French culinary terminology for dicing vegetables
The French language has many specific words for cooking. What is the term used for food which is diced into tiny pieces?
Best Answer
The name depends on the sice of the dices. There are:
- Brunoise as the smallest one with up to 1.5 mm
- Jardiniere ~5 mm
- Macédoine 5 to 7 mm
- Parmentier 0.8 to 1 cm
- Carré ~2cm
Pictures about "French culinary terminology for dicing vegetables"
What is the French word for chopped vegetables?
A mirepoix (/m\u026a\u0259r\u02c8pw\u0251\u02d0/ meer-PWAH; French: [mi\u0281. pwa]) is a flavor base made from diced vegetables cooked\u2014usually with butter, oil, or other fat\u2014for a long time on low heat without coloring or browning, as further cooking, often with the addition of tomato pur\xe9e, creates a darkened brown mixture called pin\xe7age.What is a French cooking term means to cut a vegetable into small cubes?
Brunoise is a French cooking term meaning cutting vegetables into small cubes of precise and uniform measurement. Brunoise is a culinary knife cut in which food items are first julienned and then turned a quarter turn and then diced. producing cubes of about 3 millimeters (1\u20448 in) or less on each side.What is the difference between brunoise and chopping?
A brunoise cut is also used in stocks and soups to rapidly increase the rate that flavours and aromas are transferred to the surrounding liquid. This is due to the increase in surface area over a traditional chopping method and is preferred for recipes that do not benefit from the texture of chopped vegetables.What is Qui Somme in cooking?
Cuisson: "Cuisson" is simply the French word for "baking" and is used by chefs to refer to the quality of the bake or the cooking process and the skill of the chef. Something that is overcooked or undercooked would not have a good cuisson.French Culinary Vocabulary Fundamental Cuisine, Complete with Correct Spelling and Definitions.
More answers regarding french culinary terminology for dicing vegetables
Answer 2
From the French version of the aforementioned page, the techniques are:
- en julienne : vegetables are cut in thin striped
- en dés : this results in cube-like pieces
- en allumettes : the result should be similar to matches (hence the name). While the julienne just means "stripes", en allumettes requires the pieces to be parallelipipedic.
Preparations are named according to their ingredients:
- macedoine is a colorful preparation of with legumes cut en dés (approximately 0.5cm)
- brunoise means vegetables or fruits are cut en dés of around 2cm each
- mirepoix is a combination of carrots, onion and celeriac
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: ROMAN ODINTSOV, Nikita Krasnov, ready made, ROMAN ODINTSOV