Sunday, December 20, 2009

Culinary Terminology - T

Table d'hôte: a complete meal at a fixed price. A sample menu: http://www.perellebay.com/TabledHote.html

Tournant: the swing or relief cook, or the chef who replaces chefs on their station.

Tourner: the art of cutting foods into football-shaped pieces with seven equal sides and blunt ends. Not fun.

Toque: a tall, round, pleated, starched, white hat worn by chefs. http://en.wikipedia.org/wiki/Toque

Tranche: an angled slice of fish. The key word here is "angle".

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