а ла кард

а ла кард

A reference to a menu of items priced and ordered separately, in contrast to a table d'hôte, at which a menu with limited or no choice is served at a fixed price.

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The term ragout derives from the French word ragoût ( to revive the taste), and the related Italian term means a kind of sauce used to dress pasta. The basic method of preparation ...

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refers to food that is "at/from the oven". Baked pizza, breads and pasta dishes are often part of this genre.

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a food item served before the main courses of a meal.

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this is often a student aiming to gain theoretical and practical training in school and work experience in the kitchen. He or she performs preparatory work and/or cleaning work.

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Butchers meats, poultry, and sometimes fish; may also be in charge of breading meat and fish items.

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Restoranlar; Mutfak; Fine dining

Prepares sauces and warm hors d'oeuvres, completes meat dishes, and in smaller restaurants, may work on fish dishes and prepare sautéed items. This is one of the most respected ...

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