CULINARY TERMS

COLD APPETIZER:
Canape Hors d' oeuvre Hors d' oeuvre riches Pate Pate de foie gras Pate de gibier Pate de volaille Terrine Slices of toast cut into different small shapes and topped with various meats smoked fish, vegetables, cheeses, or eggs, often glazed with aspic. Combination of different cold appetizers, such as prosciutto, salami, tuna sardines and variety of salad. A sumptuous combination of lobster, crayfish, smoked salmon, goose liver caviar and the like, elegantly displayed on a large platter or in a variety of small bowls. A rich meat, poultry, seafood or vegetable mixture cooked pastry and serve cold. Goose-liver pate Cold game pate Cold poultry pate Meat, poultry, game or vegetable mixture poached and cooled in a mold lined with bacon and pork strips; sliced and serve like pate. The mold originally made from earthenware, is called terrine; hence the name.

WARM APPETIZERS:
Beignets de fromage Cheese fritters Bouchees Diana Bouchees Joinville Bouchees a la reine Cannelloni Cromesquis Croquettes Gnocchi parisienne Puff pastry shells with a sauce game and mushroom filling. Puff pastry shell with sauce shrimp and mushroom filling. Puff pastry shell with sauced poultry and mushroom filling. (Italian) Small pasta squares, boiled, stuffed with a forcemeat, and gratineed with grated parmesan cheese and tomato sauce. Meat fritters Chopped meat, seafood, vegetables or potatoes that is bound with sauce, crumbled, and fried

Dumplings of craemy puff pastry gratineed with bechamel sauce and grated cheese Gnocchi piemontaise Potato dumpling of graniteed with tomato sauce and parmesan cheese Gnocchi romaine Semolina dumplings graniteed with butter and grated parmesan cheese, tomato

sauce is serve at the side Lasagne Pizza Napoletana Quiche lorraine Ramequin Vol-au-vent Wide ribon of pasta layered with sauce bolognese, cheeses, and other filling graniteed with cheese slices Light yeast-dough crust covered with mozzarella cheese, tomato sauce, anchovy fillets, capers, olives, and Italian spices(basil and oregano) Custard tart with eggs, cheese,bacon, and onion A cheese tartlet or sliced of bread gratineed with cheese, also a small oven proof dish Large puff-pastry cases, like bouchees but bigger, used to hold savory or sweet filling

SOUPS
Bisque d' ecrevisses Bouillabaisse Bouillion Consomme Crayfish cream soup, refined with cream and crayfish butter and garnish with crayfish tails French fish soup made from variety of ocean fish, shellfish, leeks, tomatoes, fennel, garlic and onion, flavored with saffron Clear meat broth, made from beef, beef bones, vegetables and spices Beef broth, flavored with raw chopped vegetables, that is clarified with egg white and strained

Consomme brunoise Clarifies beef broth garnished with small-dices vegetables Consomme Carmen Clarified beef broth with tomato puree garnished with green pepper strips & rice

Consomme Celestine Clarified beef broth garnishes with julienne of crepes Consomme aux diablotins Consomme double Clarified beef broth garnished with small cheeses canapes seasoned with paprika Double-strength clarified beef broth-twice the amount of beef is used for the same amount of liquid in the consomme

Consomme hongroise Clarified beef broth flavored with Madeira and paprika and garnished with tomato cubes Consomme Julienne Clarified beef broth garnished with julienne of vegetables Consomme mandrilene Clarified beef broth flavored with Madeira and cognac and garnished with tomato cubes Consomme a la moelle Clarified beef broth garnished with beef marrow cubes or slices

Consomme Monte Carlo Consomme a l'oeuf Consomme aux pois frits Consomme aux pates Consomme princesse

Clarified beef broth garnished with tiny crepes stuffed with goose liver Clarified beef broth garnished with one raw egg yolk per serving Clarified beef broth with pearl of fried batter Clarified beef broth with fine pasta Clarified beef broth garnished with molded custard, pearl barley, and julienne of cooked chicken

Consomme printaniere Clarified beef broth garnished with sliced spring vegetables Consomme royale Consomme aux vermicelles Consomme Xavier Crme de Crme d'asperges Argenteuil crme d'avoine Clarified beef broth garnished with molded mustard Clarified beef broth garnished with vermicelli (fine noodles) Clarified beef broth garnished with egg drops A stock thickened with flour(rice,wheat,or oat) bound with cream and butter or cream and egg yolks, and strained Cream of asparagus soup garnished with asparagus tip Cream soup thickened with flour instead of wheat flour

crme aux champignons Cream of mushroom soup garnished with mushroom caps crme Dubarry crme portugaise crme a la reine crme de riz Lady Curzon Minestrone Mulligatawny Oxtail clair Cream soup of cauliflower stock and white stock, thickened with rice flour, garnished with tiny florets of cauliflower Tomato crme soup Rice cream soup with chicken stock, garnished with chicken meat Rice cream soup Turtle soup with whipped cream and egg yolk, sprinkled with curry powder A thick vegetable soup with pasta or rice and tomatoes, grated parmesan cheese is serve separately Indian curry cream soup with or rice and strip of cooked chicken Clear broth made from beef tails, garnished with small diced vegetables and oxtail meat

Oxtail lie Potage Potage baloise Potage conty Potage Crecy Potage Dubarry Potage Faubonne Potage Florentine Potage garbure

Broth made from beef tail that is thickened with browned flour Collective name for soups, especially thick vegetable soup Soup made from browned flour, onion, and beef broth; grated cheese is serve seperately Puree of lenty soup Puree of carrot soup Puree of cauliflower soup garnished with cauliflower florets Puree of white bean soup Puree of spinach and potato soup Puree of vegetables soup

Potage des Grisons A swiss barley soup made with small diced of vegetables, bundnerfleisch and white beans Potage Lamballe Potage parmentier Potage sante Potage St-Germain Potage Victoria Zuppa pavese Vichyssoise Puree of green pea soup with tapioca Puree of potato soup Puree of potato soup garnished with a julienne of sorrel Puree of green pea soup garnished with croutons Puree of green pea soup garnished with rice Italian beef broth into which the whole raw egg per serving is serve, topped with a toased bread sprinkled with grated parmesan cheese and gratineed Soup made of pureed leeks onions, potatoes, cream and chicken stock. Serve cold

FISH DISHES
Poached
a l'ancienne bonne femme bordelaise Byron demi-deuil Coated with white wine sauce and garnished with pearl onions and mushroom caps Coated with white wine sauce and garnished with mushroom and crutons Coated with bordelaise sauce Coated with red wine sauce and garnished with mushroom and truffles Coated with white wine sauce and garnished with truffles

duglere a l'indienne Joinville Marguery Mornay

Coated with white wine sauce and garnished with diced tomatoes Coated with white curry sauce, rice is serve seperately Coated with joinville sauce and garnished with shrimp and truffle slices and mushroom Coated with white wine sauce and garnished with shrimp and muscle Coated with mornay sauce and gratineed

Sauteed Fish:
a l'anglaise Colbert grenobloise meuniere Murat Breaded and garnishes with lemon Breaded and garnished with lemon herb butter Small-dices peeled lemon, capers, and herbs in foamy butter poured over fish Floured and sauteed in butter garnished with parsley and lemon wedges Fillet of sole cut in strips, seasoned, roled in flour, sauteed in butter, and garnished with pommes parisienne and artichoke bottoms

Fried Fish :
a l'orly Fried in beer batter; tomato sauce is serve separately

Sauces
Brown Sauce:
Demi-glace The basic brown sauce:veal stock flavored with tomato puree and tickened with flour

Derivation of demi-glace bigarade bordelaise charcutiere chasseur Diane diable Demi-glace with orange and lemon juice and a julienne of oranges demi-glace with a reduction of red wine, tarragon and marrow cubes Robert sauce with a jullienne of pickles, beef tongue, and ham demi-glace with mushroom strongly peppered demi glace with cream and truffles demi-galce with a reduction of white wine, shallots, peppercorns, cayenne, and

some tomato sauce mixed with butter italienne madere Perigueux picuante poivrade Robert zingara demi-glace with tomato sauce, ham, mushroom and parsley demi-glace flavored with Madeira wine demi-glace with Madeira wine and truffles demi-glace with a white-wine and vinegar reduction, shallots, and cayenne pepper, garnished with chopped parsley, pickles and tarragon demi-glace with a white wine reduction, shallots and crushed peppercorns demi-glace with white wine reduction, chopped onions, mustard and lemon juice demi-glace with a shallot and white wine reduction, with tomato sauce, seasoned with paprika and garnished with truffle and beef tongue

White Sauce:
Sauce allemande A basic white sauce: thickened veal stock (veloute) boung with egg yolk and cream

Derivation of sauce allemande: capres champignons curry poulette Allemande sauce with capers Allemande sauce with mushrooms Allemande sauce seasoned with curry and refined with cream Allemande sauce with mushroom and chopped parsley

Sauce supreme

A basic white sauce made from chicken stock refined with cream

Derivation of sauce supreme: Albufera estragon Toulouse Supreme sauce mixed with meat extract Supreme sauce with chopped tarragon Supreme sauce with truffle essence, lemon juice, and butter

Sauce au vin blanc

A basic white sauce made with fish stock and refined with egg yolks and cream

Derivation of Sauce au Vin Blanc:

Cardinal aux crevettes diplomate joinville riche

sauce au vin blanc refined with lobster butter and truffle essense sauce au vin blanc mixed with shrimp butter and garnished with small shrimp sauce au vin blanc mixed with lobster butter and garnished with diced lobster meat and truffles sauce au vin blanc with reduced oyster stock, mixed with crayfish and shrimp butter and garnished with truffle sauce au vin blanc with lobster butter, truffles, and mushroom

Bechamel Sauce

A basic white sauce made with milk thickened with roux and flavored with onion

Derivation of Bechamel Sauce: aurore crme Nantua Mornay Bechamel sauce refined with cream and tomato puree Bechamel sauce refined with cream Becahmel sauce mixed with cream and crayfish butter, garnished with crayfish tails Bechamel sauce mixed with cream and grated cheese

Butter Sauces
*** All butter sauces are made by reducing an acid liquid(such as lemon juice, vinegar, or wine) whisking in egg yolks, and then whisking in melted butter. Bearnaise Choron hollandaise Maltaise mousseline Butter sauce finished with chopped tarragon Bearnaise sauce with tomato puree Butter sauce with a pinch of cayenne pepper. Butter sauce with orange juice and julienne of orange zest Butter sauce lightened with whipped cream

Mayonnaise
*** A basic oil sauce made from beaten egg yolk combined with oil and vinegar and seasoned to
taste. Derivation of Mayonnaise: cocktail Mayonnaise with ketchup, worchestershire sauce, cognac, and orange juice

remoulade tartar tyrolienne verte

Mayonnaise with chopped gherkins, capers, parsley, and anchovies Mayonnaise with chopped gherkins, hard-boiled eggs, capers, parsley and onion Mayonnaise with tomato puree Mayonnaise with puree of spinach, parsley, and tarragon chopped onions and herbs mixed with vinegar and oil

Vinaigrette sauce

Cold Specialty Sauces

sauce aux airelles sauce Cumberland sauce raifort sauce menthe Lingonberry sauce Red currant jelly, port wine, mustard, orange and lemon juice, garnishes with julienne of lemon and orange peels Horseradish sauce: whipped cream mixed with grated horseradish Chopped mint leaves boiled with diluted vinegar and sugar, then cooled

Compound Butter and Butter Preparations

beurre Cafe de Paris beurre Colbert beurre d'ecrevisse beuree fondu beuree de homard beurre maitre d'hotel beurre noistte Herb butter with various spices, anchovy paste, shallots, garlic, lemon juice, parsley, and cognac Herb butter with meat extract Butter mixed with pureed crayfish, meat, cognac, lemon juice, and spices Butter melted in butter bath Like beuree d'ecrevisse but with lobster meat instead of crayfish meat Herb butter with chopped parsley, lemon juice and spices Butter heated until brown

Main Dishes
BEEF
Sauteed Beef:(Sirloin, Tournedos, Round Steak, Chateaubriand)
a l'americaine bordelaise Clamart Dubarry florentine forestiere Helder maitre d'hotel provencel Rossini Filet de boeuf strganoff tyrolienne Garnished with a fried egg and bacon bits, accompanied with peas and demiglace with tomatoes Garnished with marrow slices and bordelaise sauce Garnished with artichoke bottoms and fiiled with peas Garnished with cauliflower Garnished with spinach leaves, with madere sauce on the side Garnishes with morels and madere sauce, with pommes parmentier(potatoes) on the side Garnished with half tomatoes filled with bearnaise sauce, serve with pommes parisien (potatoes) Serve with maitre d'hotel butter on the meat Garnished with tomato filled with breadcrumbs, chopped garlic, spices and parsley Tournedos topped with a slice of goose liver and truffles, coated with madere sauce. Cubes of beef fillet mignon sauteed, seasoned with paprika, and garnish with pickles strips, mixed with demi-glace that has been refined with cream Garnished with deep-fried onion ring and tomato cubes

Boiled Beef:
boeuf bouilli a l'alsacienne boeuf bouilli flamande Langue de boeuf florentine Garnished with sauerkraut, bacon slices and boiled potatoes Garnish with carrot, turnips, cabbage, bacon slices and boiled potatoes; raifort sauce and cranberries are serve on the side. Boiled beef tongue serve on spinach leaves, coated with madere sauce

Braised Beef:
bourgeoise bourguignonne Garnish with carrots, small onions and bacon bits Garnish with pearl onions, bacon cubes and mushroom

a la mode Garnish with potatoes, celery, turnips, pearl onions and calves feet carbonnade de boeuf Braised beef strips in a beer sauce

Roast Beef: (Filet Mignon, Roast)

a l'andalouse Dubarry duchesse nivernaise Tivoli Garnish with stuffed eggplant, with meat juices serve separately Garnish with cauliflower, with meat juices serve separately Garnish with pommes duchesse(potatoes) Garnish with glazed pearl onions, potatoes and turnips, with meat juices serve separately Garnish with asparagus tips and mushrooms, with meat juices serve separately

Veal
Sauteed Veal: (Chops, Cutlets, Steaks, Chunks)
a l'anglaise a l'Argenteuil bonne femme cote de veau Pojarsky a la crme emince zurichoise Holstein milanaise aux morilles napolitaine Braeded cutlets or chops Garnish with asparagus tips Garnish with bacon cubes, pearl onions, carrots, mushrooms, and home fried potatoes Chopped and seasoned veal, shaped into chops, and breaded; garnish with peas and asparagus tips Coated with cream sauce Veal cut into fine strips, in a cream sauce with mushroom Topped with fried egg and anchovy fillet Braeded with bread crumbs and grated cheese and serve with spaghetti with mushroom and a julienne of ham and beef tongue With morels coated with cream sauce Accompanied with spaghetti with tomato sauce

Nelson viennoise zingara

Veal chops coated with onion puree and breaded, serve with tomato sauce Also known as wiener schnitzel breaded cutlets, garnished with lemon slice topped with a rolled anchovy fillet filled with capers, and a parsley bouquet Coated with zingara sauce

Boiled Veal:
blanquette de veau a l'ancienne Cubes of veal a white sauce, garnished with pearl onion and mushroom

Braised Veal:
saute de veau printaniere saute de veau Marengo Browned veal cubes garnished with carrots, turnips, pearl onions, peas and celery Browned veal cubes garnished with small onions,mushroom and heart shaped bread croutons Veal stew with curry

saute de veau au curry

Glazed Veal:
chasseur Dubary osso buco Garnished with chanterelles and cepes Garnished with cauliflower Glazed veal shank garnished with small diced vegetables and tomato cubes

Roast Veal:
a l'allemande a l'Argenteuil flamande florentine Garnished with steamed apple slices Garnish with asparagus tips Roasted with veal chicory, garnished with chateau potatoes Garnish with spinach

Pork
Sauteed Pork: (Chops, Steaks,Cutlets)
bruxelloise charcutiere Breaded and accompanied with brussels sprouts Coated with charcutiere sauce

milanaise Robert zingara

Breaded with breadcrumbs and grated cheese, serve with spaghetti with mushrooms and a julienne of ham and beef tongue Coated with Robert sauce Coated with zingara sauce

Roasted Pork; (Saddles, Chops, Filets, Loins)

a l'allemande a l'Argenteuil flamande florentine Garnished with steamed apple slices Garnished with asparagus tips Roasted with veal chicory, garnished with chateau potatoes Garnish with spinach

Mutton and Lamb

Sauteed Mutton and Lamb: (Steaks and Chops)
a l'Argenteuil bergere marechal Nelson Garnished with asparagus tips Garnished with roast ham slices, morels and small glazed onions Breaded, topped with truffle slices, and garnished tips Chops covered with onion puree and breaded, serve with tomato sauce

Braised Mutton and Lamb:

navarin Lamb stew garnished with pearl onions and pommes parisienne(potatoes)

Roast Mutton and Lamb: (Saddles, Chops, Legs)

bretonne boulangere Roast lamb with dried white beans or wax beans Roast leg of lamb with pommes boulangere(potatoes)

Boiled Mutton and Lamb:

Irish stew Pieces of lamb (or goat) meat with potatoes, onion slices and cabbage leaves layered in a pan and boiled (Irish speciality)

Poultry
Roast Chicken
Beaulieu bonne femme grand-mere demidov bigarade Roasted or pot-roasted chicken garnish with glazed cucumbers Roasted or pot-roasted, garnish with bacon cubes, small onions and chateau potatoes Pot-roasted and garnished with small onions, mushroom, bacon cubes, and toasted cucumber Roasted or pot-roasted, garnished with carrots, turnips, celery and truffle slices Roasted duck garnish with orange slices and bigarde sauce

Combination Meat Dishes

bollito misto An Italian specialty: boiled beef, chicken, beef tongue, veal head, breast of veal, pork sausage, and oxtail, garnish with leeks, carrots, boiled potatoes, and fruit serve with mustard and verte sauce on the side. A Swiss Specialty: boiled beef, bacon, smoked pork chops, tongue sausages, and marrow bones, garnished with dried or green leeks, sauerkraut, and a boiled potatoes, serve with mustard and cranberries on the side

Plat bernois

Potatoes
Pommes De Terre Pommes The French term for potatoes Potatoes prepared in a certain way. Pommes de terre translates literally as apples of the earth and pommes also means apples. Be careful not to confuse the two.

Boiled Potatoes:
a l'anglaise aux fines herbes maitre d'hotel mousseline nature paysanne persilees Oval cut with melted butter Like pommes a l'anglaise but with chop parsley and chives Sliced, cooked in milk and refined with cream Mashed potatoes refined with cream Oval shaped serve plain Cut into slices and boiled with bacon cubes and chops onions and broth Like pommes a l'anglaise but with chop parsley

puree en robe de chambre

Mashed potatoes Cooked and serve with their skin

Baked Potatoes:
duchesse au four Croquette mixture (see below) piped into rosettes and baked in the oven Baked in the oven unpeeled and serve with their skins

Fried Potatoes:
allumettes Berny chips croquettes dauphine Frites gaufrettes mignonnettes paille Williams Pont-Neuf Shoestring potatoes Croquettes mixture (see below) that is mixed with chopped truffles, formed into small balls, dipped in egg, coated with chopped almonds and fried Very thin potato slices (less than 1/16 inch thick), which can be serve hot or cold Cooked and mashed potatoes are seasoned and mixed with egg and butter; then the mixture is formed into small rolls or balls, breaded and fried Two parts croquette mixture and one part cream-puff pastry (choux dough) are mixed and formed into small dumplings. French fries; potatoes cut into sticks about one-half inch wide Sliced with a special fluted tool (a mandoline) into round, waffle-patterned shapes Like pommes frites but only half as long Straw potatoes; potatoes cut into fine julienne croquettes mixture that is formed into pear shapes, breaded and fried steak fries; potato sticks cut twice as thick as pommes frites

Roasted Potatoes:
boulangere chateau fondantes noisettes parisienne Potato slices with onions Oval shaped, like pommes nature, but cut smaller, approximately one inch long Oval shaped but bigger than pommes nature, stewed in the oven Cut into balls the size of hazelnuts, about one-half inch Cit into balls twice the size of pommes noisettes, about one inch.

Sauteed Potatoes:
bernoise lyonnaise Sautees Cooked, peeled, and grated potatoes, sauteed with bacon cubes to a golden yellow Cooked and peeled potatoes, cut into slices and sauteed with onion. Cooked and peeled potatoes, cut into slices and sauteed

Gratineed Potatoes:
gratin dauphinois Potato slices gratineed with milk, butter and grated cheese

Desserts
Cold Desserts:
blancmange cassata British almond cream Italian, an ice-cream cake in which three or four flavors of ice cream (vanilla strawberry, chocolate) are layered, with pieces of candied fruit and nuts in Italian meringue at the center Sweetened whipped cream, flavored with vanilla A Bavarian cream flavored with Kirsch and Maraschino is shaped in a mold lined with lady fingers; after the dessert has set, the dessert is unmolded Ice cream sundae An ice cream sundae of vanilla ice cream and whipped cream, with warm chocolate sauce serve on the side An ice cream sundae of vanilla ice cream topped with half stewed pear and whipped cream, with warm chocolate sauce on the side Lemon and strawberry ice cream topped with fruit salad, decorated with whipped cream Vanilla ice cream topped with half a poached peach, coated with raspberry puree and sprinkled with shaved almonds Vanilla ice cream garnished with fresh strawberries that have been macerated in Kirsch, decorated with whipped cream Pineapple ice cream decorated with pineapple slices, banana slices and whipped cream

Chantilly charlotte russe coupe coupe Danemark coupe Helene coupe Jacques coupe Melba coupe Romanov coupe Singapour

crme bavaroise crme caramel meringue Chantilly meringues glacees parfait glacees riz a l'imperatrice Sorbet

Bavarian cream; a cream made of milk, egg yolk, sugar, gelatin, vanilla, and whipped cream Caramel custard Meringue shell garnished with whipped cream Meringue shells decorated with ice cream and whipped cream A very light mixture of egg yolks, sugar syrup, and whipped cream, perhaps flavored with liquer or fruit syrup, which is then frozen Rine pudding with cream and liqueur-macerated candied fruits. lces; a frozen mixture of sugar syrup, fruit, and water, sometimes refined with sparkling wine or spirits. (Note: sorbets are different from shorbets, which contain milk or milk products) A cake made from yeast dough with raisins that is soak in rum syrup and glazed with apricot jam. Pineapple fritters; slices of pineapple dipped in frying batter, deep fried, and sprinkled with cinnamon sugar; fruit sauce is serve on the side.

baba au rhum Beignets d'ananas

Beignets de pommes Apple fritters; apple slices dipped in frying batter, deep fried and sprinkled with cinnamon sugar; vanilla sauce is serve separately. Crepes confiture crepes normande Crepes Suzette Pommes en cage Sabayon Savarin aux fruits Souffle au citron souffle mocca souffle Rothschild souffle Suchard Thin pancakes filled with jams and jellies Thin pancakes filled with diced apples and raisins with a hint of Cavados. Thin pancakes in an orange-lemon sauce, flambeed with Grand Marnier, and garnished with vanilla ice cream and whipped cream. Whole apples baked in dough. A light wine cream made by beaten egg whites, Marsala wine, and sugar over simmering water until foamy; also known by its Italian name, zabaglione. A yeast dough cake ring soaked in rum syrup and filled with fruit compote. Lemon souffle Mocha souffle Souffle with fruit Chocolate souffle

Restaurant Service Term

AC A choix A discretion a la broche a la carte a la minute A la place de al dente Ale a part A.P. Nr. A point Assiette assorti(e)s Bien cuit blanchieren bleu Bon Bouchon bouquet brandy brigade Abbreviation for Appellation controlee; AC wines are French wines with controlled, guaranteed origins. A choice among offerings for example, of fruit, cheese, or hors d'oeuvre. As much as one wants, for example, at a buffet Roasted on a skewer An offering from the menu Quick prepared to order; used mainly to describe meat dishes that are sauteed, such as sirloin steak. Instead of Italian, Literally to the tooth refers to pasta, risotto, and vegetables that are cooked slightly underdone, so that there are resistance when they are chewed. (English) Strong, light English beer Serve separately (German) Abbreviation for amtliche Prufungsnummer, the official control number for quality German wines. medium-done, describing the degree of cooking for red meat. plate Assorment, for example, of fruits, cheeses, or hors d'oeuvre. Well-done, describingg the degree of cooking for red meat To blanch Very rare, describing the degree of cooking for red meat. German receipt or kitchen voucher, from the cash regester or written by hand, to receive food and beverage. Bottle cork or cap A distinctive and characteristic fragnance, for example of a wine English, A spirits distilled from wine English, A team, for example, the service brigade (all service personnel)

brochette brunch Brut caquelon carafe Carre carte des mets carte des vins carte du jour chambrieren chateaubriand Chef de rang choix chop cloche cocotte commis complet compote contre-filet cote de boeuf cotelette courvert

Skewer English, a combination of breakfast and lunch dishes, generally serve in the late morning, in place of the two smaller meal. Very dry, describing the taste of sparkling wines (almost no sugar added) Heatproof earthenware container used for the preparations of service fondue A glass pitcher for the service of open wine; also, a crystal flask for the decanting of old red wine that contains sediment. The loin or rack of lamb, veal or pork Menu Wine list Menu of the day To bring cool beverage (for example, heavy red wine and age spirits) slowly and carefully to room temperature (68 F) A double cut from the first part of beef fillet, always prepared for two to five persons, it is carved tableside; it is usually grilled and serve with bearnaise sauce. The supervosor of a service station (captain) Choice, for example, choix de fromages is a selection of cheese A small cut of meat, for example, lamb or pork, often including part of a rib A cover for a service platter or plate A round or oval casserole made of heatproof porcelain, copper or silver A young trained service staff member Complete; usage: menu complet: the complete menu: coffee with bread, butter, and jam serve as a small breakfast Stew or preserve fruit Beef loin roasted in one piece Rib steak Cutlet Place setting

cremier cuisine cuisse cuvee Darne dash debarasser dejeuner dekantiener demi-sec depot diner DOC domaine Dorin doux emince entrecote entrecote double entree entrements escalope frapper fritieren

Pitcher for coffee cream or milk Kitchen, cookery Leg shank The refinement of sparkling wines: wines of different vintage years are blended to achieve consistent quality. A thick slice, or steak, of fish, for example, darne de salmon is a salmon steak A unit of measure equal to two or three drops, used mainly in bar recipes To clear Lunch To decant, that is, to transfer an old wine from its bottle to a carafe to remove sediments Semi-dry, describing the taste of a sparkling wines Sediment in red wine Dinner Italian, abbreviation for denominazione d'origine controllate; DOC wines are Italian and Spanish wines of a controlled origin Vineyard site Appellation from white wine from Vaud, Switzerland, made from Chasselas grapes Sweet decribing the taste of sparkling wines Meat cut into small strips Sirlion steak A double sirlion steak, for two people, which is sliced table side First course; in the U.S. The main course Dessert Cutlet, a thin slice of veal or pork To cool warm beverages in an ice bucket To deep-fry

galadiner garcon gastronomie gigot d'agneu glasieren gratinieren gueridon hors d'oeuvre jus legumier macedoine magnum marinieren mazerieren MC menage molton nappe napperon panche piccolo plat de jour plateu pochieren

Festive banquet Waiter German, a food ervice establishment, also fine cuisine Leg of lamb To glaze To gratine, that is, to brown the top of a dish in the oven Small side table where food is dish out in the restaurant Appetizer The juices from meat, especially roast Vegetable bowl A colorful mixture of small cut vegetables or fruits English, a large wine bottle, holding approximately fifty-two ounces To marinate, that is, to steep or soak in liquid, for example, in a wine or an oil spice mixture, to seasons and tenderize To macerate, that is, to steep fruit in spirits, to soften and flavored them Abbreviation for Mise en bouteille au Chatteau, meanimg chateaubottled or bottled at the vineyard The collective name for condiments, seasonings and spices brought to the table A silence cloth, that is, a soft covering placed on the table under the tablecloth Tablecloth A small tablecloth, or overlay, that is placed over tablecloth or side table to protect the large tablecloth and often to enhance the dcor Mixed or multicolored, describing fruits, salad, or ice cream A quarter bottle of sparkling wine Dish of the day service tray To poach

poelieren poissoniere premier rechaud saignant saladier sauciere sautieren service comprins service station soigne

To pot-roast or cook gently in the oven in a casserole A special container for poaching fish The first course of the menu Something nthet keep the food and plate warm, such as alcohol burner Rare, describing the degree of cooking a red meat salad bowl sauce boat To saute, to pan-fry indicated the tip is included in the price meal A specified group of guest tables, supervised by a chef de rang Painstaking, careful; used by wait people on kitchen orders to indicate the preparations must be perfect, for example, when the guest is very difficult or demanding The courses that follow in a menu An additional order of food, for example, an addition to a set menu Swiss, a top quality Dorin wine Slice A rolling showcase; a service cart on wheels German, serving utensils-a large fork and spoon for the service spoons Zest, that is, the very thin outer peel of a citrus fruit

suite, la supplement Terravin tranche voiture Vorlegebesteck zeste