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23 Cards in this Set

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