Chef de partie- Chef in charge of a section of the kitchen
Cuire- to cook
Debarrasser- to clear away
du Jour- meaning literaly "of the day"
Etuver- To cook slowly covered with a minimum amount of liquid
Flamber- To flame
Mur- ripe
Sous Chef- Assistant to Executive Chef
Aromates- Herbs, spices & flavorings (aromatic)
Baste- To moisten the meat in the oven, to aviod over-drying
Bombes- ice cream dessert
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