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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク List of culinary knife cuts ： ウィキペディア英語版 List of culinary knife cuts There are a number of regular knife cuts that are used in many recipes. Each produces a standardized cut piece of food. 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.〔 == Strip == 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「List of culinary knife cuts」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.