Glossary T

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Terrine is a French forcemeat loaf that is served at room temperature.

Tapenade refers to olive paste or puree of crushed anchovies, black olives, capers, garlic, olive oil and herbs used to garnish other dishes or for canapés.

Terroir Is a French term which means "terrain", that is an expression covering the land and all it produces, so this might indicate the crops produced in a particular region, together with the herbs growing there in abundance; the woodland with its provision for hunting, which might include game birds, wild boar, deer and rabbits and so on.

Tourer is a French term which means "to turn".

Tournant is a French term which means a cook who replaces other station cooks; relief cook, swing cook or roundsman - a kitchen staff member who works as needed throughout the kitchen.

Tourner is a French term which means to give certain vegetables a regular long shape using a knife; and tp mix ingredients together by mixing in a circular motion

Tourner is pronounced "tour-nay"

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Glossary T

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Terroir

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