Professional Cutting and Shaping Techniques / Profesionalne tehnike rezanja i oblikovanja
| Classification / Klasifikacija | Reference tradition / Referentna tradicija |
|---|---|
| Horizontal book-opening cut / Rez otvaranjem poput knjige | Professional English terminology; French ouvrir en portefeuille / Anglofona stručna terminologija; francusko ouvrir en portefeuille |
Terminology / Terminologija
| Original term / Originalni termin | Butterfly cut |
|---|---|
| Language of origin / Jezik porekla | English / Engleski |
| English term / Engleski termin | butterfly · butterfly cut · butterflying |
| Professional usage / Stručna upotreba | EN: butterfly cut; butterflying SR: rez otvaranjem poput knjige (butterfly cut; opisni prevod) |
| French term / Francuski termin | ouvrir en portefeuille |
Etymology / Etimologija
EN: The English compound butterfly cut refers to the opened, two-sided shape, suggestive of butterfly wings.
SR: Engleski složeni naziv butterfly cut motivisan je izgledom otvorenog komada, čije dve povezane polovine podsećaju na leptirova krila.
Dimensions / Dimenzije
| Dimensions / Dimenzije |
EN: not fixed SR: nisu određene |
|---|
Definition / Definicija
EN: A horizontal cut made almost, but not completely, through a boneless piece of meat, poultry or fish, leaving a hinge so it can be opened like a book.
SR: Gotovo potpuno horizontalno zasecanje komada mesa, živine ili ribe bez kostiju, uz ostavljanje spojnog dela kako bi se komad otvorio poput knjige.
Application / Primena
EN: Used to open a thick portion into a broader, thinner piece for stuffing, even cooking or further flattening.
SR: Primena kod debljih komada radi dobijanja šireg i tanjeg komada za punjenje, ravnomerniju termičku obradu ili naknadno istanjivanje.
Example / Primer
EN: A boneless chicken breast sliced through its thickness without severing the far edge, then opened before stuffing.
SR: Pileći file bez kostiju zasečen po debljini tako da su polovine ostale spojene, zatim otvoren pre punjenja.
Regional or school variants / Regionalne i školske razlike
EN: The direction and depth of the incision vary by ingredient. The French professional expression ouvrir en portefeuille describes the equivalent book-opening action.
SR: Pravac i dubina zarezivanja zavise od namirnice. Francuski stručni izraz ouvrir en portefeuille opisuje odgovarajući postupak otvaranja poput knjige.
Technical drawing / Tehnički crtež
| Shape / Oblik | EN: Hinged portion opened into two connected halves. SR: Spojen komad otvoren u dve povezane polovine. |
|---|---|
| Reference parameters / Referentni parametri | EN: No universal dimensions; the cut must not go all the way through. SR: Nema jedinstvene mere; rez se ne izvodi kroz celu debljinu. |
| Variation note / Napomena o odstupanjima | EN: This is a preparation technique, not a shape with a prescribed millimetre size. SR: Reč je o postupku pripreme, a ne o obliku s propisanom milimetarskom merom. |
Aliases / Varijante naziva
EN: butterflying · butterfly cut
SR: otvaranje poput knjige (opisno) · butterfly cut