Search results

1. STEAK

   A portion size (or larger) cut of meat, poultry or fish made by cutting across the grain of a muscle...

   Anonymous (not verified) - 17 September, 2012

2. BRUNOISE

   A dise cut of 1/8-in/3-mm cubes. For brunoise cut, items are first cut in julienne, and then cut cro...

   Anonymous (not verified) - 17 September, 2012

3. FOOD MILL

   A strainer with a cnank-operated curved blade, used to puree soft foods while straining them.

   Anonymous (not verified) - 17 September, 2012

4. NAPPE

   To coat with sauce. Also, thickened. Also, the consistency of a sauce that will coat the back of a s...

   Anonymous (not verified) - 17 September, 2012

5. NAPOLEON

   A pastry traditionally made of layered puff pastry rectangles filled with pastry cream and glazed wi...

   Anonymous (not verified) - 17 September, 2012

6. SODIUM

   An alkaline metal element necessary in small quantities for human nutrition. One of the components o...

   Anonymous (not verified) - 17 September, 2012

7. GNOCCHI

   An Italian dumpling made from potatoes, semolina flour, or puff pastry. These dumplings can be squar...

   Anonymous (not verified) - 17 September, 2012

8. NOISETTE

   Hazelnut or huzelnut colored. Also, a small portion of meat cut from the rib. Pommes noisette are to...

   Anonymous (not verified) - 17 September, 2012

9. DIGESTIF

   A spirit usually consumed after dining as an aid to digestion. Examples include brandy or cognac.

   Anonymous (not verified) - 17 September, 2012

10. DAKOS

    Traditional Cretan dish. Made with a round barley rusk - lightly dampened - topped with grated tomat...

    Anonymous (not verified) - 17 September, 2012

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