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20 Cards in this Set

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Ciabatta
Italian for slipper and used to describe a slipper-shaped loaf of bread
Common Meringue
Stiffly beaten egg whites and granulated sugar; also called French Merengue
Confit
A method of preserving meats, especially poultry; the meat is cooked in its own fat and stored in a pot covered with the same fat
Chèvre
Soft cheese made from goat’s milk; or a goat
Collé
French for with gelatin added
Composé
Salad that is arranged and not tossed
Concassé
Peeled, seeded and diced tomatoes
Rotisseur
Person responsible for all roasted items and jus or related sauces; also knows as the roast station chef
Potager
Soup Station Chef
Legumier
Vegetable Station Chef
Entremetier
Combination of Potager and Legumier positions
Garde Manger
Pantry chef
Boulanger
Bread Baker
Confiseur
Person responsible for all candies
Glacier
Sorbetiere; Frozen Desserts
Decorateur
Cake/Pastry Decorator
Chef de Cuisine
Person responsible for all kitchen operations
Chevreuil
Venison, deer
Chiffonade
Finely sliced or shred leafy vegetables or herbs
Chinois
A fine mesh conical metal strainer