is used on herbs or leafy vegetables. examples for vegetables you can chiffonade are lettuce, spinach or cabbage and for herbs basil, mint or kaffir lime. they are cut into long, thin strips and can be vary in thickness from mm up to inch. this is generally done by stacking the leaves on top of each...
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generally good sources of protein, essential fatty acids, iron and some b group vitamins. they also increase the palatability of a product and have a high digestibility. fediaf members use by-products of the human food industry that come from animals slaughtered under veterinary supervision. these materials...