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Tipos de Cortes en Cocina

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Tipos de Cortes en Cocina

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(2)
Rellene el tipo de corte en cocina con la definición correspondiente.

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About Fill in the Blanks
Undécimo grado - Bachillerato
turismo
 Recommended age: 16 years old
24 times made

Created by

Abel David Mendoza Ortiz
Abel David Mendoza Ortiz
Costa Rica

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Tipos de Cortes en CocinaOnline version

Rellene el tipo de corte en cocina con la definición correspondiente.

by Abel David Mendoza Ortiz
1

: Corte grueso e irregular , que se aplica a verduras que se cocinan por largos períodos . : Cubos pequeños de 3 - 5Mm por lado , aplicable a verduras y algunos tipos de frutas . : Torneado pequeño , de forma y tamaño muy similar a una aceituna . : Corte rectangular de aproximadamente 1 cm , de largo por 1 / 2 de grosor . : Corte exclusivo para verduras alargadas , son tajadas de 3 a 5 milímetros de grosor . : Tiras finas de aproximadamente 4cm . de largo por 1 / 2 cm de grosor . : Corte rectangular de unos 6 a 7 cm . de largo por 1 cm . de ancho . : Son también bolitas , peroun poco más grandes que el noisette . : Este corte es obtenido generalmente con la ayuda de una mandolina . : Son bolitas que se obtienen con la ayuda de un sacabocados .

 
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