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基本训练:如何切割

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宁波爱尚英语课程介绍,基本训练:如何切割, 当您想学习英语的时候可致电0574-87884520或到爱尚英语培训学校,我们的客服人员会记录下您的个人联络信息,并随后安排专业的课程顾问与您会面。 您的辅导老师会亲自为您上入学的第一课:给您介绍具体的课程安排,教您如何预订中外教课程、遇到困难如何求助等等。



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基本训练:如何切割
仍然使用同样的老忍者把你网上购买年前?如果是的话,是升级到一些严重的钢的时候了。这里是你需要知道把你的刀块达到标准杆。
 
切片刀
 
它也被称为切肉刀,薄而长(10英寸),因此可以通过烤火鸡、火腿和烤牛肉制作干净的薄片。
 
wusthof经典中空边缘超级切片机,120美元,surlatable.com
 
菜刀
 
这7-incher用于切碎,和切割蔬菜和肉切碎。
 
Miyabi Birchwood Santoku,250美元,surlatable.com
 
实用刀
 
它长4至6英寸,比削皮刀长,但比厨师刀短,用于切割大的水果和蔬菜以及面包和三明治肉。
 
顺U2终极实用刀,100美元,Amazon.com
 
锯齿刀
 
这7-to-11小沟,也叫做面包刀,用硬的外部和室内软切东西,包括一些蔬菜,像西红柿、三明治、蛋糕。
 
全球面包刀,93美元,broadwaypanhandler.com
 
剔骨刀
 
这短暂的(约6英寸),薄刀片的设计去骨和肉去除膜。
 
forschner由维氏Flex剔骨刀,20美元,surlatable.com
 
叶片材料
 
高碳钢
 
Pro:它产生非常尖锐的边缘,是精密切割的理想选择。
 
Con:不耐脏,可以随着时间褪色。
 
不锈钢
 
专业人士:碳少,铬越多就意味着它能抵抗污渍和生锈。
 
Con:它不能保持它的边缘。
 
高碳不锈钢
 
职业:被称为“超级钢铁”,这是两个世界中最好的。它具有高碳的韧性和铬的防锈性。
 
Con:很厚很难磨。
 
 
钛比钢轻,耐磨性更强。
 
Con:刀刃很快就会变钝。生产是有限的,这意味着这些吸盘是昂贵的。
 
陶瓷
 
专业:氧化锆有助于保持锋利,不会生锈或污迹。
 
陶瓷容易碎裂。

Still using the same old Ginsu set you purchased online years ago? If so, it’s time to upgrade to some serious steel. Here’s what you need to know to bring your knife block up to par.
 
Slicing Knife
 
Also known as a carving knife, it's thin and long (10 inches) so it can make clean slices through cooked turkey, ham and roast beef.
 
Wusthof Classic Hollow-Edge Super Slicer, $120, SurLaTable.com
 
Chef's Knife
 
This 7-incher is used for chopping, mincing and dicing vegetables and meats.
 
Miyabi Birchwood Santoku, $250, SurLaTable.com
 
Utility Knife
 
At 4 to 6 inches long, it's longer than a paring knife but shorter than a chef's knife, and used for cutting open large fruits and vegetables as well as for breads and sandwich meats.
 
Shun U2 Ultimate Utility Knife, $100, Amazon.com
 
Serrated Knife
 
This 7-to-11 incher, also called a bread knife, is used to cut anything with a hard exterior and soft interior, including some veggies, like tomatoes, sandwiches and hard cakes.
 
Global Bread Knife, $93, BroadwayPanhandler.com
 
Boning Knife
 
This short (about 6 inches long), thin blade is designed to debone and remove membranes from cuts of meat.
 
Forschner by Victorinox Flex Boning Knife, $20, SurLaTable.com
 
Blade Materials
 
High-Carbon Steel
 
Pro: It produces extremely sharp edges and is ideal for precision cutting.
 
Con: It's not stain-resistant and can discolor over time.
 
Stainless Steel
 
Pro: Less carbon and more chromium means it's resistant to stains and rusting.
 
Con: It doesn't keep its edge well.
 
High-Carbon Stainless Steel
 
Pro: Dubbed "super steel," this is the best of both worlds. It has a high level of carbon for toughness and chromium for rust-resistance.
 
Con: It's thick and difficult to sharpen.
 
Titanium
 
Pro: Titanium is lighter than steel and more wear-resistant.
 
Con: The blade tends to dull quickly. And production is limited, which means these suckers are expensive.
 
Ceramic
 
Pro: The zirconium oxide helps it stay sharp, and it doesn't rust or stain.
 
Con: Ceramic is prone to chipping.

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