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23 Cards in this Set
- Front
- Back
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Chef de partie
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station chef who produces menu items and is supervised by the chef or sous chef
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Chinois
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A conical fine-meshed strainer used for straining stocks or pureeing foods.
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Commis
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apprentice
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Concasse
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peeled seeded and diced tomatoes
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Confiseur
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chef in charge of candies and petit fours
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Cuisine
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ingredients, seasonings and cooking procedures and styles attributed to a particular group of people defined by geography, history, ethnicity, politics, culture, and/or religion.
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Decorateur
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chef who makes showpieces and special cakes
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Emince
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small thin boneless piece of meat
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Entree
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American: main dish (meat with veg/starch)
French: course serve befor meat and fish courses. |
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Entrmetier
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Preparer of stocks, soups, vegetable and starch items.
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Escoffier
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(1846-1935) Master of French Classic Cuisine; simplified Careme's Grande Cuisine
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Friturier
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preparer of fried items
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Aboyeur
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Expediter or announcer who accepts and relays orders and reviews dishes before service.
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A la carte
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made to order; every food/beverage item is priced separately
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Al Dente
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Italian for "to the tooth;" described cooked veggies and pasta; firm, not soft or mushy
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Allumette
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1) 1/8" x 1/8" x 2" strip of potato
2) strip of puff pastry with sweet or savory filling. |
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Battonet
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1/4" x 1/4" x 2" strip of food
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Brunois
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1) 1/8" cube; a fine brunois is 1/16" cube
2) foods garnished with veggies cut in above manner |
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Boucher
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Butcher
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Boulanger
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Baker of breads, rolls, etc.
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Careme
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(1783-1833) Master of French Grande Cuisine
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Chef
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"Chief" top of kitchen brigade, responsible for all kitchen operations; sets tone and tempo of kitchen
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Chiffonade
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1) to finely slice or shred leafy veggies or herbs, often used as garnish
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