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13 Cards in this Set

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  • Back
Chateau
large tourne, 2.5 inches long, usually accompanies roasted meats
Chips
cross cut of potato, 1/8 to 1/4 thick
Cocotte
small tourne, blanched or browned and presented in sauce
Croquettes
cooked foods that are molded, breaded and deep fried
L'anglaise
medium tourne, steamed and sweated
Paille
potato, 1/16 x 1/16 x 2
Parmentier
dishes that contain potato, named after Antoine Parmentier
Parisienne
sphere shaped cut made with the parisienne (melon) scoop
Pont Neuf
potato 1/2 x 1/2 x 3
Puree
food that is mashed and strained
Rissole
fried to a golden brown
Tourner
"turned" vegatables, football shaped with seven equal sides and flat ends
Vapeur
to steam, popular with tournee potatoes