Cutting Method
• Batonate: pieces of beam size of 1cm x 1cm x 1.5 cm
• Jardiniere: pieces of beam size of 1cm x 1cm x 3cm
• Macedoine: diced size 1 / 8cm x 1 / 8cm x 1 / 8cm
• Brunoise: diced size 1 / 4cm x 1 / 4cm x 1 / 4cm
• Dice: diced size of 1 / 2cm x 1 / 2cm x 1 / 2cm
• Cube: diced size 1cm x 1cm x 1cm
• Julienne: snippet matches the size of 1mm x 1mm x 3cm
• Paysanne: snippet matches the size of 1cm x 1cm x 1mm
• French cut: slanting cuts on both sides
Cutting Method
• Chop: pieces of chopped / minced
• Medallion: pieces such as medals / kite / rhombus
• Parisienne: the pieces are round like marbles
• Turning: pieces from the bottom up
• Section: pieces from top to bottom
• Emince: thin strips of width
• Mince: chopping until smooth
• Slice: pieces of thinly sliced
• Quenelles: pda pieces of fish and poultry until finely chopped
• Peeling: peeling / skinning
• Alumatte: thin strips lengthwise
• Darne: pieces with bones
• Fillet: boneless pieces
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