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tranche: A slice of, mainly applied to fish
troncon: A slice of flat fish on the bone
V ...
Tranche: slice of bacon or other meat, or of fish or bread.
Tripe: The edible lining of stomach (beef).
tranche: slice
travers de porc: spare ribs
tripes à la mode de Caen: beef tripe, carrots, onions, leeks, spices, cooked w/cider and brandy ...
Chef trancheur (Fr.): chef de partie in a brigade system, head of the partie (station) in the kitchen that cuts and carves meat and fish that is cooked as a whole. He works under the chef saucier.
' trancher, to cut, probably from Lat. truncare, lop, cut off, or from transecare, to cut across), a platter, being a flat piece of wood, in its earliest form square, later circular, on which food was carved or cut up and served.
Tranche A thin rectangular piece of puff pastry. Also to slice or cut foods. A French word meaning 'slice'.
Trancher To carve or slice meat, fish, game, etc.
Tranche French word for slice. Trabalit Coffee flavouring. Tonka bean Northern South America (Guyana, Orinoco region). Main producers today are Venezuela and also Nigeria.
couper à travers, slicing charcuterie or pâtés; couper en tranches, slicing meat)
courge: green squash (e.g., courgette, small zucchini; courgette farcie, stuffed zucchini)
court-bouillon: seasoned broth or stock used for poaching fish ...
 See also: Cooking, Fish, Slice, Blend, Season
  
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