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1. Working in the food industry, this title is given to a person who has an occupation that involves the preparation of foods.

chefs pan,

chefs knife, knives, cutlery,

A type of knife commonly used to prepare ingredients for Asian food dishes. This knife, which is also known as an Asian cook's or chef's knife, is very similar to a traditional chef's knife with a wide blade that has a long straight edge curving up slightly at the end.

Attributed to Italian food chefs, this food item is made as boneless breast of turkey basted with a variety of succulent seasonings and spices.

A term used to describe an intermediate stage in the preparation of a sourdough starter in which additional flour and water are added to a small piece of dough, known as a chef, which has fermented for at least two days.

Preserved lemons are used by many chefs today because of their distinct flavor and smooth texture. The lemons are preserved in a mixture of salt and lemon juice for approximately 25 to 30 days.

A French term used to refer to the pastry chef, pastry cook or person working with confections, such as cake and pastry decorators.

A type of cooking fat that is often sought by chefs desiring to add a rich flavor to a variety of foods.

1. The French word for "blue ribbon". It is generally used to describe any first rate chef or cook. 2.

Scoops, available in mechanical and non-mechanical types, that are used for measuring, portioning, and forming.

A rich tasting small, stuffed pie that became popular for miners to take into the mines as a convenient and nourishing lunch meal.

A sauce that generally serves as a base for other sauces to flavor meats and vegetables. It is made from a brown meat stock and thickened with cornstarch or roux (flour cooked with butter).

Small in size, this type of heat sensing utensil is used to measure the temperature of individual cuts of meats or smaller cuts that can be checked using smaller sensors.

A variety of different seafoods and vegetables cooked in a milk base to create a rich and hearty soup.

A common Jewish dish, from France, which is made with kosher meats. Translated, the term refers to a dish garnished (garni) with sauerkraut (choucroutte).

A small lightweight knife, which usually has a blade that is 4 to 7 inches long and is used for miscellaneous light cutting.

Very similar to a combination of a turnover and a strudel, this food item is a delicious French pastry containing a sweet filling.

Cookware consists of different types of pots and pans that are used for specific purposes. Some of the pieces of cookware can be substituted for a type you may not have and still accomplish the type of cooking you need to perform.

A French term commonly used by fine restaurants or fine diners in France to describe little bites or very small servings of food that complement a main dish.