1.)
Broth- A flavorful liquid obtained from the long simmering of meats and/or vegetables.
2.) Chiffonade- To finely slice or shred leafy
vegetables or herbs.
3.) Dice- To cut into cubes with six equal-sixed sides.
4.) Entremetier- The vegetable cook who is in charge of preparing vegetables, soups, starches and eggs.
5.) Garde-manger- The pantry chef that is in charge of cold food production, including salads, salad dressings, cold appetizers and buffet items.
