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- List_of_culinary_knife_cuts abstract "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.".
- List_of_culinary_knife_cuts thumbnail Celery_julienne.JPG?width=300.
- List_of_culinary_knife_cuts wikiPageID "24719682".
- List_of_culinary_knife_cuts wikiPageLength "2589".
- List_of_culinary_knife_cuts wikiPageOutDegree "9".
- List_of_culinary_knife_cuts wikiPageRevisionID "680468701".
- List_of_culinary_knife_cuts wikiPageWikiLink Allumette.
- List_of_culinary_knife_cuts wikiPageWikiLink Brunoise.
- List_of_culinary_knife_cuts wikiPageWikiLink Category:Cutting_techniques_(cooking).
- List_of_culinary_knife_cuts wikiPageWikiLink Category:Food_preparation_techniques.
- List_of_culinary_knife_cuts wikiPageWikiLink Dicing.
- List_of_culinary_knife_cuts wikiPageWikiLink Julienning.
- List_of_culinary_knife_cuts wikiPageWikiLink File:Celery_julienne.JPG.
- List_of_culinary_knife_cuts wikiPageWikiLinkText "List of culinary knife cuts".
- List_of_culinary_knife_cuts wikiPageWikiLinkText "culinary knife cut".
- List_of_culinary_knife_cuts wikiPageWikiLinkText "knife skills".
- List_of_culinary_knife_cuts wikiPageWikiLinkText "list of culinary knife cuts".
- List_of_culinary_knife_cuts hasPhotoCollection List_of_culinary_knife_cuts.
- List_of_culinary_knife_cuts wikiPageUsesTemplate Template:Cutting_techniques_(cooking).
- List_of_culinary_knife_cuts wikiPageUsesTemplate Template:Portal.
- List_of_culinary_knife_cuts wikiPageUsesTemplate Template:Reflist.
- List_of_culinary_knife_cuts subject Category:Cutting_techniques_(cooking).
- List_of_culinary_knife_cuts subject Category:Food_preparation_techniques.
- List_of_culinary_knife_cuts hypernym Number.
- List_of_culinary_knife_cuts type Article.
- List_of_culinary_knife_cuts type Article.
- List_of_culinary_knife_cuts type Technique.
- List_of_culinary_knife_cuts comment "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.".
- List_of_culinary_knife_cuts label "List of culinary knife cuts".
- List_of_culinary_knife_cuts sameAs Q6614864.
- List_of_culinary_knife_cuts sameAs Q6614864.
- List_of_culinary_knife_cuts wasDerivedFrom List_of_culinary_knife_cuts?oldid=680468701.
- List_of_culinary_knife_cuts depiction Celery_julienne.JPG.
- List_of_culinary_knife_cuts isPrimaryTopicOf List_of_culinary_knife_cuts.