i. ABOYEUR: Person who calls out the orders in a kitchen. He reads the order received from the restaurant and dictates to the kitchen staff for preparation of food ordered.
ii. CUISINE: It is culinary term used internationally to qualify kitchen or cooking area of a standard
iii. DARNE: A slice of fish cut with the bone (for round fish) e.g. salmon.
iv. CUIT: Generally it means “cooked”. It is used to denote cooking of steak to a certain degree for example cuit a point which means medium cooked.
Bleu means very underdone. Saiqnant means very rear (that is bloody). Bien cuit means well cooked or cooked thoroughly
v. CIBCASSER: This can be applied to cutting of vegetable roughly chopped e.g. tomatoes, parsley, etc.
vi. DEGRAISER: This is a technical term used in removing excess fat during cooking food or to skim fat of liquid.
vii. ENTREMETS: It can be used in two ways
i. when it is used in MENU; it means SWEET course
ii. When it is used to qualify VEGETABLES (entrements de legumes)
viii. ESTOUFFADE: This term can be used in two ways;
i. Food slowly stewed
ii. Basic brown stock
ix. GLACER: It can be used in two ways;
i. to freeze
ii. to pass rapidly under the gill i.e. to glaze under salamander
x. JUS: This can be used in two ways; I
i. Juice in beef
ii. Fruit juice
xi. MANDOLIN: It is classified as small utensils (Equipment). To prevent the blades being rusted, it should be cleaned in hot detergent water, dried and greased slightly.
xii. PUREE: This means a smooth pulp obtained by passing certain foods through a sieve or a blender (liquidizer). It is mostly applied to certain types of vegetable soup
