Glossary (talk like a chef)

The 14 comments already posted on this

• Recipe from this site?
  jh december 25^th 202018:47 14
• I just made a sauerkraut salad cold winter salad and it says to let it rest for four hours before serving. Does that mean leave it out of the refrigerator or should you refrigerate it
  Anonymous december 25^th 202018:07 13
• In french?
  jh october 5^th 201907:48 12
• Is there a phrase to use, in a restaurant when asking for the head to be removed from fish?
  Lynn october 4^th 201922:27 11
• Maybe 'Punwa' is Brunoise? https://en.wikipedia.org/wiki/Brunoise
  Andy F august 2^nd 201617:09 10
• I use "en chemise" also for boiled potatoes, as served with raclette, for example.
  Carlo july 23^th 201613:43 9
• They don't exist in French.
  The second could be "Matignon", it's a mix of vegetables cutted in small dices, and cooked in olive oil.
  jh july 8^th 201308:57 8
• What are words which sound like 'punwa' and 'matignor' in french
  arissafahim july 8^th 201307:29 7
• It is actually spelt mise-en-place, it is defined as before you start cooking, you have time to prepare e.g. Put apron on, wash hands, get equipment, weigh ingredients out and chop up vegetables or meat etc. These are just a few examples :)
  Anonymous june 19^th 201321:43 6
• What about misanplas ?
  jon january 22^th 201310:23 5
• I think it's a "grille" (a grid), but I'm not sure to have completely understand the question, sorry broken English...
  jh november 30^th 201215:40 4
• What is the term chefs use for a tray that is specifically used for gathering ingredients?
  Anonymous november 30^th 201200:03 3
• It's "rondelles de carottes"
  jh november 3^rd 201010:11 2
• What is the french word for carrots cut into circles?
  copper penny carrots november 3^rd 201009:50 1