Hos alle slagtere og I alle Køkkener, tales der et køkkensprog hvor mange af ordene stammer fra det franske og i mindre grad fra det italienske sprog. Det er vigtigt at I lærer disse ord udenad, så I ved hvad der tales om når der er travlt i køkkenet.
Jeg har skrevet alle 45 ord på Fransk og Italiensk – så nu er det jeres opgave, at finde ud af at oversætte ordene til dansk
– God fornøjelse –
Legumes =___________________________________________
Tomat concasse =______________________________________
Haricots vertes =_____________________________________
Pomme de terre =______________________________________
à Part = _____________________________________________
Bain-marie = __________________________________________
Blanchere = ___________________________________________
Brunoise = ____________________________________________
Carte du jour = ________________________________________
Étamine = _____________________________________________
A la carte = ____________________________________________
Bechamel = ____________________________________________
Potage = ______________________________________________
Al dente = _____________________________________________
Braisere = _____________________________________________
Consommé = __________________________________________
Colorere = _____________________________________________
Au four = ______________________________________________
Fume = _______________________________________________
Glace = _______________________________________________
pochere = _____________________________________________
Gourmet = ____________________________________________
Allumettes =___________________________________________
Escalope = ____________________________________________
Maskere =______________________________________________
Nappere =______________________________________________
Sautere = ______________________________________________
Montere =______________________________________________
Meunière =_____________________________________________
Tournere =_____________________________________________
Canapées = ____________________________________________
Tranchere =____________________________________________
Petit four = ____________________________________________
Chef de cuisine =________________________________________
Fond =_______________________________________________
Porc =________________________________________________
Veau =________________________________________________
Agneau =______________________________________________
Volaille =______________________________________________
bleu =________________________________________________
Saignant =_____________________________________________
cuit a point =___________________________________________
Bien cuit =_____________________________________________
