| A | B |
|---|
| Clarified Butter | Any unsalted butter that has been heated to remove the milk solids. |
| Cream | The fatty liquid that is contained within milk produced by animals. |
| Homogenization | The process used by food manufacturers and processors to prevent or detain fat, such as the cream in fresh milk, from separating away from the liquid or water contained in a dairy product. |
| Margarine | A vegetable fat that has been processed into a soft, spreadable form with a taste, texture and appearance that is similar to butter. |
| Pasteurization | To kill bacteria by heating milk or other liquids to moderately high temperatures for a short period of time. |
| Baste | To spoon or brush food as it cooks with melted butter or other fat, meat drippings or liquid such as stock. |
| Omelet | A mixture of eggs, seasonings and sometimes water or milk, cooked in butter until firm and filled or topped with various fillings such as cheese, ham, mushrooms, onions, peppers, sausage and herbs. |
| Poach | To cook food gently in liquid just below the boiling point when the liquid's surface is beginning to show some quivering movement. |
| Quiche | It consists of a pastry shell filled with a savory custard made of eggs, cream, seasonings and various other ingredients such as onions, mushrooms, ham, shellfish or herbs. |
| Quick Bread | A type of bread that is takes very little time to make and is most often prepared with a batter instead of a dough. |
| Waffle | A soft, bread-like cake with a surface of uniform indentations similar to a honeycomb. |
| Ramekin | Small, individual sized ovenproof baking dishes made of porcelain, ceramic, pottery, or glass. |
| Shirr | A dish consisting of an egg that is placed in a small buttered dish and broiled until the white is set, but the yolk remains liquid. |
| Souffle | A light and fluffy, sweet or savory baked food, which is prepared by folding stiffly beaten egg whites into a sauce or puree and then baking. |
| Chemical Leaveners | Compounds, produced from chemicals, that are used as leaveners for a wide range of baked goods. Baking soda and baking powder are among the most often used chemical leavenerss. |
| Crepe | A very thin flat cake, similar to a pancake, that is served as a base for a variety of sweet toppings or as a food wrap to be filled with rich and savory ingredients. |
| French Toast | A breakfast dish made by dipping bread into a milk-egg mixture, then frying it until golden brown on both sides. It's |
| Hash | A term applied to food ingredients that are finely chopped for preparation to be served. |
| Hash Browns | Finely chopped, cooked potatoes that are fried (often in bacon fat) until well browned. |
| Home Fries | A food dish made with potatoes that are precooked, cubed and then fried in butter or oil and seasoned with a variety of ingredients such as salt, pepper, onions, and bits of green herbs. |
| Pancakes | A thin batter cake fry, fried in a pan or on a griddle in oil or butter. |
| Canapes | A hors d'oeuvre or appetizer that resembles a small open face sandwich. |
| Hors d'oeurves | Small savory appetizers served before the meal. |
