Week 1 Day 3
Terms
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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 goatÂ’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