<http://dbpedia.org/resource/Chiffonade>	<http://www.w3.org/2000/01/rdf-schema#comment>	"\u96EA\u7D21\u5207\uFF08\u6CD5\u8A9E\uFF1AChiffonade\uFF09\u662F\u4E00\u7A2E\u6E90\u65BC\u6CD5\u570B\u7684\u5207\u7247\u6280\u8853\u3002\u201CChiffonade\u201D\u5728\u6CD5\u8A9E\u4E2D\u610F\u70BA\u300C\u5C0F\u689D\u5E36\u300D\uFF0C\u4F86\u6E90\u81EA\u8A72\u6280\u8853\u53EF\u5C07\u8449\u5B50\u7CBE\u7D30\u5207\u5272\u6210\u5C0F\u689D\u5E36\u72C0\u3002 \u96EA\u7D21\u5207\u9069\u7528\u65BC\u83E0\u83DC\u3001\u9178\u6A21\u3001\u8399\u8598\u83DC\u3001\u7F85\u52D2\u7B49\u7DA0\u8449\u852C\u83DC\u6216\u9999\u8349\u3002\u5C07\u8449\u5B50\u5806\u758A\u3001\u6EFE\u6210\u689D\u72C0\u5F8C\u5782\u76F4\u5207\u5272\uFF0C\u4F7F\u8449\u7247\u5448\u73FE\u7D30\u9577\u6372\u66F2\u72C0\u3002\u9664\u6B64\u4E4B\u5916\uFF0C\u8A72\u6280\u8853\u4E5F\u53EF\u7528\u65BC\u8584\u9905\u6216\u714E\u86CB\u6372\uFF0C\u4F46\u4E0D\u9069\u7528\u65BC\u8449\u7247\u904E\u5C0F\u3001\u72F9\u7A84\u6216\u5F62\u72C0\u4E0D\u898F\u5247\u7684\u852C\u83DC\u6216\u9999\u8349\uFF0C\u5982\u82AB\u837D\u3001\u9999\u82B9\u3001\u9E9D\u9999\u8349\u6216\u8FF7\u8FED\u9999\u3002"@zh .
<http://dbpedia.org/resource/Chiffonade>	<http://www.w3.org/2000/01/rdf-schema#comment>	"\uC2DC\uD3EC\uB098\uB4DC(Chiffonade)\uB294 \uCC44\uC18C\uB098 \uD5A5\uCD08\uB97C \uC798\uAC8C \uC368\uB294 \uC870\uB9AC \uBC29\uBC95\uC744 \uB9D0\uD55C\uB2E4. \uC8FC\uB85C \uC218\uD504\uB098 \uC0D0\uB7EC\uB4DC\uB97C \uB9CC\uB4E4 \uB54C \uC0AC\uC6A9\uD55C\uB2E4."@ko .
<http://dbpedia.org/resource/Chiffonade>	<http://dbpedia.org/ontology/thumbnail>	<http://commons.wikimedia.org/wiki/Special:FilePath/BasilChiffonade.jpg?width=300> .
<http://dbpedia.org/resource/Chiffonade>	<http://www.w3.org/2002/07/owl#sameAs>	<http://de.dbpedia.org/resource/Chiffonade> .
<http://dbpedia.org/resource/Chiffonade>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Rosemary> .
<http://dbpedia.org/resource/Chiffonade>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Wiktionary> .
<http://dbpedia.org/resource/Chiffonade>	<http://www.w3.org/2002/07/owl#sameAs>	<http://ru.dbpedia.org/resource/\u0428\u0438\u0444\u043E\u043D\u0430\u0434> .
<http://dbpedia.org/resource/Chiffonade>	<http://dbpedia.org/ontology/abstract>	"\u96EA\u7D21\u5207\uFF08\u6CD5\u8A9E\uFF1AChiffonade\uFF09\u662F\u4E00\u7A2E\u6E90\u65BC\u6CD5\u570B\u7684\u5207\u7247\u6280\u8853\u3002\u201CChiffonade\u201D\u5728\u6CD5\u8A9E\u4E2D\u610F\u70BA\u300C\u5C0F\u689D\u5E36\u300D\uFF0C\u4F86\u6E90\u81EA\u8A72\u6280\u8853\u53EF\u5C07\u8449\u5B50\u7CBE\u7D30\u5207\u5272\u6210\u5C0F\u689D\u5E36\u72C0\u3002 \u96EA\u7D21\u5207\u9069\u7528\u65BC\u83E0\u83DC\u3001\u9178\u6A21\u3001\u8399\u8598\u83DC\u3001\u7F85\u52D2\u7B49\u7DA0\u8449\u852C\u83DC\u6216\u9999\u8349\u3002\u5C07\u8449\u5B50\u5806\u758A\u3001\u6EFE\u6210\u689D\u72C0\u5F8C\u5782\u76F4\u5207\u5272\uFF0C\u4F7F\u8449\u7247\u5448\u73FE\u7D30\u9577\u6372\u66F2\u72C0\u3002\u9664\u6B64\u4E4B\u5916\uFF0C\u8A72\u6280\u8853\u4E5F\u53EF\u7528\u65BC\u8584\u9905\u6216\u714E\u86CB\u6372\uFF0C\u4F46\u4E0D\u9069\u7528\u65BC\u8449\u7247\u904E\u5C0F\u3001\u72F9\u7A84\u6216\u5F62\u72C0\u4E0D\u898F\u5247\u7684\u852C\u83DC\u6216\u9999\u8349\uFF0C\u5982\u82AB\u837D\u3001\u9999\u82B9\u3001\u9E9D\u9999\u8349\u6216\u8FF7\u8FED\u9999\u3002"@zh .
<http://dbpedia.org/resource/Chiffonade>	<http://www.w3.org/2002/07/owl#sameAs>	<https://global.dbpedia.org/id/526ZC> .
<http://dbpedia.org/resource/Chiffonade>	<http://www.w3.org/2000/01/rdf-schema#comment>	"El corte en chifonada (del franc\u00E9s, chiffonade /\u0283i.f\u0254.nad/) es un corte de cocina empleado espec\u00EDficamente para las verduras de hoja grande y consiste en enrollar las hojas sobre s\u00ED mismas y luego seccionarla en tiras finas y alargadas.\u200B\u200B Se suele emplear en vegetales de hoja como la lechuga, espinacas, albahaca, hojas de endibia, acedera, etc. No se recomienda, sin embargo, para hierbas con hojas peque\u00F1as, estrechas o irregulares (cilantro, perejil, tomillo, romero...). Tambi\u00E9n se puede aplicar a otros alimentos enrollables, como las cr\u00EApes o las tortillas de ma\u00EDz."@es .
<http://dbpedia.org/resource/Chiffonade>	<http://www.w3.org/2000/01/rdf-schema#label>	"\u0428\u0438\u0444\u043E\u043D\u0430\u0434"@ru .
<http://dbpedia.org/resource/Chiffonade>	<http://dbpedia.org/property/project>	"wiktionary"@en .
<http://dbpedia.org/resource/Chiffonade>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Brunoise> .
<http://dbpedia.org/resource/Chiffonade>	<http://www.w3.org/2000/01/rdf-schema#comment>	"La chiffonnade est une technique de tranchage qui consiste \u00E0 couper des l\u00E9gumes verts feuillus comme les \u00E9pinards, l'oseille ou la bette \u00E0 carde, ou une herbe \u00E0 feuilles plates comme le basilic, en longues et fines bandes. Cette technique n'est pas adapt\u00E9e aux feuilles d'herbes petites, \u00E9troites ou de forme irr\u00E9guli\u00E8re comme la coriandre, le persil, le thym ou le romarin. Elle n\u00E9cessite une surface plane et constante pour que le couteau puisse r\u00E9aliser les rubans. Il existe aussi de la chiffonnade de jambon."@fr .
<http://dbpedia.org/resource/Chiffonade>	<http://dbpedia.org/ontology/abstract>	"La xifonada (francesisme) o tires llargues \u00E9s una t\u00E8cnica culin\u00E0ria consistent a tallar amb un ganivet certes verdures de grans fulles en tires allargades, d'uns tres cent\u00EDmetres de llarg per mig cent\u00EDmetre d'ample. Aquesta t\u00E8cnica de tall se sol emprar en verdures com l'enciam, els espinacs, alf\u00E0brega, fulles d'end\u00EDvia, etc."@ca .
<http://dbpedia.org/resource/Chiffonade>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://dbpedia.org/ontology/TopicalConcept> .
<http://dbpedia.org/resource/Chiffonade>	<http://dbpedia.org/ontology/abstract>	"\u0428\u0438\u0444\u043E\u043D\u0430\u0301\u0434 (\u0444\u0440. chiffonnade, \u043E\u0442 \u0444\u0440. chiffon \u2014 \u00AB\u043A\u043B\u043E\u0447\u043E\u043A\u00BB) \u2014 \u043A\u0443\u043B\u0438\u043D\u0430\u0440\u043D\u0430\u044F \u0442\u0435\u0445\u043D\u0438\u043A\u0430 \u0442\u043E\u043D\u043A\u043E\u0439 \u043D\u0430\u0440\u0435\u0437\u043A\u0438 \u043B\u0438\u0441\u0442\u043E\u0432\u044B\u0445 \u043E\u0432\u043E\u0449\u0435\u0439 (\u0441\u0430\u043B\u0430\u0442\u0430-\u043B\u0430\u0442\u0443\u043A\u0430, \u0449\u0430\u0432\u0435\u043B\u044F, \u0448\u043F\u0438\u043D\u0430\u0442\u0430, \u043C\u0430\u043D\u0433\u043E\u043B\u044C\u0434\u0430, \u043B\u0443\u043A\u0430-\u043F\u043E\u0440\u0435\u044F, \u043B\u0435\u0431\u0435\u0434\u044B, \u043F\u043E\u0440\u0442\u0443\u043B\u0430\u043A\u0430, \u043F\u0430\u0441\u0442\u0443\u0448\u044C\u0435\u0439 \u0441\u0443\u043C\u043A\u0438). \u041B\u0438\u0441\u0442\u044C\u044F \u0441\u0432\u043E\u0440\u0430\u0447\u0438\u0432\u0430\u044E\u0442 \u0432 \u043F\u043B\u043E\u0442\u043D\u044B\u0439 \u0440\u0443\u043B\u043E\u043D, \u043D\u0430\u0440\u0435\u0437\u0430\u044E\u0442 \u043F\u0435\u0440\u043F\u0435\u043D\u0434\u0438\u043A\u0443\u043B\u044F\u0440\u043D\u043E \u043F\u043E\u043B\u043E\u0441\u043A\u0430\u043C\u0438 \u043D\u0435 \u0431\u043E\u043B\u0435\u0435 1 \u0441\u043C \u0448\u0438\u0440\u0438\u043D\u043E\u0439 \u0438 \u043F\u0430\u0441\u0441\u0435\u0440\u0443\u044E\u0442 \u0432 \u0441\u043B\u0438\u0432\u043E\u0447\u043D\u043E\u043C \u043C\u0430\u0441\u043B\u0435 \u043B\u0438\u0431\u043E \u0431\u043B\u0430\u043D\u0448\u0438\u0440\u0443\u044E\u0442 \u043A\u0438\u043F\u044F\u0442\u043A\u043E\u043C. \u0428\u0438\u0444\u043E\u043D\u0430\u0434 \u0438\u0441\u043F\u043E\u043B\u044C\u0437\u0443\u0435\u0442\u0441\u044F \u0434\u043B\u044F \u0443\u043A\u0440\u0430\u0448\u0435\u043D\u0438\u044F \u0431\u043B\u044E\u0434, \u0435\u0433\u043E \u0434\u043E\u0431\u0430\u0432\u043B\u044F\u044E\u0442 \u0432 \u043A\u0430\u0447\u0435\u0441\u0442\u0432\u0435 \u043D\u0435\u0436\u043D\u043E\u0433\u043E \u0433\u0430\u0440\u043D\u0438\u0440\u0430 \u0432 \u043F\u0440\u043E\u0437\u0440\u0430\u0447\u043D\u044B\u0435 \u0441\u0443\u043F\u044B, \u043F\u043E\u0434\u043C\u0435\u0448\u0438\u0432\u0430\u044E\u0442 \u0432 \u043F\u044E\u0440\u0435\u043E\u0431\u0440\u0430\u0437\u043D\u044B\u0435 \u0433\u0430\u0440\u043D\u0438\u0440\u044B. \u0428\u0438\u0444\u043E\u043D\u0430\u0434\u043E\u043C \u0442\u0430\u043A\u0436\u0435 \u043D\u0430\u0437\u044B\u0432\u0430\u044E\u0442 \u0441\u0443\u043F \u0441 \u043D\u0430\u0440\u0435\u0437\u0430\u043D\u043D\u043E\u0439 \u0442\u0430\u043A\u0438\u043C \u043E\u0431\u0440\u0430\u0437\u043E\u043C \u0437\u0435\u043B\u0435\u043D\u044C\u044E."@ru .
<http://dbpedia.org/resource/Chiffonade>	<http://www.w3.org/2000/01/rdf-schema#label>	"Chiffonade"@de .
<http://dbpedia.org/resource/Chiffonade>	<http://www.w3.org/2002/07/owl#sameAs>	<http://www.wikidata.org/entity/Q866459> .
<http://dbpedia.org/resource/Chiffonade>	<http://www.w3.org/2000/01/rdf-schema#label>	"\u96EA\u7D21\u5207"@zh .
<http://dbpedia.org/resource/Chiffonade>	<http://www.w3.org/2002/07/owl#sameAs>	<http://fr.dbpedia.org/resource/Chiffonnade> .
<http://dbpedia.org/resource/Chiffonade>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Coriander> .
<http://dbpedia.org/resource/Chiffonade>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Category:Culinary_terminology> .
<http://dbpedia.org/resource/Chiffonade>	<http://xmlns.com/foaf/0.1/isPrimaryTopicOf>	<http://en.wikipedia.org/wiki/Chiffonade> .
<http://dbpedia.org/resource/Chiffonade>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Basil> .
<http://dbpedia.org/resource/Chiffonade>	<http://dbpedia.org/property/text>	"Wiktionary has media related to: chiffonade"@en .
<http://dbpedia.org/resource/Chiffonade>	<http://www.w3.org/2000/01/rdf-schema#label>	"Xifonada"@ca .
<http://dbpedia.org/resource/Chiffonade>	<http://www.w3.org/2002/07/owl#sameAs>	<http://es.dbpedia.org/resource/Chiffonade> .
<http://dbpedia.org/resource/Chiffonade>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Wiktionary:chiffonade> .
<http://dbpedia.org/resource/Chiffonade>	<http://www.w3.org/2002/07/owl#sameAs>	<http://ko.dbpedia.org/resource/\uC2DC\uD3EC\uB098\uB4DC> .
<http://dbpedia.org/resource/Chiffonade>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Spinach> .
<http://dbpedia.org/resource/Chiffonade>	<http://www.w3.org/2002/07/owl#sameAs>	<http://nl.dbpedia.org/resource/Chiffonade> .
<http://dbpedia.org/resource/Chiffonade>	<http://dbpedia.org/property/wikiPageUsesTemplate>	<http://dbpedia.org/resource/Template:Cutting_techniques_(cooking)> .
<http://dbpedia.org/resource/Chiffonade>	<http://www.w3.org/2000/01/rdf-schema#label>	"Chiffonade"@en .
<http://dbpedia.org/resource/Chiffonade>	<http://www.w3.org/2000/01/rdf-schema#comment>	"Chiffonade (French: [\u0283i.f\u0254.nad]) is a slicing technique in which leafy green vegetables such as spinach, sorrel, or Swiss chard, or a flat-leaved herb like basil, are cut into long, thin strips. This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll. The technique can also be applied to thin crepes or omelets to produce strips. \"Chiffonade\" means little ribbons in French, referring to the little ribbons formed from finely cutting the leaves in this technique."@en .
<http://dbpedia.org/resource/Chiffonade>	<http://www.w3.org/2002/07/owl#sameAs>	<http://ca.dbpedia.org/resource/Xifonada> .
<http://dbpedia.org/resource/Chiffonade>	<http://purl.org/linguistics/gold/hypernym>	<http://dbpedia.org/resource/Technique> .
<http://dbpedia.org/resource/Chiffonade>	<http://www.w3.org/2000/01/rdf-schema#label>	"\uC2DC\uD3EC\uB098\uB4DC"@ko .
<http://dbpedia.org/resource/Chiffonade>	<http://dbpedia.org/property/wikiPageUsesTemplate>	<http://dbpedia.org/resource/Template:IPA-fr> .
<http://dbpedia.org/resource/Chiffonade>	<http://purl.org/dc/terms/subject>	<http://dbpedia.org/resource/Category:Culinary_terminology> .
<http://dbpedia.org/resource/Chiffonade>	<http://dbpedia.org/ontology/abstract>	"La chiffonnade est une technique de tranchage qui consiste \u00E0 couper des l\u00E9gumes verts feuillus comme les \u00E9pinards, l'oseille ou la bette \u00E0 carde, ou une herbe \u00E0 feuilles plates comme le basilic, en longues et fines bandes. Cette technique n'est pas adapt\u00E9e aux feuilles d'herbes petites, \u00E9troites ou de forme irr\u00E9guli\u00E8re comme la coriandre, le persil, le thym ou le romarin. Elle n\u00E9cessite une surface plane et constante pour que le couteau puisse r\u00E9aliser les rubans. Il existe aussi de la chiffonnade de jambon."@fr .
<http://dbpedia.org/resource/Chiffonade>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/File:BasilChiffonade.jpg> .
<http://dbpedia.org/resource/Chiffonade>	<http://dbpedia.org/ontology/wikiPageID>	"4247037"^^<http://www.w3.org/2001/XMLSchema#integer> .
<http://dbpedia.org/resource/Chiffonade>	<http://purl.org/dc/terms/subject>	<http://dbpedia.org/resource/Category:Cutting_techniques_(cooking)> .
<http://dbpedia.org/resource/Chiffonade>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Julienning> .
<http://dbpedia.org/resource/Chiffonade>	<http://dbpedia.org/ontology/wikiPageRevisionID>	"1027172732"^^<http://www.w3.org/2001/XMLSchema#integer> .
<http://dbpedia.org/resource/Chiffonade>	<http://dbpedia.org/property/wikiPageUsesTemplate>	<http://dbpedia.org/resource/Template:Reflist> .
<http://dbpedia.org/resource/Chiffonade>	<http://www.w3.org/2002/07/owl#sameAs>	<http://zh.dbpedia.org/resource/\u96EA\u7D21\u5207> .
<http://dbpedia.org/resource/Chiffonade>	<http://www.w3.org/2000/01/rdf-schema#comment>	"La xifonada (francesisme) o tires llargues \u00E9s una t\u00E8cnica culin\u00E0ria consistent a tallar amb un ganivet certes verdures de grans fulles en tires allargades, d'uns tres cent\u00EDmetres de llarg per mig cent\u00EDmetre d'ample. Aquesta t\u00E8cnica de tall se sol emprar en verdures com l'enciam, els espinacs, alf\u00E0brega, fulles d'end\u00EDvia, etc."@ca .
<http://dbpedia.org/resource/Chiffonade>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Swiss_chard> .
<http://dbpedia.org/resource/Chiffonade>	<http://www.w3.org/2000/01/rdf-schema#comment>	"Chiffonade ist eine Schnitt- und Vorbereitungsform f\u00FCr gr\u00FCne Blattsalate und Kr\u00E4uter usw., die in ungleichm\u00E4\u00DFige feine Streifen geschnitten werden. Chiffonade wird beispielsweise zum Garnieren von Horsd\u2019\u0153uvre oder pikanten Cocktails aus Obst, Gem\u00FCse, Gefl\u00FCgelfleisch, Fisch, Krebsfleisch oder Weichtieren verwendet. \n* Basilikum-Chiffonade \n* Verschiedene Schnittformen der klassischen K\u00FCche \n* Shrimp-Cocktail mit Salat-Chiffonade"@de .
<http://dbpedia.org/resource/Chiffonade>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Category:Cutting_techniques_(cooking)> .
<http://dbpedia.org/resource/Chiffonade>	<http://dbpedia.org/property/wikiPageUsesTemplate>	<http://dbpedia.org/resource/Template:Cooking-stub> .
<http://dbpedia.org/resource/Chiffonade>	<http://dbpedia.org/ontology/abstract>	"\uC2DC\uD3EC\uB098\uB4DC(Chiffonade)\uB294 \uCC44\uC18C\uB098 \uD5A5\uCD08\uB97C \uC798\uAC8C \uC368\uB294 \uC870\uB9AC \uBC29\uBC95\uC744 \uB9D0\uD55C\uB2E4. \uC8FC\uB85C \uC218\uD504\uB098 \uC0D0\uB7EC\uB4DC\uB97C \uB9CC\uB4E4 \uB54C \uC0AC\uC6A9\uD55C\uB2E4."@ko .
<http://dbpedia.org/resource/Chiffonade>	<http://dbpedia.org/ontology/wikiPageExternalLink>	<http://www.drgourmet.com/techniques/chiffonade.shtml> .
<http://dbpedia.org/resource/Chiffonade>	<http://www.w3.org/2000/01/rdf-schema#label>	"Chiffonade"@nl .
<http://dbpedia.org/resource/Chiffonade>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://en.wikipedia.org/wiki/Chiffonade?oldid=1027172732&ns=0> .
<http://dbpedia.org/resource/Chiffonade>	<http://dbpedia.org/ontology/wikiPageLength>	"1723"^^<http://www.w3.org/2001/XMLSchema#nonNegativeInteger> .
<http://dbpedia.org/resource/Chiffonade>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Sorrel> .
<http://dbpedia.org/resource/Chiffonade>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Parsley> .
<http://dbpedia.org/resource/Chiffonade>	<http://www.w3.org/2002/07/owl#sameAs>	<http://rdf.freebase.com/ns/m.0bs5g6> .
<http://dbpedia.org/resource/Chiffonade>	<http://dbpedia.org/ontology/wikiPageExternalLink>	<http://www.7dvt.com/2010taking-stock> .
<http://dbpedia.org/resource/Chiffonade>	<http://dbpedia.org/ontology/abstract>	"Chiffonade is een manier om bladgroenten te snijden in lintvorm, door de blaadjes eerst te stapelen, vervolgens op te rollen en dan dwars op de rol te snijden. Deze techniek heet ciseleren. De techniek kan ook gebruikt worden voor pannenkoeken en dunne omeletten. Het Franse woord chiffonade wordt niet vertaald maar zou in het Nederlands kunnen betekenen: \"in flarden\"."@nl .
<http://dbpedia.org/resource/Chiffonade>	<http://www.w3.org/2000/01/rdf-schema#comment>	"Chiffonade is een manier om bladgroenten te snijden in lintvorm, door de blaadjes eerst te stapelen, vervolgens op te rollen en dan dwars op de rol te snijden. Deze techniek heet ciseleren. De techniek kan ook gebruikt worden voor pannenkoeken en dunne omeletten. Het Franse woord chiffonade wordt niet vertaald maar zou in het Nederlands kunnen betekenen: \"in flarden\"."@nl .
<http://dbpedia.org/resource/Chiffonade>	<http://dbpedia.org/ontology/abstract>	"El corte en chifonada (del franc\u00E9s, chiffonade /\u0283i.f\u0254.nad/) es un corte de cocina empleado espec\u00EDficamente para las verduras de hoja grande y consiste en enrollar las hojas sobre s\u00ED mismas y luego seccionarla en tiras finas y alargadas.\u200B\u200B Se suele emplear en vegetales de hoja como la lechuga, espinacas, albahaca, hojas de endibia, acedera, etc. No se recomienda, sin embargo, para hierbas con hojas peque\u00F1as, estrechas o irregulares (cilantro, perejil, tomillo, romero...). Tambi\u00E9n se puede aplicar a otros alimentos enrollables, como las cr\u00EApes o las tortillas de ma\u00EDz. En ocasiones, se denomina \u00ABchifonada\u00BB a los platos que contienen la verdura cortada con este estilo pero servida cruda o rehogada en mantequilla y empleada a veces como guarnici\u00F3n. La palabra proviene del franc\u00E9s chiffonner que significa arrugar."@es .
<http://dbpedia.org/resource/Chiffonade>	<http://dbpedia.org/ontology/abstract>	"Chiffonade ist eine Schnitt- und Vorbereitungsform f\u00FCr gr\u00FCne Blattsalate und Kr\u00E4uter usw., die in ungleichm\u00E4\u00DFige feine Streifen geschnitten werden. Chiffonade wird beispielsweise zum Garnieren von Horsd\u2019\u0153uvre oder pikanten Cocktails aus Obst, Gem\u00FCse, Gefl\u00FCgelfleisch, Fisch, Krebsfleisch oder Weichtieren verwendet. \n* Basilikum-Chiffonade \n* Verschiedene Schnittformen der klassischen K\u00FCche \n* Shrimp-Cocktail mit Salat-Chiffonade"@de .
<http://dbpedia.org/resource/Chiffonade>	<http://www.w3.org/2000/01/rdf-schema#label>	"Chiffonnade"@fr .
<http://dbpedia.org/resource/Chiffonade>	<http://www.w3.org/2000/01/rdf-schema#comment>	"\u0428\u0438\u0444\u043E\u043D\u0430\u0301\u0434 (\u0444\u0440. chiffonnade, \u043E\u0442 \u0444\u0440. chiffon \u2014 \u00AB\u043A\u043B\u043E\u0447\u043E\u043A\u00BB) \u2014 \u043A\u0443\u043B\u0438\u043D\u0430\u0440\u043D\u0430\u044F \u0442\u0435\u0445\u043D\u0438\u043A\u0430 \u0442\u043E\u043D\u043A\u043E\u0439 \u043D\u0430\u0440\u0435\u0437\u043A\u0438 \u043B\u0438\u0441\u0442\u043E\u0432\u044B\u0445 \u043E\u0432\u043E\u0449\u0435\u0439 (\u0441\u0430\u043B\u0430\u0442\u0430-\u043B\u0430\u0442\u0443\u043A\u0430, \u0449\u0430\u0432\u0435\u043B\u044F, \u0448\u043F\u0438\u043D\u0430\u0442\u0430, \u043C\u0430\u043D\u0433\u043E\u043B\u044C\u0434\u0430, \u043B\u0443\u043A\u0430-\u043F\u043E\u0440\u0435\u044F, \u043B\u0435\u0431\u0435\u0434\u044B, \u043F\u043E\u0440\u0442\u0443\u043B\u0430\u043A\u0430, \u043F\u0430\u0441\u0442\u0443\u0448\u044C\u0435\u0439 \u0441\u0443\u043C\u043A\u0438). \u041B\u0438\u0441\u0442\u044C\u044F \u0441\u0432\u043E\u0440\u0430\u0447\u0438\u0432\u0430\u044E\u0442 \u0432 \u043F\u043B\u043E\u0442\u043D\u044B\u0439 \u0440\u0443\u043B\u043E\u043D, \u043D\u0430\u0440\u0435\u0437\u0430\u044E\u0442 \u043F\u0435\u0440\u043F\u0435\u043D\u0434\u0438\u043A\u0443\u043B\u044F\u0440\u043D\u043E \u043F\u043E\u043B\u043E\u0441\u043A\u0430\u043C\u0438 \u043D\u0435 \u0431\u043E\u043B\u0435\u0435 1 \u0441\u043C \u0448\u0438\u0440\u0438\u043D\u043E\u0439 \u0438 \u043F\u0430\u0441\u0441\u0435\u0440\u0443\u044E\u0442 \u0432 \u0441\u043B\u0438\u0432\u043E\u0447\u043D\u043E\u043C \u043C\u0430\u0441\u043B\u0435 \u043B\u0438\u0431\u043E \u0431\u043B\u0430\u043D\u0448\u0438\u0440\u0443\u044E\u0442 \u043A\u0438\u043F\u044F\u0442\u043A\u043E\u043C. \u0428\u0438\u0444\u043E\u043D\u0430\u0434 \u0438\u0441\u043F\u043E\u043B\u044C\u0437\u0443\u0435\u0442\u0441\u044F \u0434\u043B\u044F \u0443\u043A\u0440\u0430\u0448\u0435\u043D\u0438\u044F \u0431\u043B\u044E\u0434, \u0435\u0433\u043E \u0434\u043E\u0431\u0430\u0432\u043B\u044F\u044E\u0442 \u0432 \u043A\u0430\u0447\u0435\u0441\u0442\u0432\u0435 \u043D\u0435\u0436\u043D\u043E\u0433\u043E \u0433\u0430\u0440\u043D\u0438\u0440\u0430 \u0432 \u043F\u0440\u043E\u0437\u0440\u0430\u0447\u043D\u044B\u0435 \u0441\u0443\u043F\u044B, \u043F\u043E\u0434\u043C\u0435\u0448\u0438\u0432\u0430\u044E\u0442 \u0432 \u043F\u044E\u0440\u0435\u043E\u0431\u0440\u0430\u0437\u043D\u044B\u0435 \u0433\u0430\u0440\u043D\u0438\u0440\u044B. \u0428\u0438\u0444\u043E\u043D\u0430\u0434\u043E\u043C \u0442\u0430\u043A\u0436\u0435 \u043D\u0430\u0437\u044B\u0432\u0430\u044E\u0442 \u0441\u0443\u043F \u0441 \u043D\u0430\u0440\u0435\u0437\u0430\u043D\u043D\u043E\u0439 \u0442\u0430\u043A\u0438\u043C \u043E\u0431\u0440\u0430\u0437\u043E\u043C \u0437\u0435\u043B\u0435\u043D\u044C\u044E."@ru .
<http://dbpedia.org/resource/Chiffonade>	<http://www.w3.org/2000/01/rdf-schema#label>	"Chiffonade"@es .
<http://dbpedia.org/resource/Chiffonade>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Leaf_vegetable> .
<http://dbpedia.org/resource/Chiffonade>	<http://dbpedia.org/ontology/abstract>	"Chiffonade (French: [\u0283i.f\u0254.nad]) is a slicing technique in which leafy green vegetables such as spinach, sorrel, or Swiss chard, or a flat-leaved herb like basil, are cut into long, thin strips. This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll. The technique can also be applied to thin crepes or omelets to produce strips. This technique is not suited to small, narrow, or irregularly shaped herb leaves such as coriander, parsley, thyme, or rosemary. It requires a consistent, flat surface area for the knife to accomplish the ribbons. \"Chiffonade\" means little ribbons in French, referring to the little ribbons formed from finely cutting the leaves in this technique."@en .
<http://dbpedia.org/resource/Chiffonade>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Thyme> .
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