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Culinary Terms

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HACCP :: HACCP consists in implementing control procedures enabling the identification of hazards, prevention of risks, and definition of preventive measures applicable to guarantee hygiene when producing and distributing collective and commercial food products. The procedure imposes no specific measures implemented to ensure compliance with the sanitary goals set by regulations. Therefore, equipment selection is vital within the framework of the HACCP procedure. The equipment must notably offer sufficient cleaning ability.
To heighten :: To heighten the flavour of a dish with spices or condiments.
Historiated :: Term used when you cut a lemon in "dents de loup".
To peel :: To peel the skin from fruits and vegetables.

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