Glossary of French Culinary Terms
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- Chef de partie
- station chef who produces menu items and is supervised by the chef or sous chef
- A conical fine-meshed strainer used for straining stocks or pureeing foods.
- peeled seeded and diced tomatoes
- chef in charge of candies and petit fours
- ingredients, seasonings and cooking procedures and styles attributed to a particular group of people defined by geography, history, ethnicity, politics, culture, and/or religion.
- chef who makes showpieces and special cakes
- small thin boneless piece of meat
- American: main dish (meat with veg/starch)
French: course serve befor meat and fish courses.
- Preparer of stocks, soups, vegetable and starch items.
- (1846-1935) Master of French Classic Cuisine; simplified Careme's Grande Cuisine
- preparer of fried items
- 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
- 1) 1/8" x 1/8" x 2" strip of potato
2) strip of puff pastry with sweet or savory filling.
- 1/4" x 1/4" x 2" strip of food
- 1) 1/8" cube; a fine brunois is 1/16" cube
2) foods garnished with veggies cut in above manner
- Baker of breads, rolls, etc.
- (1783-1833) Master of French Grande Cuisine
- "Chief" top of kitchen brigade, responsible for all kitchen operations; sets tone and tempo of kitchen
- 1) to finely slice or shred leafy veggies or herbs, often used as garnish
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