| A | B |
|---|
| aromates | spices, herbs and vegetables added for flavour |
| braise | to cook slowly in a covered container with a little moisture |
| beard | to remove the frill from mussels and oysters. |
| blend | to mix a dry ingredient with a cool liquid to make a paste |
| angelica | candied stem of the angelica plant. |
| baste | to moisten food by as it cooks by spooning over the hot fat and pan juices |
| clarify | to clear stock of impurities |
| ciseler | to shred finely |
| dariole | small, individual, castle-shaped moulds |
| escalope | thin slice of meat |
| espagnole | basic brown sauce |
| bonne femme | homesyle and simple |
| bouillon | vegetable or meat stock |
| aiguillette | long, thin verticle cuts of meat or poultry |
| roux | a mixuture of flour and melted butter cooked together and used together as a thickening |
| score | to make shallow cuts in an item of food such as rind |
| speck | salty -pork fat |
| zest | the rind of citrus friut |
| sweat | to cook without colouring |
| brine | salty, flavoured liquid used for curing meat |
