| Tartine |
A slice of bread and butter. |
| Tenderising |
Beating raw meat with a spiked mallet or rolling pin to break down the fibres tenderising it for grilling or frying. |
| Tepid |
About blood heat. |
| Terrine |
China or earthenware dish used for patés. Also used to refer to the food cooked in it. |
| Timbale |
A mixture cooked in a high mould. |
| Tournedos |
A beef fillet cut into a small round. |
| Trivet |
A metal stand on which dishes are stood. |
| Truffle |
Rare black or white fungus of the same family as the mushroom. Due to the cost, truffles are used mainly for garnishing. |
| Trussing |
Tying or skewering into shape before cooking. Associated mainly with poultry and game. |
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