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Dicing
Dicing is a culinary knife cut in which the food item is cut into small blocks or dice. This may be done for aesthetic reasons or to create uniformly sized pieces to ensure even cooking. Dicing allows for distribution of flavour and texture throughout the dish, as well as a somewhat quicker cooking time. Dicing usually applies to vegetables prepared in this way but it can also apply to the preparation of meat or fish and fruit. Brunoise is an especially small size, produced from further cutting of julienne-style food.Dice. CooksInfo.com. Published 11/24/2012. Updated 11/24/2012. Web. Retrieved 11/27/2012 from http://www.cooksinfo.com/dice See also * Russian salad Olivier salad ( rus, link=no, салат Оливье, salat Olivye) is a traditional salad dish in Russian cuisine, which is also popular in other post-Soviet countries and around the world. In different modern recipes, it is usually made with d ... and macédoine de légumes, foods based on cooked diced vegetable ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dice
Dice (singular die or dice) are small, throwable objects with marked sides that can rest in multiple positions. They are used for generating random values, commonly as part of tabletop games, including dice games, board games, role-playing games, and games of chance. A traditional die is a cube with each of its six faces marked with a different number of dots ( pips) from one to six. When thrown or rolled, the die comes to rest showing a random integer from one to six on its upper surface, with each value being equally likely. Dice may also have polyhedral or irregular shapes, may have faces marked with numerals or symbols instead of pips and may have their numbers carved out from the material of the dice instead of marked on it. Loaded dice are designed to favor some results over others for cheating or entertainment. History Dice have been used since before recorded history, and it is uncertain where they originated. It is theorized that dice developed from the practice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brunoise
Brunoise () is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced, producing cubes of about or less on each side. In France, a "brunoise" cut is a smaller 1 to 2 mm. Some typical vegetables for a brunoise are carrots, celery, leeks, and turnips. The diced vegetables are blanched briefly in salty boiling water and 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 In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment. Consommé has three English pronunciations: traditionally in the UK, t .... A brunoise should be consistent in size and shape, as this helps to create a pleasing and professional presentation. A brunoise cut is also used in stocks and soups to rapidly increase the rate that flavo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Julienning
Julienne, , or french cut, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. Common items to be julienned are carrots for , celery for , potatoes for julienne fries, or cucumbers for . 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. The measurement for julienne is . Once julienned, turning the subject 90 degrees and dicing finely will produce brunoise (). The first known use of the term in print is in François Massialot's (1722 edition). The origin of the term is uncertain. A is composed of carrots, beets, leeks, celery, lettuce, sorrel, and chervil cut in strips a half- in thickness and about eight or ten in length. The onions are cut in half and sliced thinly to give curved sections, the lettuce and sorrel minced, in what a modern recipe would term . The root veget ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russian Salad
Olivier salad ( rus, link=no, салат Оливье, salat Olivye) is a traditional salad dish in Russian cuisine, which is also popular in other Post-Soviet states, post-Soviet countries and around the world. In different modern recipes, it is usually made with dicing, diced boiled potatoes, carrots, brined dill pickles (or cucumber), green peas(optional, preferably not), Egg (food), eggs, celeriac, onions, diced boiled chicken or bologna sausage (sometimes ham or hot dogs), and tart apples, with salt, pepper, and mustard added to enhance flavor, dressed with mayonnaise. In many countries, the dish is commonly referred to as Russian salad, in Brazil it is called Maionese, in a few Scandinavian countries (Norway and Denmark) it is called italienisk salat (Italian salad, for the colours of the italian flag are in the salad) and in Dutch language, Dutch it is called huzarensalade (hussars' salad). In former Yugoslavian countries it is called ruska salata (Russian salad). In Romania ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Macedonia (food)
Macedonia or macédoine is a salad composed of small pieces of fruit or vegetables. Fruit Macedonia is a fresh fruit salad and is a common dessert in Greece, Romania, Spain, France, Italy and South America. Vegetable Macedonia or ''Macédoine de légumes'' nowadays is usually a cold salad or hors d'oeuvre of dicing, diced vegetables, in France often including Common bean, red beans. ''Macédoine de légumes'' is also a hot vegetable dish consisting of the same vegetables served with butter. Prepared macédoine, a mixture of diced vegetables and often peas, is often sold canned or frozen. It is sometimes mixed with mayonnaise combined with aspic stock, making it similar to Russian salad. Etymology The word ''macedonia'' was popularised in the middle of the 18th century to refer to mixed fruit salad. This probably alludes to the diverse origin of the people of Alexander the Great, Alexander's Macedonian Empire, but that is "not fully established".''Oxford English Dictionary'', 3rd ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wikimania 2018, Cape Town ( 1050457)
Wikimania is the Wikimedia movement's annual conference, organized by volunteers and hosted by the Wikimedia Foundation. Topics of presentations and discussions include Wikimedia projects such as Wikipedia, other wikis, open-source software, free knowledge and free content, and social and technical aspects related to these topics. Since 2011, the winner of the Wikimedian of the Year award (known as the "Wikipedian of the Year" until 2017) has been announced at Wikimania. Overview Conferences 2005 Wikimania 2005, the first Wikimania conference, was held from 4 to 8 August 2005 at the ''Haus der Jugend'' in Frankfurt, Germany, attracting about 380 attendees. The week of the conference included four "Hacking Days", from 1 to 4 August, when some 25 developers gathered to work on code and discuss the technical aspects of MediaWiki and of running the Wikimedia projects. The main days of the conference, despite its billing as being "August 4–8", were Friday to Sunday of th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culinary Knife Cuts
There are a number of regular knife cuts that are used in many recipes, each producing a standardized cut piece of food. The two basic shapes are the strip and the cube. Strip cuts * Pont-neuf; used for fried potatoes ("thick cut" or "steak cut" chips), pont-neuf measures from to * Batonnet; French for "little stick", the batonnet measures approximately . It is also the starting point for the small dice. * Julienne; referred to as the allumette (or matchstick) when used on potatoes, the julienne measures approximately . It is also the starting point for the brunoise cut. The first reference to Julienne occurs in François Massialot's Le Cuisinier Royal in 1722. * Fine julienne; measures approximately , and is the starting point for the fine brunoise cut. *Chiffonade; rolling leafy greens and slicing the roll in sections from 4-10mm in width Cube cuts Cuts with six even sides include: * Large dice; (or "Carré" meaning "square" in French); sides measuring approximately * M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their unique metabolisms, often evolved to fill a specific ecological niche within specific geographical contexts. Omnivorous humans are highly adaptable and have adapted to obtain food in many different ecosystems. The majority of the food energy required is supplied by the industrial food industry, which produces food with intensive agriculture and distributes it through complex food processing and food distribution systems. This system of conventional agriculture relies heavily on fossil fuels, which means that the food and agricu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aesthetic
Aesthetics, or esthetics, is a branch of philosophy that deals with the nature of beauty and taste, as well as the philosophy of art (its own area of philosophy that comes out of aesthetics). It examines aesthetic values, often expressed through judgments of taste. Aesthetics covers both natural and artificial sources of experiences and how we form a judgment about those sources. It considers what happens in our minds when we engage with objects or environments such as viewing visual art, listening to music, reading poetry, experiencing a play, watching a fashion show, movie, sports or even exploring various aspects of nature. The philosophy of art specifically studies how artists imagine, create, and perform works of art, as well as how people use, enjoy, and criticize art. Aesthetics considers why people like some works of art and not others, as well as how art can affect moods or even our beliefs. Both aesthetics and the philosophy of art try to find answers for what exac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking
Cooking, cookery, or culinary arts is the art, science and craft of using heat to Outline of food preparation, prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting local conditions. Types of cooking also depend on the skill levels and training of the Cook (profession), cooks. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Preparing food with heat or fire is an activity unique to humans. Archeological evidence of cooking fires from at least 300,000 years ago exists, but some estimate that humans started cooking up to 2 million years ago. The expansion of agriculture, commerce, trade, and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as the invention of pottery for holding ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetable
Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds. An alternative definition of the term is applied somewhat arbitrarily, often by culinary and cultural tradition. It may exclude foods derived from some plants that are fruits, flowers, nuts, and cereal grains, but include savoury fruits such as tomatoes and courgettes, flowers such as broccoli, and seeds such as pulses. Originally, vegetables were collected from the wild by hunter-gatherers and entered cultivation in several parts of the world, probably during the period 10,000 BC to 7,000 BC, when a new agricultural way of life developed. At first, plants which grew locally would have been cultivated, but as time went on, trade brought exotic crops from elsewhere to add to domestic types. Nowadays, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat
Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chickens, sheep, rabbits, pigs, and cattle. This eventually led to their use in meat production on an industrial scale in slaughterhouses. Meat is mainly composed of water, protein, and fat. It is edible raw but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with, and decomposition by, bacteria and fungi. Meat is important to the food industry, economies, and cultures around the world. There are nonetheless people who choose to not eat meat (vegetarians) or any animal products (vegans), for reasons such as taste preferences, ethics, environmental concerns, health concerns or religious dietary rules. Terminology Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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