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Cortes en Frutas y Carnes

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Cortes en Frutas y Carnes

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Cortes básicos en frutas, vegetales y carnes

Created by

Indhira Batista
Indhira Batista
Dominican Republic

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Cortes en Frutas y Carnes
 

Cortes en Frutas y CarnesOnline version

Cortes básicos en frutas, vegetales y carnes

by Indhira Batista
1

El chiffonade se utiliza para cortar raíces duras como la patata.

2

Datos pequeños se llaman equivalentes a rondelles.

3

El brunoise se refiere a dados grandes de aproximadamente 1 cm.

4

El batonnet se usa exclusivamente para cortar frutas dulces.

5

La juliana consiste en tiras finas y largas de vegetales, como la zanahoria.

6

Cortar verduras en dados medianos facilita la cocción uniforme.

7

El chiffonade se usa para hojas largas como espinaca o perejil.

8

Un corte en juliana no se aplica a hortalizas como la zanahoria.

9

El brunoise son dados muy pequeños, de aproximadamente 3 mm.

10

El corte batonnet crea tiras gruesas de unos 4-5 mm.

 
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