13.KITCHEN(COMMIS CHEF-2)219-246

219STANDARDSANDPROCEDURESDEPARTMENT:FOODPREPARATIONJOBCATEGORY:COMMISHEAD:G.M.APPROVAL:DATE:TASK:KITCHENTERMSANDMEANINGSSTANDARD:ALLCHEFSWILLUNDERSTANDTHEBASICKITCHENTERMSANDMEANTNGS.PROCEDURE:TechnicalKitchenTermsAbattisPoultrygibletsAiguillettesFinesslicesofmeatAnnouncerToannounce:callanorderAppareilToreadymixAromateSpecialflavouringagents(spices)ArroserTobastearoastAspicGelatinbasefordesserts,orhorsd’oeuvre,orsaladsAssaisonnerToseasonfoodBain-marieWaterbath:extendedtomeanspecialsaucepansforsaucepansorcreamsBarderBarding:coveringpoultryorgamewithbaconslicesbeforeroastingBaronAsingleroastconsistingofthelegsandhalf-saddleoflambBarquesttesBoatsBeurrerTobutterBeurremanieButterwithflour,kneadedBiscotteCrisptoast,zwiebackBlanchToblanchBlinisRussianbuckwheat–flourgriddlecakesspreadwithcaviarBordureRingofaspic/jelly,hotriceBouquetGarniAsmallbunchofvegetablesandherbsBraiserTobraise,stewBriderTotruss:tyinguppoultry,meat,orgamepriortocooking220BrunoiseDicedvegetablesCanapesSmallpiecesoftoastspreadwithdifferentmeatorfishpastesCannel’eFluted,grooved:e.g.aflutedicingtubeCaramelBurnedsugar.CaramelizingmeanspouringoverwithliquidsugarCarcasseSkeletonofpoultryCassoletteFrench-stylesmallporcelainbowlCassonadePowderedsugarChapelureDriedbreadcrumbsChaud-froiderCoatingcoldfishormeatwithagelatinsauceChemiserCoatingtheinsideofamoldwithaspicjellyoranicedessertwithicecream.ChiffonadeFinelyshreddedleavesChinoisChinacap,conicalstrainerCiselerMakingsmallcutsorincisions;especiallyonthebackoffishtofastenitscookingClarifierToclarifyaliquid:consomme,butterCocotteRoundorovalshapeddishinwhichcertainfoodsarecooked&servedCollerTostick;tobecomefirmwiththeadditionofflourandgelatinColorerTocolor,tint,ormixinacolorConcasserTochopcoarselywithaknife;tocrushinamortarConveniencefoodPartiallyorcompletelyprocessedrawfoodCorserTomakealiquidstrongerbyboilingitdownquicklyCoulisLobsterorrocklobstereggsCourt-bouillonStockforpoachingfish,sweet-breadCroustadinePuffpastrybakedintovariousshapesCroquantCrisp,crusty,crunchyCroustadeDishpreparedwithpastryorpuffpastry,butterCroutonsDicedorsmallslicesofbreadfriedinbutterDariolesConical-shapedmoldDarneCentersectionoflargefish(salmon,sturgeonetc)Dauphine-masseMixtureofpotatoandchouxpastryforfryingDecanterTodecant;transferaliquidfromonebottletoanothertoseparatethesedimentfromtheliquidDecorerTodecorateacake,aham,orandaspicDecortiquerRemovetherindorshellofalobsterDeglacerDissolveordilutetheconcentratedjuicesinthepaninwhichmeat,poultry,fish,orgamehasbeenroastedorbraised221DegorgerCleanpartsoffishsuchasthebrain,roeetc.,infreshrunningwaterDegraisserToremoveexcessfatfromboilingstock,ortocutthefatfrompiecesofmeatDemoulerToremovefromamoldDeplumerTopluckafowlDesosserRemovethemeatfromtheboneDessecherTodryoutDresserTodress;todishupfoodDuchesseAtermgiventovariouspreparations,especiallyamethodofpreparingpotatoesEgoutterTodrain,todripEmincerTocutintosmallpiecesEntréeThefirstcourse(French)EntremetsDessertsEscalopethinlycutslicesofmeatorfishEscaloperTocutintouniformslicesEspagnoleBasicbrownsauce(nowout-of–date)EtuverTocookfoodinacoveredpanwithoutaddingliquidEtamineSievestrainer,orclothFaisandeThetermforhighorgamytaste,whenreferringtogameFarcieStuffingtostuffmeat,poultryandvegetablesFarinerTofilletFlambeTosinge,toholdovertheflame,topassthroughtheflame,toblazeFlanquerTogarnishFleuronsCutsofpuffpastryFoncerTolineapanormoldwithvegetablesorwithdoughFondStockforsoupsorsaucesFouetterTobeatwithawirewhip;tostirFrapperToplacefoodordrinksinamixtureofsaltandiceFrireTofryFrivolitesHorsd’oeuvre,consistingoflittletarts,boatsandcreamsFrotterTorub,rubout,rubinFruitsdemerAllkindsofseafood,crustaceans,andmollusksFumerTosmokeFumetRichliquidpreparedbycookingfoodsinstockorwineGalantineBonedpoultryorgamecookedinagelatinestockandpressedintoamouldGalettesAbroadthincake.Therearemanytypes,suchasgalettesofpotatoes,seabiscuits,orgalettedesRois(Twelfth-nightcake)222GarbirTogarnish;topresentadishinanappealingwayGarnitureThevegetablesandstarchservedwithmeat,fish,orpoultry;thesolidfoodsinsoupsorsauces;garnishesGenoiseItalianspongecakeGlacerTocoatcakeswithasugarglaze;tofreezealiquiduntilitturnstoice;tosteamvegetablesuntilthecookedjuiceglazesthevegetable;toglazeroastedmeatswiththereducedmeatstockGlacedeviandeThickenedstockfrombones,meat,essenceorextractGouterTotasteGratinerToprepareacrustonthetopofthefoodGrilGrillGrillerTogrill;tobroilGrenadinThickvealcutletscriss-crossedwithstripsofbaconandglazedGrossepieceThemaincourseofamenuHateletWoodenormetalskewersusedforgrillingHorsd’oeuvreHotorcolddishatthebeginningofamealInfusionTosteepherbs,tea,coffeeorotheringredientsinboilingliquiduntiltheliquidabsorbsthearomaandflavorJulienneMeatorvegetablescutintolongthinpiecesJusNaturaljuiceofroastedmeatConvectomatConvectomat,convectionovenLiaisonTothickenaliquid,sauce,orbrothLierThickeningagentforsoupsandsaucesMacedoineAmixtureofvegetablesorfruitMacererTocure:toinfusemeatwithspicesbysoakingitoveralongperiodinwine,vinegar,oil,orlemonjuiceMarinerTomarinate;toplaceinamarinadeMarinadeTheli