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Rondelle; cylindrical vegetables cut to discs of desired thickness 1 ⁄ 8 – 1 ⁄ 2 inch (3–10 mm) Oblique; triangle-shaped cuts made by rolling cylindrical items 180° in between bias cuts; Tourné; 2 inches (50 mm) long with seven faces usually with a bulge in the center portion; Mirepoix; 3 ⁄ 16 – 1 ⁄ 4 inch (5–7 mm)
An individually-wrapped wet wipe Wet wipes on a shelf. A wet wipe, also known as a wet towel, wet one, moist towelette, disposable wipe, disinfecting wipe, or a baby wipe (in specific circumstances) is a small to medium-sized moistened piece of plastic [1] or cloth that either comes folded and individually wrapped for convenience or, in the case of dispensers, as a large roll with individual ...
A Meal, Ready-to-Eat (MRE), a field ration that uses a retort pouch as packaging. A retort pouch or retortable pouch is a type of food packaging made from a laminate of flexible plastic and metal foils.
In recipes, quantities of ingredients may be specified by mass (commonly called weight), by volume, or by count. For most of history, most cookbooks did not specify quantities precisely, instead talking of "a nice leg of spring lamb", a "cupful" of lentils, a piece of butter "the size of a small apricot", and "sufficient" salt. [1]
Trimming the ends of the vegetable and the edges to make four straight sides makes it easier to produce a uniform cut. A uniform size and shape ensures that each piece cooks evenly and at the same rate. [2] The measurement for julienne is 3 mm × 3 mm × 40 mm–50 mm (0.12 in × 0.12 in × 1.57 in–1.97 in).
The coalition expanded its mission in May 2010 by announcing that it intends to reduce the amount of calories in foods. By introducing lower calorie foods, changing product recipes and reducing portion sizes, the coalition stated that it expected to reduce the caloric content of foods by more than 1.5 trillion calories in total by 2012. [44]
The diced vegetables are blanched briefly in salty boiling water, then submerged in salted ice water for a few seconds to set the color. The brunoise is used as a garnish in many dishes; it is often used to garnish consommé. A typical brunoise should be consistent in size and shape, as this helps to create a pleasing and professional ...
This is a list of plants that have a culinary role as vegetables. "Vegetable" can be used in several senses, including culinary, botanical and legal. This list includes botanical fruits such as pumpkins, and does not include herbs, spices, cereals and most culinary fruits and culinary nuts.
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