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| The one who accepts orders from the dining room, expiditer |
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| refers to the stations in the kitchen |
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| chef in charge of a station |
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| Sauce chef, also refers to chef in charge of sauter station |
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| chef in charge of cold foods such as salads and terrines |
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| station set up, literally everything in it's place |
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| cut measuring 1/8 x 1/8 x 2.5 inches |
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| cut measuring 1/8 x 1/8 by 1/8 cubed |
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| cut measuring 1/4 x 1/4 by 2.5 inches |
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| cut measuring 1/4 x 1/4 x 1/4 cubed (aka small dice) |
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| Japanese for delicious flavor, refers to the fifth sense of taste |
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| fine shred for leafy vegetables and herbs |
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| rough chop usually for tomatoes |
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| to remove the skin from fruits, vegetables, nuts, etc |
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| cut measuring 1/16 x 1/16 x 2.5 inches |
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| random cut keeping a uniform size |
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| square tile cuts measuring 1/2 x 1/2 by 1/4 inch |
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| 1/4 inch cut for round vegetables |
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| segments of citrus fruit with no pith, membrane or seeds |
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| to turn, carve into football shape with 7 sides, flat ends, 2 inches long |
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| to cook in boiling salted water, lit. English style |
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| no translation - to cook tourned potatoes in clarified butter until golden |
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| cut for potatoes, equivalent to julienne |
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| cut for potatoes, equivalent to batonnet |
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| potato, often shorted to pomme, lit. apple of the earth |
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| saucepan with long handle |
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| straight sided saucepan with long handle |
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| sloped sided saute pan with long handle |
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| sauce pan with curved bottom and long handle |
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| stock pot, marmite base= small stock pot; marmite haute=tall stock pot |
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| round short sided pan with 2 handles |
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| fine mesh sieve (Fr. Chinois etamis) |
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| heavy gauged casserole with tight fitting lid |
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| aromatic ingredients such as herbs and vegetables |
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| herbs such as thyme, parsley stems, peppercorns, bay leaf wrapped in leek greens |
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| to deglaze usually with alcohol and dissolve the sucs |
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| to soak and rinse impurities from the bone |
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| to remove the skin that forms during cooking |
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| to remove the scum that forms from impurities |
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| stock; fond brun=brown stock' fond blanc=white stock |
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| fish stock with sweated mirepoix and white wine added |
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| standard: 50% onion, 25% carrots, 25% celery, white substitute mushroom for carrot |
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| making a second stock from previously used bones (lit. rewetting) |
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| to pinch; cook tomato product to develop flavor and color |
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| aromatic ingredients wrapped in cheese cloth tied with string |
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| flavorful brown bits that accumulate on a pan's surface during cooking |
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| five basic French sauces from which other sauces are derived |
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| brown stock thickened with roux and tomato product |
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| emulsified sauce made with yolks, clarified butter, lemon juice |
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| tomato sauce thickened with roux |
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| white stock thickened with roux |
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| equal amounts in weight of flour and fat, cooked to desired color, white, blonde, brown (black) |
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| equal amounts of raw butter and flour, kneaded together, used as a thickener |
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| mixture of starch and cold liquid, used to thicken another liquid |
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| piece of onion pierced with bay leaf and clove; often used in white sauces |
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| combining two normally non-combinable ingredients in such a way that they don't separate |
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| cold emulsified sauce with yolks, oil and lemon juice |
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| to remove milk solids and water from butter; to remove impurities from stock |
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| cooking methods; seven classic French Methods |
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| Roasting; heat surrounds item being roasted |
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| no translation; humid roast for cuts too tough to sauter but too tender to braise |
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| Braising; used for tough piece; first sauter then add small amount of liquid; cover with lid |
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| grilling; heat source comes from below |
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| frying; submerging food in hot fat |
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| Poaching; item is submerged in simmering liquid |
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| cooking tender piece in small amount of fat |
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| to braise keeping white color |
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| to braise with brown color |
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| to sear; preparation to obtain color and lock in juices; also called marquer en cuisson |
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| to sweat: preparation to soften without obtaining color |
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| to clean out the insides; as in chicken |
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| to give shine with compound butter or sauce emulsionnee |
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| 3 step breading; english style breading |
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| to make grill marks, usually diamond shaped |
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| to blanch, not a cooking method per se, but a perparation |
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| flavorful liquid used for le pocher |
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| dusted in flour, lit. millers wife |
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| flavorful liquid leftover from cooking vegetables, served over bread |
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| soup thickened by pureeing ingredients, cream may be added |
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| soup thickened with roux, cream is added |
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| soup thickened with roux (trad. cooked rice or stale bread), classically contains shellfish |
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| soup containing pork, such as bacon, potatoes, and fish or shellfish, can be thickened with roux or kept clear |
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| soups that don't fit any above categories such as Pho and Miso |
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| clear soup, lit. brought to completion |
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| ingredients for making consomme; lean meat, tomato, mirepoix, egg whites, aromates |
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| that which forms on top while cooking consomme |
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| to cook in boiling salted water, lit. English style |
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