A phrase used in the restaurant industry to refer to the kitchen, dishwashing, and preparation areas as well as its employees.

The French term for a technique of making puff pastry dough by continually folding and rolling out the dough to make hundreds of dough layers that rise when baked.

A cooking term referring to the heart, liver, gizzard, and neckbone of poultry.

An Italian term used to describe baked or roasted foods.

The Italian word for “mushrooms”.

A person who enjoys good food, but, also knows how to choose and appreciate it. As a long standing listing of this hierarchy states, “At the bottom you have the goinfre (greedygut), next is the goulu [..]

To decoratively cut fruits or vegetables in a zig zag pattern around the circumference.

A kitchen utensil consisting of a series of wires around a handle used to whip or mix ingredients.

An indicator of confectioners' sugar relating to the number of times it has been ground. The higher the number of X's the finer the grind.

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