| A | B |
|---|
| Aspic Jelly | clear jellied stock for coating food items. The flavour can be improved with Port, Madeira & Sauterne. |
| Back fat | from the pork. Often used in terrine making |
| Ballotine | boned leg of birds, chicken or other often stuffed with farce |
| Buffet | display of food items, hot or cold |
| Buffet turkey | used in buffet because it is easy to carve and present well |
| Chaud-froid | used to coat different food items. Can be white, brown or pink |
| Chanelling | small hand tool used in decorating |
| Cheminiser | coating a mould with aspic |
| Eclairs | can be used as buffet item and is made with choux pastry |
| Farce | forcemeat, used in galantine, ballotine |
| Frenching | removing connective tissues and meat from bones |
| Galantine | boned poultry or other stuffed meat stuffed and poached in stock |
| Garde-Manger | larder section, also the name of the person working in this section |
| gelatine | made from bones as a setting agent |
| Mandoline | tool to slice evenly |
| Mask | to cover an item with sauce |
| Perishables | refers to food items easily spoiled. Keep at 1-3° C |
| Non perishables | opposite of perishables. Keep between 15 and 18° C |
| Truffle | black or white mushroom. Extremely expensive so use cautiously |
