*麻吉娜の藍帶廚藝小宇宙*

Blocking - trim 6 sides into a block

絲狀:

Julienne: (1)Regular 1/8" x 1/8" x 2.5" (2)Fine 1/16" x 1/16" x 2.5"

 
條狀Bâtonnet 1/2" x 1/2" x 2.5~3"

Variation of Bâtonnet (potatoes以下為馬鈴薯專用)

(1) Pont Neuf 1x 1x 7.5 or 1/2" x 1/2" x 3"(左上)

(2) Mignonettes 0.5 x 0.5 x 6 cm or 1/4" x 1/4" x 2.5"(右上)

(3) Allumettes 0.3 x 0.3 x 5cm or 1/8" x 1/8" x 2"(左下)

(4) Paille 0.2 x 0.2 x 5cm or 1/16" x 1/16" x 2"(右下)

正方體Des/Dice/Macedoine (cube)

(1) Carré 2 cm or 3/4 in (large)

(2) Parmentier 12mm or 1/2 inch (medium)左上

(3) Macédoine 4-5mm or 1/4 in (small)右上

(4) Brunoise 3mm or 1/8 in左下

(5) Brunoisette 1.5mm or 1/16 in (fine)右下

切碎Chop (大-->小)

Concasser = coarse chop (pealed and seeded)搗

Hacher = to chop (fresh herbs; no exact size but must be fine and still fairly regular size)砍

Ciseler (Chiffonade)= to finally mince. Used w/ bulbs such as onions, garlic, and shallots鑿

小片:

Mirepoix cut: used as an aromatic garnish, strained from the cooking liquid(湯的基本材料)

Paysanne = 1cm wise strip - then triangle 1x1x 0.2c m (三角型)

Rouelle 圓片(如洋蔥)

Sifflet 斜片(側面看如--> // )

Emincer = to thinly slice fruit or vegetables in same thinness (no specific shape)

橄欖球狀Tourné

Tourné Olivette (olive like) 7 sided; 1" to 2"

Tourné Chateau (castle like) 7 sided; 2" to 2 1/2"

Tourné Fondante (melting) 7 sided; 3" or more

Parisienne: forming vegetables into balls

De-germing去芯

Tonnelet挖空

Mushroom Cnneler(如下圖)