Matches in DBpedia 2014 for { <http://dbpedia.org/resource/List_of_culinary_knife_cuts> ?p ?o. }
Showing items 1 to 13 of
13
with 100 items per page.
- List_of_culinary_knife_cuts abstract "There are a number of regular knife cuts that are basic to chef skills. Each produces a standardized piece of food, allowing a chef to translate words into cuisine.The two basic shapes for these cuts are the strip and the cube. Strips are generally cut to 2½-3 inches, and are defined by width, from thickest to thinnest as "batonnet", "allumette", "julienne", and "fine julienne". The cube shapes, in order from largest to smallest, are the large, medium, and small dice, the brunoise, and the fine brunoise.".
- List_of_culinary_knife_cuts thumbnail Celery_julienne.JPG?width=300.
- List_of_culinary_knife_cuts wikiPageID "24719682".
- List_of_culinary_knife_cuts wikiPageRevisionID "606334808".
- List_of_culinary_knife_cuts hasPhotoCollection List_of_culinary_knife_cuts.
- List_of_culinary_knife_cuts subject Category:Cooking_techniques.
- List_of_culinary_knife_cuts comment "There are a number of regular knife cuts that are basic to chef skills. Each produces a standardized piece of food, allowing a chef to translate words into cuisine.The two basic shapes for these cuts are the strip and the cube. Strips are generally cut to 2½-3 inches, and are defined by width, from thickest to thinnest as "batonnet", "allumette", "julienne", and "fine julienne".".
- List_of_culinary_knife_cuts label "List of culinary knife cuts".
- List_of_culinary_knife_cuts sameAs Q6614864.
- List_of_culinary_knife_cuts sameAs Q6614864.
- List_of_culinary_knife_cuts wasDerivedFrom List_of_culinary_knife_cuts?oldid=606334808.
- List_of_culinary_knife_cuts depiction Celery_julienne.JPG.
- List_of_culinary_knife_cuts isPrimaryTopicOf List_of_culinary_knife_cuts.