Franske Fagudtryk

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 =_____________________________________________