Same size,
same cooking.Ista veličina,
isto kuvanje.

JulienneJulienne julienne

1. Peel and cut the vegetable into 5 cm lengths; take a slice off one side so it lies flat.Oljušti i iseci povrće na komade od 5 cm; odseci jednu stranu da leži ravno.
2. Cut planks 3 mm thick.Iseci ploče debljine 3 mm.
3. Stack two or three planks and cut them into 3 mm sticks.Složi dve-tri ploče i seci štapiće od 3 mm.

For: Za: Garnish for consommé, quick sauté, salads; the start of brunoise.Prilog konsomeu, brzo sotiranje, salate; polazna tačka za brunoise.

Fine julienneFina julienne julienne fine

1. As julienne, but with 1.5 mm planks; a mandoline makes the planks even.Kao julienne, ali sa pločama od 1,5 mm; mandolina daje ujednačene ploče.
2. Cut the stacked planks into 1.5 mm threads.Složene ploče seci na niti od 1,5 mm.

For: Za: Raw garnish, citrus zest, ginger, leek for frying.Sirov ukras, korica citrusa, đumbir, praziluk za prženje.

Allumette (matchstick)Allumette (šibice) pommes allumettes

1. Square the potato and cut 3 mm planks, 7 cm long.Krompir opseci u kvadar i iseci ploče od 3 mm, dužine 7 cm.
2. Cut 3 mm sticks; rinse off the starch in cold water and dry well before frying.Iseci štapiće od 3 mm; isperi skrob hladnom vodom i dobro osuši pre prženja.

For: Za: Thin fried potatoes.Tanak prženi krompir.

BatonnetBatonnet bâtonnet · jardinière

1. Cut planks 6 mm thick from the squared vegetable.Od opsečenog povrća iseci ploče od 6 mm.
2. Stack and cut 6 mm sticks.Složi i seci štapiće od 6 mm.

For: Za: Glazed vegetables, crudités; the start of small dice.Glazirano povrće, sirovo povrće za umakanje; polazna tačka za malu kocku.

French school: jardinière 5 × 5 × 50 mm, mignonnette (potato) 5 × 5 × 70 mm.Francuska škola: jardinière 5 × 5 × 50 mm, mignonnette (krompir) 5 × 5 × 70 mm.

Pont-neufPont-neuf pommes pont-neuf

1. Square a large potato to a 7 cm block.Veliki krompir opseci u kvadar dužine 7 cm.
2. Cut 1 cm planks, then 1 cm sticks.Iseci ploče od 1 cm, pa štapiće od 1 cm.

For: Za: Thick fried potatoes, traditionally stacked like bricks.Debeo prženi krompir, tradicionalno složen kao cigle.

Fine brunoiseFina brunoise brunoise fine

1. Cut fine julienne (1.5 mm).Iseci finu julienne (1,5 mm).
2. Gather the threads and cut across every 1.5 mm.Skupi niti i seci poprečno na svakih 1,5 mm.

For: Za: Sauce garnish, vinaigrettes, consommé.Ukras u sosu, vinegreti, konsome.

BrunoiseBrunoise brunoise

1. Cut julienne (3 mm).Iseci julienne (3 mm).
2. Line up the sticks and cut across every 3 mm.Poređaj štapiće i seci poprečno na svakih 3 mm.

For: Za: Soffritto for fine sauces, salsa, tartare.Osnova za fine sosove, salsa, tartar.

French school: 2 mm.Francuska škola: 2 mm.

Small diceMala kocka macédoine

1. Cut batonnets (6 mm).Iseci batonnete (6 mm).
2. Cut across every 6 mm.Seci poprečno na svakih 6 mm.

For: Za: Vegetable salads, soups, garnish that keeps its shape.Salate od povrća, supe, prilog koji čuva oblik.

French macédoine: 5 mm.Francuska macédoine: 5 mm.

Medium diceSrednja kocka parmentier

1. Cut 12 mm planks, then 12 mm sticks, then across every 12 mm.Ploče od 12 mm, štapići od 12 mm, pa poprečno na svakih 12 mm.

For: Za: Roast potatoes, stews, soups with body.Pečen krompir, čorbe, supe sa telom.

French parmentier: 1 cm.Francuski parmentier: 1 cm.

Large diceVelika kocka carré

1. Cut 2 cm planks, 2 cm sticks, then across every 2 cm.Ploče od 2 cm, štapići od 2 cm, pa poprečno na svakih 2 cm.

For: Za: Long braises, roasting trays, rustic soups.Dugo pirjanje, pečenje u plehu, rustične supe.

MirepoixMirepoa mirepoix

1. No need for perfect cubes: what matters is that the pieces are about the same size.Ne moraju biti savršene kocke: važno je da su komadi otprilike iste veličine.
2. Cut to suit the cooking time: the shorter the cooking, the smaller the pieces.Seci prema vremenu kuvanja: što kraće kuvanje, to sitniji komadi.

For: Za: Aromatic base of stocks, sauces and braises.Aromatična osnova temeljaca, sosova i pirjanja.

Small (6–12 mm) for fish stock, 20–45 min; large (2–2.5 cm) for veal stock, 6–8 h. Modern standard by weight: onion 2 : carrot 1 : celery 1.Sitna (6–12 mm) za riblji temeljac, 20–45 min; krupna (2–2,5 cm) za teleći temeljac, 6–8 h. Savremeni odnos po masi: luk 2 : šargarepa 1 : celer 1.

PaysannePaysanne paysanne

1. Cut 12 mm square sticks.Iseci štapiće preseka 12 × 12 mm.
2. Slice them across every 3 mm.Seci ih poprečno na svakih 3 mm.

For: Za: Country soups, quick-cooked vegetables.Seoske supe, brzo kuvano povrće.

French school: 10 × 10 mm, 5 mm thick. Can also be round or triangular: what counts is the thickness.Francuska škola: 10 × 10 mm, debljine 5 mm. Može biti i okrugla ili trougaona: bitna je debljina.

LozengeRomb losange

1. Cut planks 3 mm thick and strips 12 mm wide.Iseci ploče od 3 mm i trake širine 12 mm.
2. Cut the strips on the diagonal every 12 mm.Trake seci ukoso na svakih 12 mm.

For: Za: Garnish, peppers, leeks.Ukras, paprika, praziluk.

FermièreFermière fermière

1. Halve or quarter the vegetable lengthwise.Povrće preseci napola ili na četvrtine po dužini.
2. Slice across at an even thickness; the shape follows the vegetable.Seci poprečno u ujednačenoj debljini; oblik prati povrće.

For: Za: Rustic garnish, stews, where looks matter less than even cooking.Rustičan prilog, varivo, gde je ujednačeno kuvanje važnije od izgleda.

RondelleRondela rondelle

1. Peel a cylindrical vegetable and cut across at an even thickness.Oljušti povrće valjkastog oblika i seci poprečno u ujednačenoj debljini.

For: Za: Carrots, courgettes, cucumbers; glazed carrots (Vichy).Šargarepa, tikvice, krastavac; glazirana šargarepa (Vichy).

French school: 5–10 mm. Chips on the mandoline: 2 mm.Francuska škola: 5–10 mm. Čips na mandolini: 2 mm.

BiasKoso biseau · sifflet

1. Hold the knife at an angle to the vegetable and cut even slices.Drži nož pod uglom u odnosu na povrće i seci ujednačene kolutove.
2. The sharper the angle, the longer the oval.Što je ugao oštriji, to je kolut duži.

For: Za: Stir-fries, spring onions, a larger surface that browns.Brzo prženje u voku, mladi luk, veća površina koja rumeni.

Roll cutKosi rez s okretanjem oblique

1. Cut once on the diagonal.Preseci jednom ukoso.
2. Roll the vegetable half a turn (180°) and cut again at the same angle; repeat.Okreni povrće za pola kruga (180°) i seci ponovo pod istim uglom; ponavljaj.

For: Za: Carrots and parsnips for roasting or braising: more surface, even cooking.Šargarepa i paškanat za pečenje ili pirjanje: više površine, ujednačeno kuvanje.

ChiffonadeChiffonade chiffonnade

1. Stack the leaves, largest at the bottom.Složi listove jedan na drugi, najveći dole.
2. Roll them tightly lengthwise.Čvrsto ih urolaj po dužini.
3. Slice across the roll into thin ribbons; do not crush, cut.Seci rolnu poprečno na tanke trake; nemoj gnječiti, seci.

For: Za: Basil, sorrel, lettuce, spinach in soups.Bosiljak, kiseljak, zelena salata, spanać u supi.

Fine dice of onionSitno seckan luk ciseler

1. Halve the onion through the root and peel; the root holds the layers together.Preseci luk napola kroz koren i oljušti; koren drži slojeve na okupu.
2. Cut lengthwise toward the root, without cutting through it.Seci po dužini prema korenu, ali ga ne preseci.
3. Make one or two horizontal cuts toward the root.Napravi jedan ili dva vodoravna reza prema korenu.
4. Slice across: the dice fall off the knife.Seci poprečno: kockice same padaju sa noža.

For: Za: Shallots for sauces and vinaigrettes, onions for every base.Ljutika za sosove i vinegrete, luk za svaku osnovu.

Thin slicesRezanje na tanko émincer

1. Halve the onion, lay it flat and slice from one end to the other.Preseci luk napola, položi ga ravno i seci od jednog kraja do drugog.
2. Along the fibres the slices hold their shape when cooked; across the fibres they soften faster.Po vlaknima listići drže oblik u kuvanju; poprečno na vlakna brže omekšaju.

For: Za: Onions to sweat or caramelise, mushrooms, fennel.Luk za dinstanje ili karamelizovanje, pečurke, komorač.

MincingSitno seckanje hacher

1. Dry the herbs well first; wet leaves turn to paste.Bilje prvo dobro osuši; mokri listovi postanu kaša.
2. Rough-chop, then keep the tip of the knife on the board and rock the blade over the pile.Grubo iseckaj, pa drži vrh noža na dasci i ljuljaj sečivo preko gomilice.
3. Gather the pile with the flat of the blade and repeat; stop before it bruises.Skupi gomilicu ravnim delom sečiva i ponovi; stani pre nego što pocrni.

For: Za: Parsley, garlic, shallots, capers.Peršun, beli luk, ljutika, kapar.

TournéTourné tourner

1. Cut pieces 5 cm long and rough-shape them into barrels.Iseci komade dužine 5 cm i grubo ih oblikuj u burenca.
2. With a curved tourné knife, cut from top to bottom in one curved stroke, turning the piece a seventh each time.Zakrivljenim nožem za tourné seci od vrha do dna jednim lučnim potezom, okrećući komad svaki put za sedminu.
3. All seven faces equal, both ends flat.Svih sedam strana iste širine, oba kraja ravna.

For: Za: Classic garnish of potatoes, carrots, turnips; the trimmings go into purée.Klasičan prilog od krompira, šargarepe, repe; obresci idu u pire.

French school by size: cocotte 5 cm, 15–20 g; château 6 cm, 30–40 g; fondante 8 cm, 70–80 g.Francuska škola po veličini: cocotte 5 cm, 15–20 g; château 6 cm, 30–40 g; fondante 8 cm, 70–80 g.

ParisienneKuglice parisienne

1. Press the scoop into the flesh up to its rim.Utisni kašiku u meso do ivice.
2. Turn it a full circle and lift out the ball.Okreni je za ceo krug i izvadi kuglicu.

For: Za: Potatoes (pommes parisienne), melon, apples; the rest goes into purée or juice.Krompir (pommes parisienne), dinja, jabuka; ostatak ide u pire ili sok.

Tomato concasséKonkase od paradajza concasser

1. Score a cross on the bottom and drop into boiling water until the skin starts to split (CSSDM gives 1 minute; ripe tomatoes often split sooner).Zareži krst na dnu i potopi u ključalu vodu dok kožica ne počne da puca (CSSDM navodi 1 minut; zreo paradajz često pukne i ranije).
2. Straight into iced water, then peel.Odmah u ledenu vodu, pa oljušti.
3. Quarter, remove the seeds, cut into 8 mm strips and then dice.Iseci na četvrtine, izvadi seme, iseci trake od 8 mm pa kocke.

For: Za: Sauces, salsa, garnish; seeds and juice go into stock or sauce.Sosovi, salsa, prilog; seme i sok idu u temeljac ili sos.