I know. Abbreviations and acronyms are a bane of the erudite, but expedience rules. At L’Academie de Cuisine, students in the professional
course are told at the outset that, “chefs do not read recipes, they write
them.” So for six months, five days a week, I had to type up the day’s work — notes plus 3 to 5 recipes. The abbreviations list has since evolved into a style sheet for the 560 plus recipes in my Chef’s Compendium, a work in progress.
ABBREVIATIONS
a la minute…on order, at time of serving, at the last minute
AP…………….all-purpose (flour)
BG…………….bouquet garni (a sachet of pepper corn, bay
leaf, parsley stem and thyme)
BTB.. ………..bring to boil
C ……………..cup
DG …………..demi-glace
EVOO……….extra-virgin olive oil
F ………………degrees Fahrenheit
FP……………. food processor
IACP…………International Association of Culinary Professionals
ID……………..inside diameter
KA……………Kitchen Aid (electric mixer)
KAB………….Kitchen Aid bowl
OD……………outside diameter
OO……………on order
PP……………..parchment paper
RW……………red wine
RWV…………red wine vinegar
SB…………….stick blender
seriatim……..in series or one at a time
SOS…………..serve(d) on the side
S/P……………salt and pepper
SP…………….sheet pan (“half sheet pan” 18 x 13 x 1-inch)
SSB………….stainless steel bowl
t ……………….teaspoon
T……………….tablespoon
TLW………….the little woman
TT …………….to taste
WW …………white wine
WWV ………white wine vinegar
