Culinary Terms

Tant pour tant :
Mixture of icing sugar and almond powder with a proportion of 50/50.
Tapas :
Assortment of hors-d'œuvres or snacks served for aperitif, mostly in the evening in popular bars. They are so consistant and abundant that they may replace dinner. These snacks are dressed on small clay dishes that we hand over the counter and in which we help ourselves with our fingers or using toothpicks.
To thicken :
To alter or thicken some preparations by adding jelly or gelatine.
Toast :
Slice of bread made brown and crisp or not.
To toast :
To toast bread (baguette, white bread) below the direct heat of a grill or a salamander.
Topping :
Fruit (apricot or currant) jelly. The topping is used to give a shiny finish to fruit tarts, babas or various desserts.
A Touch :
Very small quantity of condiment.
To trim :
To remove the non-edible or the non-presentable parts of food.
To trim fish :
First stage of fish : to cut out fins. Term also used when you scrub mussels.
To trim (meat, fish, vegetables) :
General term used to cut something.
Trimming :
To cut vegetables into the size wanted for a recipe.
Trimmings :
Waste or parts of food that prevent a suitable presentation.
To truss :
Tie poultry giblets together with a needle and a string so as to even the cooking and give the bird a suitable appearance.
To truss :
To hold the limbs of a poultry (as to ) but without string nor needle.
To turn :
To give certain vegetables a regular and round shape in order to improve their appearance.