19:
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by 1–2 inches (0.3 cm × 0.3 cm × 3 cm–5 cm). It is also the starting point for the brunoise cut. The first reference to
Julienne occurs in François Massialot's Le Cuisinier Royal in
753:
785:
236:
30:
cuts that are used in many recipes, each producing a standardized cut piece of food. The two basic shapes are the strip and the cube.
195:
by 1–2 inches (0.2 cm × 0.2 cm × 3 cm–5 cm), and is the starting point for the fine brunoise cut.
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inches (0.6 cm × 0.6 cm × 5 cm–6 cm). It is also the starting point for the small dice.
911:
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493:; round vegetables cut equally radially, used on tomato, potato, lemon, cut into four or six pieces or more
148:; referred to as the allumette (or matchstick) when used on potatoes, the julienne measures approximately
794:
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1053:
771:
644:
8:
640:
447:; 2 inches (50 mm) long with seven faces usually with a bulge in the center portion
808:
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42:; used for fried potatoes ("thick cut" or "steak cut" chips), pont-neuf measures from
936:
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203:; rolling leafy greens and slicing the roll in sections from 4–10mm in width
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481:; chopped more or less randomly resulting in a variety of sizes and shapes
256:
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219:; (or "Carré" meaning "square" in French); sides measuring approximately
1022:
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531:; gingko leaf cut, cut into round slices which are cut into quarters.
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754:"All the Japanese vegetable cutting techniques you need to know"
997:
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525:; diagonal cut, cut at a 45-degree angle to make oval slices.
519:; half-moon cut, cut into round slices which are cut in half.
597:
421:; cylindrical vegetables cut to discs of desired thickness
96:
by 3 inches (2 cm Ă— 2 cm Ă— 8 cm)
567:; chunk cut, cut into chunks of 3-4 centimeters in size.
106:
for "little stick", the batonnet measures approximately
76:
inches (1 cm Ă— 1 cm Ă— 6 cm) to
22:
Numerous knife cuts with their corresponding French name
395:; cut lengthwise and then sliced to desired thickness
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389:
inch (10 mm Ă— 10 mm Ă— 3 mm)
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inch (10 mm Ă— 10 mm Ă— 3 mm)
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561:; cut into small cubes of 5 millimeters in size.
579:; diagonal cut into pieces of 1/2 inch in size.
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537:; small edge cuts into tiny round slices.
487:; very finely divided into uniform pieces
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728:"14 basic cuts of vegetables with sizes"
17:
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507:; sliced into thin rectangular strips.
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732:Food and Beverage service knowledge
513:; round cut, cut into round slices.
13:
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212:Cuts with six even sides include:
14:
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633:The Culinary Institute of America
259:); sides measuring approximately
239:); sides measuring approximately
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293:; sides measuring approximately
277:; sides measuring approximately
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26:There are a number of regular
1:
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1064:Cutting techniques (cooking)
585:; cut into bite-size pieces.
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7:
1059:Food preparation techniques
10:
1080:
960:
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801:
175:; measures approximately
543:; wedge cut or comb cut.
573:; cut into thin slices.
555:; cut into small cubes.
23:
645:John Wiley & Sons
637:The Professional Chef
583:Hitokuchi-dai-ni-kiri
21:
677:"Pont Neuf Potatoes"
312:Other cuts include:
885:Chemical/biological
641:Hoboken, New Jersey
441:inch (3–10 mm)
415:inch (3–10 mm)
702:"Knife Cut Images"
647:. pp. 622–4.
475:inch (5–7 mm)
24:
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654:978-0-470-42135-2
549:; cut into cubes.
249:inch (13 mm)
229:inch (20 mm)
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734:. 25 August 2021
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500:cuts include:
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839:Accordion cut
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756:. Koi Knices.
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541:Kushigatagiri
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517:Hangetsu-giri
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357:diamond shape
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291:Fine brunoise
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173:Fine julienne
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849:Butterflying
833:
747:
736:. Retrieved
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710:. Retrieved
708:. March 2011
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684:. Retrieved
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553:Sainome-kiri
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505:Tanzaku-kiri
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99:
39:
25:
15:
988:Deep frying
604:Food portal
535:Koguchigiri
523:Aname-giri
233:Medium dice
1048:Categories
1018:Rotisserie
1008:Parboiling
917:Marinating
912:Fermenting
869:Julienning
854:Chiffonade
802:Mechanical
738:2021-08-29
712:8 November
686:8 November
681:Cooks Info
590:References
559:Arare-kiri
308:Other cuts
253:Small dice
237:Parmentier
217:Large dice
200:Chiffonade
34:Strip cuts
1028:Sous-vide
983:Confiting
947:Sprouting
932:Seasoning
663:707248142
565:Butsugiri
529:Icho-giri
479:Rough Cut
257:Macédoine
208:Cube cuts
40:Pont-neuf
1033:Toasting
1023:Sautéing
1013:Roasting
1003:Grilling
973:Barbecue
952:Sugaring
922:Pickling
844:Brunoise
819:Kneading
809:Creaming
635:(2011).
577:Ran-giri
547:Kakugiri
498:Japanese
452:Mirepoix
419:Rondelle
393:Fermière
317:Paysanne
274:Brunoise
145:Julienne
100:Batonnet
978:Boiling
961:Thermal
942:Souring
937:Smoking
927:Salting
897:Brining
874:Mincing
834:Cutting
814:Juicing
571:Usugiri
511:Wa-giri
485:Mincing
470:⁄
460:⁄
436:⁄
426:⁄
410:⁄
400:⁄
384:⁄
374:⁄
364:⁄
353:Lozenge
344:⁄
334:⁄
324:⁄
298:⁄
282:⁄
264:⁄
244:⁄
224:⁄
190:⁄
180:⁄
163:⁄
153:⁄
135:⁄
121:⁄
111:⁄
91:⁄
81:⁄
71:⁄
57:⁄
47:⁄
998:Frying
968:Baking
907:Drying
902:Curing
864:Dicing
661:
651:
491:Wedges
445:Tourné
104:French
892:Aging
829:Purée
824:Paste
169:1722.
126:by 2–
28:knife
714:2018
688:2018
659:OCLC
649:ISBN
379:by
369:by
339:by
329:by
255:; (
235:; (
185:by
158:by
116:by
86:by
62:by
52:by
1050::
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657:.
643::
614:^
462:16
455:;
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102:;
787:e
780:t
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741:.
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376:2
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362:1
346:8
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336:2
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326:2
322:1
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284:8
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266:4
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246:2
242:1
226:4
222:3
188:1
178:1
165:8
161:1
155:8
151:1
137:2
133:1
130:+
128:2
123:4
119:1
113:4
109:1
93:4
89:3
83:4
79:3
73:2
69:1
66:+
64:2
59:3
55:1
49:3
45:1
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