Noun
chinois (plural chinoises)
(cooking) A fine-meshed conical strainer.
A chinois (pronounced “sheen-WAH,” French for masculine form) looks like a china cap, but strains through mesh. Source: Internet
Actually, according to SAUCES by James Peterson (THE authority on sauces), china cap is another name for the chinois. Source: Internet
Fanny Loviot departed from Le Havre in 1852, as an emigrant to San Francisco and points further west, and recounted her adventures in Les pirates chinois (A Lady's Captivity among Chinese Pirates in the Chinese Seas, 1858). Source: Internet
It should then be reduced until the sauce is quite thick, passed through a chinois strainer into a bain-marie and have added two tablespoons of cream. Source: Internet
Other languages In Francophone regions (such as France and Quebec ), Chinatown is often referred to as le quartier chinois (the Chinese Quarter; plural: les quartiers chinois). Source: Internet
Strain broth through a fine-mesh strainer or chinois into a clean pot. Source: Internet