| A | B |
|---|
| fish and chips | Battered, deep-fried fish fillets served in England with a Britich version of French fries. |
| pudding basin | A deep, thick-rimmed bowl used to steam Britich puddings. |
| tea | The evening meal in rural areas or an afternoon snack in cities throught the Britich Isles. |
| clan | A group of families who are related to each other and live in the same area. |
| haggis | Scottish dish made from sheep stomach stuffed w/pudding from oatmeal and sheep organs. |
| colcannon | Irish dish w/mashed potatoes, chopped scallions, shredded cooked cabbage & melted butter. |
| cockles | Type of mussel comon along the coast of Wales. |
| haute cuisine | Style/French cooking characterized: elaborate preps, fancy garnish, & rich sauces. |
| provincial cuisine | Style/French cooking : locally grown foods & simple cooking methods. |
| nouvelle cuisine | Style/French cooking that emphasizes lightness & natural taste in foods. |
| fines herbes | Mixtre of fresh chives, parsley, tarragon, and chervil. |
| hors d'oeuvres | Small dishes designed to stimulate the appetite. |
| croissant | Flaky, buttery yeast roll shaped into a crescent. |
| crepe | Thin, delicate pancake that is usually rolled around a filling. |
| truffles | Rare type of fungi grown underground near oak trees & used in French recipes. |
| escargot | Snail eaten as food. |
| quiche | Custart tart served in many variatons as an appetizer and main dish. |
| braten | German term for roast. |
| kartoffelpuffer | Potato pancakes enjoyed throughout Germany. |
| sauerkraut | Fermented or pickled cabbage. |
| spatzle | Small dumplings made from wheat flour (popular German side dish). |
| strudel | German dessert made with paper-thin layers of pastry filled with fruit. |
| smorrebrod | Danish open-faced sandwiches usually made with thin, sour rye bread spread thickly with butter. |
| lutefisk | Dried cod-soaked in lye solution before cooking (traditional Norwegian fish dish). |
| smorgasbord | Swedish buffet that includes a wide variety of hot and cold dishes. |
| husmankost | Traditional, everyday style of cooking enjoyed in Swedish homes. |
| lingonberry | A tart, red berry used in Swedish desserts. |
| crayfish | Crustacian related to the lobster. |
| sauna | Steam bath in which water is poured on hot stones to creat steam. |
