List of culinary knife cuts
There are a number of regular knife cuts that are used in many recipes. Each produces a standardized cut piece of food. The two basic shapes for these cuts are the strip and the cube. Strips are generally cut to 2+1⁄2–3 inches (6–8 cm), and are defined by width, from thickest to thinnest as "pont-neuf", "batonnet", "allumette", "julienne", and "fine julienne". The cube shapes, in order from largest to smallest, are the large, medium, and small dice, the brunoise, and the fine brunoise.
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List of culinary knife cuts
There are a number of regular knife cuts that are used in many recipes. Each produces a standardized cut piece of food. The two basic shapes for these cuts are the strip and the cube. Strips are generally cut to 2+1⁄2–3 inches (6–8 cm), and are defined by width, from thickest to thinnest as "pont-neuf", "batonnet", "allumette", "julienne", and "fine julienne". The cube shapes, in order from largest to smallest, are the large, medium, and small dice, the brunoise, and the fine brunoise.
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De keukenleer kent vele, vaak ...... et westen toe in populariteit.
@nl
En cuisine, la coupe des alime ...... unoise, macédoine ou mirepoix.
@fr
Los cortes de cocina son las d ...... eño, que se le dice brunoise.
@es
There are a number of regular ...... unoise, and the fine brunoise.
@en
本稿では、食材の切り方一覧(しょくざいのきりかたいちらん)と ...... る。 5.
* 食材を細かくすることで消化吸収をよくする。
@ja
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De keukenleer kent vele, vaak ...... enstoelen;
* tourner, het moo
@nl
En cuisine, la coupe des alime ...... unoise, macédoine ou mirepoix.
@fr
Los cortes de cocina son las d ...... aquel que cocine regularmente.
@es
There are a number of regular ...... unoise, and the fine brunoise.
@en
本稿では、食材の切り方一覧(しょくざいのきりかたいちらん)と ...... る。 5.
* 食材を細かくすることで消化吸収をよくする。
@ja
label
Cortes de cocina
@es
Coupe (cuisine)
@fr
List of culinary knife cuts
@en
Snijwijze
@nl
食材の切り方一覧
@ja