Professional Cutting and Shaping Techniques / Profesionalne tehnike rezanja i oblikovanja
| Classification / Klasifikacija | Reference tradition / Referentna tradicija |
|---|---|
| Chopping or mechanical mincing / Seckanje ili mašinsko usitnjavanje | French professional culinary usage / Francuska stručna kulinarska praksa |
Terminology / Terminologija
| Original term / Originalni termin | Hacher |
|---|---|
| Language of origin / Jezik porekla | French / Francuski |
| English term / Engleski termin | to chop; to mince; to process into small pieces (context-dependent) |
| Professional usage / Stručna upotreba | EN: to chop or mince; hacher (French) SR: seckati, sitno usitnjavati; po potrebi mašinski usitniti |
| French term / Francuski termin | hacher |
Etymology / Etimologija
EN: French hacher is derived from hache, “axe”, referring historically to cutting into pieces.
SR: Francuski hacher izveden je od imenice hache („sekira“), prema radnji usitnjavanja na komade.
Dimensions / Dimenzije
| Piece size / Veličina komada | EN: recipe-dependent SR: određuje se recepturom |
|---|
Definition / Definicija
EN: To reduce food to small pieces with a knife or food processor. The fineness is specified by the recipe; the verb is not limited to a uniform dice size.
SR: Usitniti namirnicu na male komade nožem ili uređajem za usitnjavanje. Stepen usitnjenosti određuje receptura; glagol ne propisuje veličinu pravilnih kockica.
Application / Primena
EN: Used for herbs, garlic, onions, mushrooms and meat, with the technique adapted to the ingredient.
SR: Koristi se za začinsko bilje, beli i crni luk, pečurke i meso, uz izbor postupka prema namirnici.
Example / Primer
EN: Parsley chopped finely with a chef’s knife; mushrooms minced for duxelles.
SR: Peršun sitno iseckan kuvarskim nožem; pečurke usitnjene za pripremu duxelles.
Regional or school variants / Regionalne i školske razlike
EN: Hacher overlaps with English chop and mince, but is a French lexical entry, not a new standardised geometry. Concasser specifically indicates coarse reduction.
SR: Hacher značenjski se preklapa s engleskim chop i mince, ali je francuska terminološka odrednica, a ne nov geometrijski rez. Concasser preciznije označava grubo usitnjavanje.
Technical drawing / Tehnički crtež
| Shape / Oblik | EN: Small, usually irregular pieces. SR: Sitni, najčešće nepravilni komadi. |
|---|---|
| Reference parameters / Referentni parametri | EN: No single required dimension; hand and machine methods are both documented. SR: Nema jedne propisane mere; dokumentovani su ručni i mašinski postupak. |
| Variation note / Napomena o razlikama | EN: May describe finer or coarser chopping; it is not synonymous with geometric dicing. SR: Može označavati različite stepene usitnjavanja; nije sinonim za precizno sečenje na kockice. |
Aliases / Varijante naziva
EN: to chop; to mince (according to fineness and method)
SR: seckati; usitnjavati; sitno iseckati (prema kontekstu)