begrippen Flashcards by sanne peltenburg

Q

a la carte

A

alle gerechten die op de kaart staan

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Q

amuse

A

klein hapje

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Q

annulè

A

reservering word geannuleerd

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Q

aperetive

A

voor het eten klein bapje

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Q

arrive

A

aankomst

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Q

bon

A

is goed

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Q

boston shaker

A

roest vast staal

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Q

blue

A

hoe je je vlees gebakken wil

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Q

bien-cuit

A

Well done

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Q

cloche

A

deksel waarmee je gerecht bedekt

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Q

commode

A

alles wat op tafel staat, opruim plek

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Q

chamberen

A

kamertemperatuur brengen

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Q

couvert

A

bestek

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Q

depart

A

vertrekken

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Q

depot

A

droesem

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Q

digestiv

A

naast iets neemt

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Q

debrasseren

A

afruimen

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Q

decanteren

A

overgieten fles wijn in een karaf

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Q

fileren

A

zorgen dat vis geen graten meer heeft

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Q

friandises

A

hapje naast koffie

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Q

frapperen

A

kouder maken

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Q

garnering

A

opmaken

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Q

garnituur

A

iets erbij

Q

gueridon

A

bijzet tafeltje

Q

jigger

A

barmaatje

Q

kruimelen

A

kruimels weghalen

Q

l’addition

A

de rekening

Q

legumierè

A

groenteschaal

Q

louche

A

soeplepel

Q

mise en place

A

voorbereiding

Q

mastiek

A

stofzuigen, planten water geven

Q

menage

A

wat al op tafel staat

Q

molton

A

onderlaken

Q

office

A

ruimte tussen keuken en restaurant

Q

passant

A

inlopende mensen die niet hebben gereserveerd

Q

piece

A

hoofdgerecht

Q

placeren

A

mensen naar tafel brengen

Q

poleren

A

schoon service oppoetsen

Q

pressè

A

druk uitvoeren

Q

rechaud

A

apparaat om iets op te warmen

Q

rayon

A

wijk

Q

sauciere

A

sauzen gescheiden

Q

separe

A

apart

Q

side plate

A

klein bordje links met mesje

Q

sommelier

A

goeie kennis van wijn

Q

stewarding

A

regelen van alles

Q

strainer

A

barzeef

Q

supplement

A

iets naast gerecht

Q

plongeur

A

afwasser

Q

terrine

A

soep terrine, ook gerecht zijn

Q

tracheren

A

schuine plakjes snijden

Q

pouvriere

A

fooi

Q

uitserveerbestek

A

lepel vork standaard op tafel

Q

vaste attributen

A

bloemetje, asbak

Q

walk out

A

niet betalende gast