Professional Cutting and Shaping Techniques / Profesionalne tehnike rezanja i oblikovanja
| Classification / Klasifikacija | Reference tradition / Referentna tradicija |
|---|---|
| Making incisions or scoring / Zasecanje ili površinsko zarezivanje | French professional culinary usage / Francuska stručna kulinarska praksa |
Terminology / Terminologija
| Original term / Originalni termin | Inciser |
|---|---|
| Language of origin / Jezik porekla | French / Francuski |
| English term / Engleski termin | to incise; to score (when cuts are shallow) |
| Professional usage / Stručna upotreba | EN: to incise; to score (for shallow surface cuts) SR: zaseći; napraviti zareze ili površinske zaseke |
| French term / Francuski termin | inciser |
Etymology / Etimologija
EN: French inciser ultimately comes from Latin incidere (“to cut into”), through a Vulgar Latin derivative *incisare.
SR: Francuski inciser potiče od vulgarnolatinskog oblika *incisare, izvedenog od latinskog incidere („zaseći, urezati“).
Dimensions / Dimenzije
| Incision depth / Dubina zaseka | EN: recipe- and ingredient-dependent SR: zavisi od namirnice i namene |
|---|
Definition / Definicija
EN: To make incisions with a cutting instrument. In cooking, shallow scoring is common on fish or poultry skin, but the verb itself does not require every incision to be shallow.
SR: Napraviti zaseke na namirnici oštrim alatom. U kuvarstvu su česti plitki zaseci na ribi ili koži živine, ali sam glagol ne podrazumeva da svaki zasek mora biti plitak.
Application / Primena
EN: Used, for example, to score fish or the skin of a duck breast for cooking, with depth and pattern chosen to avoid damaging the flesh.
SR: Koristi se, na primer, za zasecanje ribe ili kože pačjih grudi radi termičke obrade, uz prilagođavanje dubine i rasporeda da se ne ošteti meso.
Example / Primer
EN: Shallow diagonal scoring on the skin of a duck breast, without cutting deeply into the meat.
SR: Plitki dijagonalni zaseci na koži pačjih grudi, bez dubokog zasecanja mesa.
Regional or school variants / Regionalne i školske razlike
EN: In general French, inciser permits cuts of varying depth; scoring specifically emphasizes surface cuts. The fish-scoring use of ciseler overlaps with inciser.
SR: U opštem francuskom inciser obuhvata zaseke različite dubine; engleski scoring naglašava površinske rezove. Kod ribe se značenje ciseler preklapa s inciser.
Technical drawing / Tehnički crtež
| Shape / Oblik | EN: One or more straight or crossed cuts in the surface. SR: Jedan ili više pravih ili ukrštenih zaseka na površini. |
|---|---|
| Reference parameters / Referentni parametri | EN: Depth and spacing vary by food and cooking goal. SR: Dubina i razmak zavise od namirnice i cilja pripreme. |
| Variation note / Napomena o razlikama | EN: For shallow culinary scoring, do not cut through the underlying flesh unless a recipe calls for it. SR: Kod plitkog površinskog zasecanja ne zarezivati meso ispod kože osim kada receptura to zahteva. |
Aliases / Varijante naziva
EN: to incise; to score (surface cuts)
SR: zasecanje; površinsko zarezivanje (prema postupku)