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julienning

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  • Julienning — is a method of food preparation in which the food item is cut into long thin strips. Common items to be julienned are carrots for carrots Julienne , potatoes for french fries, or celery for Céléris Remoulade . With a sharp knife the raw vegetable …   Wikipedia

  • French fries — pommes redirects here. For similar terms, see Poms. French fries A dish of French fries Origin Alternative name(s) Belgian fries, chips, hot chips, fries, French fried potatoes, steak fries, wedges, potato wedges, frites …   Wikipedia

  • Sweet potato — Camote redirects here. For the island group in the Philippines, see Camotes Islands. Sweet Potato Sweet potato in flower Hemingway, South Carolina Scientific classification …   Wikipedia

  • Mincing — Mince redirects here. For other uses of the term, see Mince (disambiguation). Mincing is a food preparation technique in which food ingredients are finely divided. The effect is to create a closely bonded mixture of ingredients and a soft or… …   Wikipedia

  • Topic outline of cooking — Cooking is an act of preparing food for eating. It encompasses a vast range of methods, tools and combinations of ingredients to improve the flavour or digestibility of food. It generally requires the selection, measurement and combining of… …   Wikipedia

  • Julienne — Julienne, Francophone given name, may refer to:* Julienne, a commune of the Charente département in France * Julienning, a technique of shredding vegetables or other food into long, thin strips * Julienne, a crater on the moon * Julienne Busic,… …   Wikipedia

  • Food preparation — is the act of preparing foodstuffs for consumption. Many types of food preparation involve heating the food ingredients, however other types of preparation involve chemical, biological, or mechanical means. Some non heat methods of food… …   Wikipedia

  • Dicing — This article is about the food preparation technique. For other uses, see Dice (disambiguation). Dicing is a culinary knife cut in which the food item is cut into small blocks or dice. This may be done for aesthetic reasons or to create uniformly …   Wikipedia

  • brunoise — noun a) A very fine dice. A method of cutting vegetables, usually to the dimensions of 2 mm by 2 mm by 2 mm or less, by julienning and then cutting it many times at a 90 degree angle to the julienne. b) A mixture of leeks, celery, and carrots… …   Wiktionary

  • Outline of food preparation — Food preparation at the Naval Air Station, Whidbey Island, Washington state …   Wikipedia

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