| A | B |
|---|
| aiguillette | long thin cuts of meat or poultry |
| ballottine | boned leg of chicken |
| ciseler | to shred finely |
| dariole | small, individual castle-shaped moulds |
| espagnole | basic brown sauce |
| fromage frais | soft, fresh cheese |
| gateau | cake |
| jus | unthickened gravy or natural juices |
| knead | to distribute ingredients evenly and 'develop' dough by using the hands to press, fold and stretch |
| liaison | mixture of cream and egg yolks used for thickening and enrichening |
| mille-feuille | puff pastry slice with cream filling |
| napper | to coat lightly with sauce |
| parboil | to partially cook food by boiling |
| quark | bland, soft, smooth cheese |
| rechauffer | to reheat |
| speck | salt-pork fat |
| truss | to tie up poultry before cooking so it retains its shape |
| veloute | basic sauce/creamy soup |
| zest | a rind of a citrus fruit |
| garam masala | a mixture of ground spices |
