Tournee

[jthaccp@aol.com]

The term means to shape usually vegetables (i.e. including potatoes).
Most catering students are taught to shape potatoes into barrel shapes for Pommes, Noisette, Fondants... also there's the well known Turned Mushroom - which is often confused with the Groved mushroom - now a somewhat obscure preparation. Turning does not automatically mean barrel shape however when dealing with solid vegetables. Many years ago when i was working at Claridges the Maitre Chef showed me how to turn Sweed sections into Bean shapes.

I ramble on. It means to shape but hopefully find something useful to use up the trimmings - soup...

I much prefer the Book 'Cutting it Fine' - sorry haven't got the author reference top hand. The book you mentioned has a riduculous picture on the cover. Have they got metal apron strings?

Best wishes

Jerry