[Glossary] Tartaruga Rouge Glossary

[aya_magic]

Note: I know some of these might be commonly used/known terms but I’m also not sure if different terms/words are used in some countries so I’ll play it safe for now) (Also I do not speak Italian or French so give me some leeway in terms of accuracy, I can only confirm what my research turned up, please tell me if there needs to be a correction.

Line cook- cooks who are assigned stations (such as preparing meats, veggies, etc)

Lamproie a la Bordelaise – a Bordeaux dish with the main ingredient of Lamprey eel

Confit d’Oie-[Confit] (food that has been immersed in a substance for both flavor and preservation) of goose

Sauce Bordelaise – Classic French sauce named after the Bordeaux region served with meats (usually grilled beef/steak).

Chef de Cuisine- the one(s) referred to as chef in the kitchen. They are the face and vision behind a restaurant, the one that will appear in interviews, etc.

Sous chef- second in line in the kitchen (unless there is a separate executive chef who is then higher). Generally also acts as the expediter – the person who oversees what food goes out and when.

Izakaya- Japanese bar that serves more substantial food alongside alcohol.

Baccalà alla Fiorentina- Salted cod cooked in a Florentine style.

Tsukune yakitori– (yakitori) grilled, skewered chicken. Tsukune yakitori – chicken formed into meatballs and then skewered.

Karaage- Japanese-style fried meat (most often chicken) seasoned with soy sauce, garlic, etc.

Chianti- very well known red wine produced in Tuscany, Italy.

Saint-Emilion and Médoc- both wine producing regions within the Bordeaux region of France.

Maitre d’- responsible for management of all service in the dining portion of the restaurant.

Tartaruga Rosso – red turtle in Italian

Tortue Rouge- red turtle in French.

Pastry chef- in charge of the pastry section/kitchen.

Pâte à choux- a light dough/pastry dough that’s used commonly in a number of desserts. For example” cream puffs, éclairs, beignets.

Waitstaff- general term for waiters/waitresses/busboys etc.

Wish I could…. inside out? – Lady Gaga’s Just Dance lyrics

“To curse”/Tataru vs Ta-ta-ru- tataru can mean “to cast a spell/curse” in Japanese, and with a negative connotation. Ta-ta-ru would be written in katakana instead with an emphasis on long vowels. It would be easy-ish to mix up if one were speaking quickly enough/not paying attention.

Don’t stop… no-oh-oh-oh- Ke$ha’s Tik Tok lyrics

Scampi- the culinary name for a certain species of lobsters. True scampi are Norway Lobsters

Bordeaux Cherry Coupe over Sorbet- Cherries cooked with sugar, cinnamon, and Bordeaux wine in a saucepan served chilled. In this case served with sorbet (orz I should’ve checked the proper name for with/over sorbet).

Tiramisu- a sweet and very popular Italian cake

Savoiardi- Lady Fingers (biscuits/cookies used in tiramisu).

Madre- Italian term for “mother/mum”.

Chateau Lafite Rothschild (2007)- A wine estate that produces some of the most expensive wine. This particular wine was a 2007 vintage, that would have cost around/at least $500/43,959 yen a bottle.

Tesoro (mio) – Treasure (my treasure). An affectionate term in Italy meant to me something along the lines of “my sweetheart/darling”.

Reposted: I posted this again because there were some html issues that were cropping up in the post but weren't showing up in the actual html editor.