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My New French Vocabulary

So.  Three weeks of culinary arts school done.  My French vocabulary is way expanding.  In addition to the names of the many, many French chefs who contributed to modern food services...there are many, many French terms in regards to knife skills. I've practiced these particular skills...and many, many more...(pictures courtesy of Google Images...mostly Wikipedia)

Chiffonade: French for 'to turn into rag-like strips'

A batonnet cut (on left): French for 'little stick'.  That's a small dice on the right.

Tourneed potatoes and mushrooms: French for 'to turn'

The beginning of a tomato concasse: French for 'to crush or grind'



Es tres bien! 

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