| A | B |
|---|
| braise | To cook slowly in a cover container with a little moisture |
| deglaze | To add a liquid to the cooking pan to remove the sediment after cooking |
| napper | To coat lightly with sauce |
| duxelle | Mixture of finely chopped shallots, onions and mushrooms stewed in butter untill all the moisture has evaporated |
| frappe | Chilled |
| aromates | Spices, herbs and vegtables added for flavour |
| mille-feuille | Puff-pastery slice with cream filling |
| paner | To coat with eggs and breadcrumbs |
| quark | Bland, soft , smooth cheese |
| zest | The rind of citrus fruit |
| reduce | To simmer stocks and sauces to there required consistency |
| sweat | To cook without colouring |
| al dente | To point to which pasta should be cooked - firm not soft when bitten |
| blind | A method of baking a pastery case lined with greaseproof paper and filled with dried beans or rice |
| chiffonnade | Shredded lettuce or spinach |
| aspic | A clear savory jelly made from stock used for glasing a decorating |
| au gratin | Sprinkled with breadcrumbs, butter and sometimes cheese and browned in the oven or under the grill |
| aiguillette | Long thin, vertical cuts of meat or poultry |
| au bleu | A method of preparing fresh fish in water containing an acid such as vinegar or lemon juice |
| au beurre | Cooked in butter |
