서양조리실습 기본 야채 썰기 영문레포트

소개

"서양조리실습 기본 야채 썰기 영문레포트"에 대한 내용입니다.

목차

1.Etymology and Origin
2.Recipe
3.Pictures
4.Consideration and supplementation points
5.Citations

본문내용

1)Knife cuts
Most of the basic methods of chopping vegetables are named in French. To list them in order of size, there are brunoise, small dice, medium dice, and large dice. For brunoise, the vegetables are cut into small dice measuring 1 to 2mm size and are used to cook them in butter and then garnish them in potteries or to make sauce. All three chopping above are ways to cut vegetables into cubes. Paysanne is a method of cutting vegetables with a flat square-shaped rectangular parallelepiped.
Tourne cuts vegetables in the shape of a rugby ball, with seven sides spaced two inches apart.

참고자료

· 킬리앙 스탕젤, [페랑디 조리용어 사전], 시트롱 마카롱, 2017
· [그랑 라루스 요리백과], 시트롱 마카롱
· Julia Lee, <키친 용어, ‘부케 가르니’는 무엇일까?>, michelin guide, 2020.04.13, https://guide.michelin.com/kr/ko/article/dining-in/kitchen-language-what-is-bouquet-garni-kr