WebMay 29, 2013 · 1. Little cabbage (French) Petit chou. "Chou" (cabbage) is the French equivalent of "sweetheart". "Chou" conveys the idea of being small and round and is used to describe French puff pastry, often ... WebDefinition. 1 / 141. generic term for chicken egg. Click the card to flip 👆. Flashcards. Learn. Test. Match. Created by. Ikaayy__ Egg Cookery until Meat Cookery <3. Terms in this set …
Culinary Cutting Terms [with Images] What’s for Dinner?
WebApr 9, 2024 · French Homophones: R . r - letter of the French alphabet air - (masculine noun) air; appearance Il a l'air malade - He looks sick une aire - area, zone, eyrie Je … paint with a twist edgewood
French Definition & Meaning Dictionary.com
Epaulette is a type of ornamental shoulder piece or decoration used as insignia of rank by armed forces and other organizations. Flexible metal epaulettes (usually made from brass) are referred to as shoulder scales. In the French and other armies, epaulettes are also worn by all ranks of elite or ceremonial units when on parade. It may bear rank or other insignia, and sho… WebThe blue ribbon is a symbol of high quality. The association comes from The Blue Riband, a prize awarded for the fastest crossing of the Atlantic Ocean by passenger liners and, prior to that from Cordon Bleu, which referred to the blue ribbon worn by the French knightly Order of the Holy Spirit.The spelling blue riband is still encountered in most English … WebOct 8, 2024 · 0. A chiffonade is a method of cutting food into long thin strips, which is used to make salads and garnishes. The macédoine cut is a culinary term for cutting food into long thin strips. It is usually done with a knife, but can also be done with a mandoline. “Julienne” is a word used in French cuisine to describe thin vegetable strips (or ... sugar mountain lodging on the slopes