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Food cuts
17問 • 1年前
  • Leah Jean Better
    • 通報

    問題一覧

  • 1

    Thin, flat, and usually square or triangular cuts, typically around 1-2 mm in thickness.

    Paysanne

  • 2

    Fine dice, usually around 1/8 inch (3 mm) cubes.

    brunoise

  • 3

    Medium dice, approximately 1/4 inch (6 mm) cubes.

    Macedoine

  • 4

    Thin, long strips, similar to grated or finely sliced vegetable strips.

    shred

  • 5

    Definition: Simple, flat cuts of varying thickness, generally from top to bottom. Uses: Used in almost all types of dishes, from sautéed to raw applications.

    slice

  • 6

    Definition: Roughly cut, typically 1/2 inch (12 mm) dice, for flavoring stocks and stews. Uses: Foundational cut for soups, stocks, and sauces as a flavor base.

    mirepoix

  • 7

    Definition: General term for any uniform-sized diced vegetable, often larger cubes than brunoise or macédoine. Uses: Commonly in stews, soups, and salads.

    cube

  • 8

    Definition: Thin, matchstick-sized strips, about 1/8 inch by 2 inches. Uses: Great for garnishing, stir-fries, and salads.

    julienne

  • 9

    Definition: Rough cut without a strict uniform size. Uses: Ideal for recipes where precision isn’t required, such as stir-fries and rustic dishes.

    chop

  • 10

    Definition: Finely chopped, almost to a paste. Uses: Commonly for garlic, ginger, and herbs where a strong, even distribution of flavor is needed.

    mince

  • 11

    Definition: Barrel-shaped cut with seven equal sides, approximately 2 inches long. Uses: Used in upscale presentations, particularly for potatoes, carrots, and root vegetables.

    tourne

  • 12

    Definition: Strips approximately 1/4 inch by 1/4 inch in thickness. Uses: Perfect for frying, as in classic French fries.

    French fries

  • 13

    Definition: Informal, roughly sized thin strips. Uses: Great for quick garnishing, salads, or stir-fries.

    rough Julienne

  • 14

    Larger sticks, usually about 1/4 inch thick and 2-3 inches long, great for crudités.

    batonnet

  • 15

    Very fine strips, usually of leafy greens or herbs, perfect for garnishing.

    chiffonade

  • 16

    Circular cuts, generally used for round vegetables like carrots or cucumbers.

    rondelle

  • 17

    Angled cuts, often for root vegetables to increase surface area for cooking.

    oblique

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    問題一覧

  • 1

    Thin, flat, and usually square or triangular cuts, typically around 1-2 mm in thickness.

    Paysanne

  • 2

    Fine dice, usually around 1/8 inch (3 mm) cubes.

    brunoise

  • 3

    Medium dice, approximately 1/4 inch (6 mm) cubes.

    Macedoine

  • 4

    Thin, long strips, similar to grated or finely sliced vegetable strips.

    shred

  • 5

    Definition: Simple, flat cuts of varying thickness, generally from top to bottom. Uses: Used in almost all types of dishes, from sautéed to raw applications.

    slice

  • 6

    Definition: Roughly cut, typically 1/2 inch (12 mm) dice, for flavoring stocks and stews. Uses: Foundational cut for soups, stocks, and sauces as a flavor base.

    mirepoix

  • 7

    Definition: General term for any uniform-sized diced vegetable, often larger cubes than brunoise or macédoine. Uses: Commonly in stews, soups, and salads.

    cube

  • 8

    Definition: Thin, matchstick-sized strips, about 1/8 inch by 2 inches. Uses: Great for garnishing, stir-fries, and salads.

    julienne

  • 9

    Definition: Rough cut without a strict uniform size. Uses: Ideal for recipes where precision isn’t required, such as stir-fries and rustic dishes.

    chop

  • 10

    Definition: Finely chopped, almost to a paste. Uses: Commonly for garlic, ginger, and herbs where a strong, even distribution of flavor is needed.

    mince

  • 11

    Definition: Barrel-shaped cut with seven equal sides, approximately 2 inches long. Uses: Used in upscale presentations, particularly for potatoes, carrots, and root vegetables.

    tourne

  • 12

    Definition: Strips approximately 1/4 inch by 1/4 inch in thickness. Uses: Perfect for frying, as in classic French fries.

    French fries

  • 13

    Definition: Informal, roughly sized thin strips. Uses: Great for quick garnishing, salads, or stir-fries.

    rough Julienne

  • 14

    Larger sticks, usually about 1/4 inch thick and 2-3 inches long, great for crudités.

    batonnet

  • 15

    Very fine strips, usually of leafy greens or herbs, perfect for garnishing.

    chiffonade

  • 16

    Circular cuts, generally used for round vegetables like carrots or cucumbers.

    rondelle

  • 17

    Angled cuts, often for root vegetables to increase surface area for cooking.

    oblique