Ustensile de cuisine, généralement en inox, servant à tailler les légumes en tranches plus ou moins épaisses.

[MAHN-duh-lihn; mahn-duh-LEEN

A compact, hand-operated machine with various adjustable blades for thin to thick slicing and for JULIENNE and FRENCH-FRY cutting. Mandolines have folding legs and come in both wood- or stainless steel-frame models. They’re used to cut firm vegetables and fruits (such as potatoes and apples) with uniformity and precision. On most machines, the food is held in a metal carriage on guides so that fingers aren’t in danger.

© Copyright Barron’s Educational Services, Inc. 1995 based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst.