The vegetable cut selected for a particular dish must complement the dish it is being used for. For example, a robust casserole would require larger pieces than a light consommé. Many other loose descriptions exist i.e. strips, bite-sized pieces, chunks.
Here are the traditional cuts and whilst these definitions may vary slightly, these are the accepted generalizations.

1. Jullienne  5-7cm x W 0.1mm x H 0.1mm
2. Vinchy   2 mm thick slices
3. Paysanne 1cm x W 1cm x H 0.2mm
4. rough julienne  5-7cm x W 0.2mm x H 0.2mm
5. baton  5cm x W 0.5mm x H 0.5mm
6. bouqet garni between brunoise – jardinaire ( no need to be specific )
7. Brunoise  5mm x W 5mm x H 5mm
8. Jardinaire  0.5mm x W 0.5mm x H 0.2mm
9. Macedoine  1Cm x W 1Cm x H 1Cm
10. Ciffonade sliced 0.1-0.2 mm thick
11. Printaniere shape
12. Demidoff 0.2 cm thick
13. Mirepoix  2mm x W 2mm x H 2mm
14. Bouqet matignon


About 3" or 4" long featuring a triangular shaped blade, this is the most popular knife in the kitchen. Use it to peel and slice fruits and vegetables and prepare garnishes. 

For chopping, slicing and dicing meats, vegetables and a lot more. This is generally the most frequently used knife in the kitchen next to the paring knife. Available with a 6", 8" or 10" blade. Preferred length is dependent on the user's comfort . 

A general purpose knife for all sorts of jobs. The 5" to 7" blade is perfect for cutting, peeling, chopping, carving and slicing juicy or soft vegetables, fruits and baked goods. 

Designed with a serrated edge that's excellent for cutting soft breads and larger delicate pastries. Typically has an 8" to 10" blade. 

Blade is very thin, slightly curved and especially flexible. Usually 5" to 6" long. Designed to easily bend in order to separate meat from the bone, whether cooked or raw. 

More flexible than a boning knife. Ideal for filleting tender fish and removing skin from meats, fruits and vegetables. 

Efficiently cuts through cooked meats such as medium-sized roasts and fowl and can be used also to cut large vegetables and fruits. This blade is generally about 8" to 10" long and fairly narrow. 

For larger roasts and turkeys. More flexible than a carving knife which enables the blade to cut fine, thin slices of meat. Also excellent for pastries, cakes, etc. 

Japanese (Santoku) Chef 
An Oriental style all purpose chef's knife for slicing and chopping. Similar to the traditional chef's knife except it has a wider blade. 

Sometimes used as a utility knife but ideal for everyone's use at the table with steaks, chicken or game. 

Very heavy so it's highly effective for chopping through joints and bones. Some experienced chefs prefer a cleaver to a chef's knife. However, we do not recommend it unless you are extremely proficient at using knives. 

Sharpening (Honing) Steel 
Helps to maintain the original edge of your knives to ensure they last longer but does not actually sharpen your knives. When knives get dull, use an oilstone or ceramic sharpening device.

How to Get a Job with a Cruise Line

  1.  What types of jobs are there? Cruise ships are floating resorts, a complete city at sea. Whether you've just returned from a cruise or you've seen Love Boat or Titanic, you know what a cruise vacation is about: fun, entertainment, service and worldwide travel. Working with a cruise company gives you the best of both worlds - Travel, Adventure, Romance and a Steady Paycheck. Did you know there are more than 300 types of jobs aboard ship plus dozens of opportunities at cruise company headquarters around the world? Imagine yourself traveling to places you've always dreamed of - and getting paid for it. Which of these jobs would be best for you.

   2. Who are cruise lines hiring? Students, Career-changers, Retirees- "people-people' who enjoy working with others. Cruise lines are always hiring people with experience in: hospitality, tourism, entertainment, restaurants and bars, teaching, childcare, sales, customer relations, gaming, marketing, fitness, health and beauty, medicine and healthcare, administration, banking, accounting and financial management. Did we mention entertainment? That's the name of the game aboard cruise ships -and your #1 priority as a cruise line employee is to provide a safe, fun and memorable vacation experience. Cruise lines hire dependable, competent people with outgoing, positive attitudes.

   3.  How do I get hired? The A-B-C's of getting hired:
     Get to know the players and you'll find the cruise lines most likely to hire you. Who are the most successful cruise lines? Who is adding new ships? Apply there first. Familiarize yourself with your prospective employer's "product. Where do their ships travel? For what programs and facilities are they best known? Most importantly - what kind of people will you find aboard their ships? The passengers are your ultimate employer, the customers you'll serve, protect and entertain. know the Players: Royal Caribbean International, Princess and Carnival are known as the 'Big Three', with the largest fleets in the industry, these employers should be at the top of your list. There are also unique job opportunities with smaller, specialty cruise lines like Delta Queen Steamboat Co., and Special Expeditions.
The type of programs and facilities offered by each cruise line offers define who gets hired. Companies with state-of-the-art spas, salons and fitness centers hire more stylists, aromatherapists, massage therapists and fitness instructors. Entertainment jobs vary from line to line. Crystal Cruises and Seabourn may hire lecturers, pianists, classical quartets and duos; while NCL's popular sports and theme cruises create openings for theme entertainers, lecturers and celebrities. Comedians, production dancers and Rock N Roll or Jazz bands are most likely to be hired by lines such as Carnival, Princess, Royal Caribbean International, Celebrity, and Holland America Line.

A.      cruise line's 'primary market' or type of guest also determines job opportunities: Disney Cruise Line and Carnival Cruise Lines boast of the biggest year-round youth counselor staffs in the industry. Gentlemen Hosts will find openings with lines that cater more to the mature traveler.
B.      Choose several jobs which interest you and compare your qualifications to the required duties and responsibilities. You many find your previous work or education can easily translate into a job that offers worldwide travel. You'll also learn what skills or certifications you need to add to your resume to get aboard. Hot Tip: Practice public speaking whenever possible, study a foreign language or get your CPR or Lifesaving Certification.
C.      Sell yourself!. Make it easy for the personnel director to see how you're qualified for a specific job. Get to know yourself - what you have to offer - Target your resume and cover letter towards one specific job - and show how your work experience, talents, skills and education directly relate to the new opportunity. Don't just list what you've accomplished - show how you can contribute to the passenger's cruise experience. Include on your resume: previous work experience, duties, responsibilities, awards, promotions and salary history. Include educational achievements, degrees and certifications, hobbies, awards and membership in organizations. Hot Tip: Apply early and often - but don't pester personnel by phone - send follow up letters and resume updates.

   4.   Are there short-term, holiday and summer jobs?Yes, the cruise industry hires year-round and seasonally. Most employees work for a period of six to nine months with one to two months off. Many departments add staff for holiday cruises, and peak sailings through winter and spring. Doctors and Nurses can find year round employment or assignments as brief as two to three months. Peak hiring times for youth counselors? Holidays and summer - perfect for students or teachers who love to travel. Hot Tip: (from a leading executive of Carnival Cruise Lines) List your specific dates of availability (ex. from May 15 to Sept. 1 ) so personnel knows how to schedule you. Tami teaches Kindergarten in Indianapolis during the school year. She travels as a youth counselor over her Christmas, spring & summer break. Karina saves her tips and salary from eight months work as a massage therapist - then backpacks across Europe for two months. David, a retired widower, now dances his way around the world as a gentleman host.                      
   5. How's the Pay? Cruise ship pay compares to good jobs shore - Plus you save a lot of money because most expenses are left behind. On board ship your room and meals are included. No more rent, grocery, electric, or gas bills! You can bank your salary and tips, or blow it all in ports of call. You'll want to negotiate your pay based on your own salary history and demand for the job. Sample current pay ranges: Casino Manager: $2,000-3,000 per month revenue sharing. Gift Shop Retail Sales: $1,000-1,500 per month (commission included.) Hairstylist/Beautician: $1,000-1,300 per month (tips included) Shore Excursion Manager: $1,800 - $3,000 per month plus commission.

Job Descriptions of Waiter

Waiter Job Description

Check patrons' identification in order to ensure that they meet minimum age requirements for consumption of alcoholic beverages.

Collect payments from customers.

Write patrons' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff.

Take orders from patrons for food or beverages.

Check with customers to ensure that they are enjoying their meals and take action to correct any problems.

Serve food and/or beverages to patrons; prepare and serve specialty dishes at tables as required.

Prepare checks that itemize and total meal costs and sales taxes.

Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning.

Present menus to patrons and answer questions about menu items, making recommendations upon request.

Inform customers of daily specials.

Clean tables and/or counters after patrons have finished dining.

Prepare hot, cold, and mixed drinks for patrons, and chill bottles of wine.

Explain how various menu items are prepared, describing ingredients and cooking methods.

Prepare tables for meals, including setting up items such as linens, silverware, and glassware.

Perform food preparation duties such as preparing salads, appetizers, and cold dishes, portioning desserts, and brewing coffee.

Stock service areas with supplies such as coffee, food, tableware, and linens.

Garnish and decorate dishes in preparation for serving.

Fill salt, pepper, sugar, cream, condiment, and napkin containers.

Escort customers to their tables.

Describe and recommend wines to customers.

Bring wine selections to tables with appropriate glasses, and pour the wines for customers.

Wine label reading


1. Wine maker or winery: The company or firm that made the wine or, in some cases, the wine's                                                           trademark name.

2. Appellation: The country or region where the grapes for this wine were grown. This may be as broad as                           "California" or as narrow as a specific vineyard like "Trittenheimer Altärchen." Note,                                      however, that the California wine pictured here lists a more narrow appellation ("El                                        Dorado County") and takes advantage of the option to denote its specific vineyard source                           ("Wylie-Fenaughty") as well. The German wine also mentions its region ("Mosel-Saar-                                 Ruwer"). In most countries, wine-growing regions ("appellations") are defined by law, and                             wines made in these regions will carry legal language on the label such as "Appellation                                   Controlée" in France or "Denominazione della Origine Contrallata (DOC)" in Italy. Most                               regulations allow up to 15 percent of the wine to be made from grapes grown outside the                               area.

3. Vintage: This is the year in which the grapes were harvested, not the year in which the wine was bottled,                    which for some wines may be years later. Note that some countries add the local word for                            "vintage" to the label: "Cosecha" in Spain, "Vendemmia" in Italian. (Most national wine laws                           require that at least 85 percent of the wine be harvested in the year of vintage; up to 15 percent                     may be blended in from other years.)

4. Variety: The specific kind of grapes from which the wine was made. Not all wines disclose varietal                             content. Most French and Italian wines do not do so, for example, because the wine laws                             require the wines of each region be made from traditional varieties: Cabernet Sauvignon,                               Merlot, Cabernet Franc, Petite Verdot and Malbec in Bordeaux, for example; Sangiovese and                     others in the case of Chianti, and the indigenous grapes Obidiah and Merwah in the offbeat                           Lebanese white wine from Chateau Musar pictured under "Other." Most countries allow the                         use of some non-varietal grapes in the blend. In most states of the U.S., for example, only 75                         percent of the wine's content must be of the named varietal. In Europe and Australia, the rule is                     usually 85 percent.
5. Ripeness: In a tradition known primarily in Germany and, in somewhat different form, Austria, some                             wines use special terminology to reflect the ripeness of the grapes and the quality of the                                 finished wine. The German wine pictured, for instance, is a "Kabinett," the lowest ripeness l                           evel in "Qualitätswein mit Prädikat," the highest quality level. For more information on the                               German system, read John Trombley's excellent article, Knowing the German Quality System                      for Wines. Some German wine labels will also show "Trocken" ("Dry") or "Halbtrocken" ("Half                      Dry") to denote wines vinified to less natural sweetness.

6. Estate bottling and winery information: If the wine is "estate bottled" (made from grapes grown and                         harvested in the winery's own vineyards), this will be disclosed with language on the label such                       as the French "Mise en bouteille(s) au Chateau;" the German "Gutsabfüllung"; or the English                     "estate bottled" or "grown, produced and bottled."

7. Other required information: This may vary widely depending on national regulations. German wines,                        for example, carry an "Amptliche Prüfungs Nummer (AP Number)," the serial number it                                received during official testing (barely visible on the right in the pictured label). French wines                          may carry their ranking from traditional classifications (such as "Grand Cru" or "Premier Cru" on                   qualifying Burgundies). The back labels of wines sold in the U.S. are typically decked out with                     required consumer warnings such as the notorious "Surgeon General's Warning" and notices that                   the wines contain sulfites. Wine labels also carry small print disclosing the wine's approximate                         alcoholic content and the size of the bottle, as highlighted on several of the labels photos.                               Imported wines in the U.S. normally bear the name and other information about the company                         that imported the wine.

8. Optional information: Additional information that may range from winemaker's notes or detailed                               analytical and tasting information to advertising hype are often featured on labels, especially the                     back label. Not to mention the ubiquitous UPC bar code!


Acadian      : Loisana style (with rich and creamy cottage cheese)/ creole

Aioli           : Garlic Mayonnaise.

A La Genovese : Italian pasta sauce made from onions, carrots, tomatoes,                            dried mushroom, celery, veal, stock and white wine.

A la King     : An American dish of diced food usually chicken or turkey in                            cream sauce with pimientos, mushroom, green peppers and                            sometimes sherry.

A la Vichy    : Carrot cooked in vichy water ( mineral water from town of vichy                       France

Alfalfa Sprouts : Small and fine alfalfa seeds.

Alfredo         : White cream sauce, consist of white wine, heavy cream,                                parmesan cheese, salt, pepper and nutmeg.

Alspice cream : Cream mixed with Jamaican pepper (pimiento family)

Americaine   : French dish prepared with a spicy sauce of tomatoes, olive oil,                       onion, brandy and wine.

Anchovy       : Pickled or salted herring family found in Mediterranean sea

Anglaise       : French style, poached or boiled vegetable serve plain or with                          chopped parsley & butter or coated in bread crumb and pan                            fried.

Antipasto     : Italian dish for appetizer.

Arborio         : Short grain rice with a hard core white color and mild flavor.

Asiago          : A Hard northern Italian grana cheese made from Cow's milk.

Aspic            : A clear savory jelly made from clarified meat, fish or vegetable                      stock and gelatin (savory means aromatic herb used in cooking,                      gelatin means substance made by boiling animal bones)

Artichoke    : the large of flower head of plant

Arugula        : a Salad herb with peppery, piquant flavor  ( piquant means                           having a pleasant spicy taste)

Auberigine   : French or Norwegian for eggplant.

Au Jus         : Served with their natural juice.

Baba ghannoush : Middle eastern dish of pureed eggplant, olive oil and garlic,                           served as dip or spread.

Baden Baden : Name of the forest in Germany

Balsamic Redc : Balsamic vinegar reduced to syrup style consistence

Balsamic Vinegar: Red wine vinegar originating in Modena (Italian province)                               with the characteristic of sweet and sour flavor

Balti                : Indian curry.


Baquette          : French Bread

Barley              : Seed of cereal/grain, white soaked and cooked grain which                            small outer husk has been removed, (husks means outer                              covering of certain seeds and fruits

Barramundi : Family of seabass, white fish with mild falvor.

Basmati rice : Aromatic long grain rice grown in Himalaya foothills, has creamy                     yellow color and sweet.

Beef Wellington

Beef Wellington : Beef coated with foie grass or duxelles (mushroom) and                                shallots finished with egg yolk and butter.

Bernaise Sauce : Reduced of vinegar, wine, tarragon, peppercorn and shallots                           finished with egg yolk and butter.

Berny Potatoes : Mashed potatoes into shaped ball and coated with almond

Berrichonne :  a small round potato boiled in bouillon.

Beurre blanc : White wine butter sauce

Bisque    : French for cream soup or thick soup

Bigarade sauce : orange sauce made with beef stock, duck dripping  orange                             and lemon juice.

Black forest ham : German smoked boneless ham with blackened skin

Blanc : White wine

Bluenose : White sea fish from south pacific, grouper family

Bockwurst : German sausage

Bok coy : Cjinese white cabbage

Bologna : Large highly seasoned sausage made from pork, beef and veal,                     named for bologna, italy

Bonito : Variety of tuna found in western pacific ocean, strong falvor.

Bordelaise sauce : french sauce made from demiglaze, red wine, herbs and                               shallot

Borscht : Polish/Russian soup made with fresh beets, shredded cabbage,                      garnished with sour cream

Boulangere Potato : Sliced potato mixed and cooked with bouillon and cheese,                              put in gratin (no cream)

Bouquetiere  : French for carefully cut and arrange

Bourbon : American straight whiskey

Bourbon St Gumbo : Rich American chicken soup with chicken, bacon, tomato,                               diced vegetables, okra

Braised ; Method of cooking, use small amount of liquid over low heat,                        combination of simmering and steaming.


Bratwurst : german sausage made from pork and beef, seasoned with ginger

Bresaola: Italian ai dried and salted beef fillet that aged for two months

Brie : A soft creamy french cheese made from cow's milk

Brioche : french soft roll from yeast dough enriched with butter and eggs

Brisket of beef : Foreshank of beef (breast part)

Brochette ; french for skewer

Bruschetta : An Italian appetizer of sliced toasted bread, with garlic and olive                   oil and topped with sauteed mushroom, tomato and fontina.

Brunoise : Cut into small diced

Brussel sprouts : Member of cabbage family

Buffalo chicken : Deep fried chicken with spicy red sauce

Burgoo : A thick stew from US south

Burgundy : Wine  from this region of france (wine producing region)

Cabernet beure sauce: butter sauce with cabernet sauvignon wine ( red wine)

Cacciatore : Cooked with tomatoes, onions, mushroom and herbs

Cafe de paris sauce : sauce consist of red wine , rosemary, thyme, marjoram,                               basil, oregano and whipped butter.

Cajun cooking : combination of france and south american cuisine containing                         spices, onion, green pepper, celery, seasoning and dark roux

Calabaza : Large peaer shaped squash ( spanish pumpkin)

calamata olive : Large blue-black olive, usually packed in olive oil or vinegar                          (greek olive)

Canneloni : Large hollow tubes of pasta, boiled, stuffed, and baked served                      with sauce and grated cheese

Candied chestnut : Chestnut that is crystallized in sugar

Capellini : Italian for fine hair shaped spaghetti/pasta

Capers: The unopend floers bud, salted in white vinegar

Caponata: A sicilian dish of cooked eggplant, onions, tomatoes, anchovies,                    olive & Pinenuts


Capsicum : chili family/hot pepper

Carbonara : Sauce containing of eggs, cream, parmesan and bacon bits

Cardinal sauce : french sauce made of bechamel ( white cream sauce from                              milk seasoning) flavored with fish stock and truffle essence,                          finished with lobster butter.

Carpaccio : Italian dish of thin sliced raw marinated beef and seared on all                     side with oil and lemon

Carre Potato: Square potato (sauteed fried potatoes cubes with pepper and                        onion)

carrot a la Vichy : carrot cooked in vichy water (mineral water from town of                               vichy)

Casalingo Salami

casalingo Salami : Italian sausage made from beef and pork

Casserole : Baked dish bound with sauce topped with bread crumb and cheese

Cassis : Black currant liqueure

Cassoulet : french Stew of lamb, roast duck, sausage and bacon

Catfish : fresh water fish from US, sweet and mild flavor

Cavatappi : Long crinkle-edge shells of italian pasta (crinkle=fold)

caviar : Roe from species of sturgeon fish (from russia/iran ocean)/sevruga

Celeriac : Celery root

Celeriac salad : Jullienne of raw celeriac mixed with mayonnaise, sour cream,                          honey, sugar, salt and pepper and lea perrin sauce.

Cheviche : latin America dish of raw fish marinated in citrus juice, onions,                      tomatoes, chillies and flavored with cilantro.


Chanterrelles : European trumpet shaped wild mushroom

Char-Grilled : Charcoal ( grill utensil with the use of wood) Grilled

Charlotte : Round dish with cream, cheese sauce and pasta inside

Charmoula : a thick, spicy ragout of onions, raisins, carrots, celery, vinegar,                       shallot and bay leaf.

Charmola Vinegar : Diced tomatoes, onion, chili flakes, lemon juice, cumins                                seeds, garlic, coriander, tomato juice, salt and pepper.

Chasseur : Brown sauce flavored with shallots, white wine and garnished with                 mushroom

Chateaubriand : Very tender of fillet of beef tenderloin and flavorful

Chateau potatoes : Sauteed potatoes in butter until browned

Chateau Vegetables : Vegetable cooked with wine


Chayote : Squash like, pear shaped fruit from central america used as                            vegetable

Cheddar : Firm English cheese made from whole cow's milk

Chervil : Herb of parsley family from russia with dark green curly leaves

Choron sauce : French compound sauce made from tomato puree with bernaise
                      sauce (french sauce made from reduction of vinegar, wine,                             tarragon, peppercorns, shallots and finished with egg yolk &                         butter

Chicken Kiev : A dish consisting of boneless chicken breast wrapped around a                        piece of herb butter, breaded and deep fried


Chicory : Endive family with slightly bitter flavor

Chimichanga : A deep fried burrito filled with savory mixture, etc.

Chipotle : Dried smoked jalapeno, medium sized chili, slightly sweet smokey                  flavored

Chorizo Sausage : a spanish sausage made from smoked pork

Chowder : Thick soup, containing milk(potato) and thickened with roux.

Chow mein : Chinese for fried noodle


Chutney : from hindi, its condiments made from fruit, sugar, vinegar and                        spices

Cilantro : dark green lacy leaves of cilantro plan (herbs), Spanish for fresh                     coriander, with tangy fresh flavor.

Cioppino : italian-America stew made with tomatoes and variety of                                seafood/seafood soup with variety of fish and shell fish in tomato                  bouillon.

Cobb Salad : A salad of choped chicken, tomatoes, avocado, bacon, hard                           boiled eggs, scallion, cheddar and lettuce with vinegrette                             dressing, garnished with blue cheese.

Cod : a Large family of salt water fish with mild delicate falvor.

Cognac Cocktail sauce : Sauce based on mayonnaise with ketchup. lea and                                       perrin and brandy.

Coho Salmon

Coho salmon : Metallic blue skin salmon, with black spotting, mild flavored.

Cointreau : a Clear colorless orange flavor.


Conch : Shellfish (scallops)

Conchiglie : Italian Ridged shaped and smooth pasta

Condiment : Relish, pickle or seasoning

Confit : cooked and preservedin itr's own fat.

Consomme: french for soup, used to described a clear, thin flavorful broth.


Coppa Ham : Italian Ham/Italian sausage made from porloin, marinated in                          garlic and red wine.

Coq au Vin : A French dish of chicken, mushroom, onion, & bacon or salt pork                     cooked in red wine.

Coq St. Jaques : A French Dish of scallop in creamy wine sauce (mornay),                              topped with bread crumbs and cheese or browned, usually                            served in scallop shell

Coriander : Seeds of cilantro plants, used as spice

Corn Beef : Salted and spices beef brisket

Corn dog : Frankfurter/ssausage dipped in cornmeal butter and fried or                          baked/usually served on a stick.

Corn Duxelles : Corn mixed with chopped mushrooms, onions, and shallots,                           sauteed in butter.

Cornichons : french for tiny pickled gherkin cucumber

Cordon bleu : Meat Filled with ham and cheese.


Coulis : A sauce made from puree of vegetable or fruit.

Court Boullion : Water simmerde with vegetables, seasoning and wine or                                vinegar used for simmering or poaching fish.

Cous-cous : A kind of pasta from north africa, semolina dough dampered and                    coated with finer wheat flour.

Crab Cake : Mixture of crab meat, vegetables, salt and pepper and tabasco,                      formed to a patty.

Cranberry relish : Smooth or chunky cranberry.

Creme brulee: A rich custard top with caramelized sugar.

Creme de cacao : Cocoa bean and vanilla bean flavored liqueur.

Creme de Cassis : A reddish-purple liqueur made from black currant (dried                                 grapes)

Creme de Menthe : Mint Flavor liqueur.

Creme fraiche : Fresh cream/tangy flavor sour cream, but thinner and richer.

Creole style : With rich and creamy cottage style cheese made in lousiana.


Crostini : Toasted slice of french bread with garlic herbs.

Croquette Potato : Pureed potatoes mixed with thick sauce, formed into small                            shapes, breaded and deep fried.

Croutons : Small piece of bread/dough used for garnish

Cumberland : An English sweet & sour sauce made from port wine, lemon,                          orange juice and red currant jelly.

Cumin : A spice that is dried fruit(seed) of plant in parsley family

Currant compote : Dried grapes seedless.

Custard : Milk and egg mixture cooked gently on the stoves/in the oven.

Cutlet : Breaded and fried

Dahl : Lentils cooked in bouillon, seasoned with salt and pepper, coriander,              ground cumin.

Daikon : Asian radish or winter radish

Douphinoise : Potato cut into thin, roun slices and place in a gratin dish with                       egg, milk and cream with grated cheese.

Demiglaze : brown sauce reduce by half, nearly to glaze with the veal stock

Ala Dente ; Cooked only until firm and crunchy (not soft/overdone)

Diane Sauce : Sauce made with brown sauce, white wine, heavy cream,                               onions, brandy and mushroom.

Dill : A member of parsley family with anise flavor

Dim sum : Cantonese for snacks such as steamed or fried dumpling  shrimps                  balls, spring rolls, steamed buns, and Chinese pastries

Dollops of : Amount contained on teaspoon or tablespoon

Dos frijoles : Mexican spanish for two beans.

Dos frijoles soup ; Black and brown bean soup

Double baked potato

Double Baked Potato : Baked potato cut in half, filled with mashed potatoes                                   and baked.

Dover sole : A flat fish from Dover(English channel) with white flesh.

Drambuie : Scottish amber colored liqueur made from fine old highland malt                      scotch whiskey, heater honey and herbs

Drawn butter : melted butter.

Duchesse Potato : A puree cooked potatoes, butter and egg yolk.

Dungenese Crab : variety of crab found in the pacific ocean, white flesh                                     with delicate sweet flavor.

Dusted : Little bit of...

Duxelles : Finely chopped mushrooms and shallots slowly cooked in butter

Duxxeles : A french stuffing mixture.

Emincee : French for chopped into small pieces.

Empanada : Deep fried turn over usually filled with meat, vegetable and sweet                   filling.

Enoki mushroom

Enoki : Mushroom Native to Japan, Long stem tiny white crunchy texture mild.

Escargot : French dish of snails, cooked in butter.

Escarole : An endive with less bitter flavor and less curly leaves.

Estragon : French for Tarragon.

Ex Vir Olive Oil : The finest and fruitiest, the first cold pressing oil.

Fagioli : Italian for beans, usually white kidney beans


Falafel : Middle eastern salad of toasted in pita bread with yogurt sauce or                 tahini

Fassoulia green bean : A variety of haricort beans grown                                                               in Mediterranean region

Fattoush : A middle eastern salad of toasted pita, cucumber, tomatoes, onion,                and herbs dressed with olive oil and jalapenos.

Fava : Large flat kidney shaped beans for Mediterranean and middle eastern             cuisine 

Fennel : Short, hair-like vegetable with anise flavor

Feta Cheese : A soft Greek cheese made from sheep or goat.

Fettucini Alfredo : Used to describe thin flat ribbons of pasta mixed with rich                             sauce of butter, cream, Parmesan and sprinkled with black                             pepper.

Fettucini pasta : Long medium wide egg noodles.

Fillet Mignon : Center of tenderloin, very tender and flavorful

Florets : Small flower.


Foccacia : Italian flat bread leavened with yeast and flavored with olive oil                    and herbs

Fontina cheese : Semi hard Italian cheese.

Foyot Sauce : Bearnaise sauce mixed with demiglaze for darker color.

Fra Diablo : Italian for pepper/piquant or spicy dish.

Francese : An Italian dish, dipped in egg and flour and sautted in butter and                  white wine.

Frankfurter : A german sausage from which hotdog descended.

French baquette : French bread

Frijoles : Mexican spanish for beans.

Frisee : Kind of endive, with yellow-green curly leaves.

Frizzy : Deep fried food til its crispy and curled (spiral shape)

Fruits De Mer : Combinations of fish and shellfish.

Funghi : Italian for mushroom.


Fusilli: Long spiral shape pasta

fusilli bucati : Long spiral pasta tube.

Fusion : Combination of cooking style/mixture of substance.


Galette : Round cake made from potatoes, also known as buckwheat wheat.

Game Hen : Young or immature cornish chicken, only 4-6 weeks old, little fat                    and fine flavor.

Garbanzo Beans : Mediterranean beans for chick pea.

Garlic Crostini : Italian for little toasted bread, brushed with garlic and olive                          oil.

Garni : Garnished with vegetables and potato.

Gateau : French for cake.

Gaspacho : Cold Spanish tomato soup with cucumber, sweet peppers, onion,                    olive and vinegar .

Gemeli : Italian for twins (two short of spaghetti twisted together like rope)

Genovese : An Italian pasta sauce made from onions, carrots, tomatoes, dried                 mushroom, celery, and veal then simmered in stock and white wine

Giardinera Vegetable : mixed sliced vegetables.

Giblet Gravy : Gravy from internal organ of poultry(heart,Liver,Gizzard and                           neck)


Gnocchi : Potato dumpling (made from dough of potatoes, flour, semolina,                    flour, cornmeal, rice flour, boiled or baked)