Culinary Terminology - T

Table d'hôte: a complete meal at a fixed price. A sample menu:

Tournant: the swing or relief cook, or the chef who replaces chefs on their station.

Tourner: the art of cutting foods into football-shaped pieces with seven equal sides and blunt ends. Not fun.

Toque: a tall, round, pleated, starched, white hat worn by chefs.

Tranche: an angled slice of fish. The key word here is "angle".