| A | B |
|---|
| au bleu | a method of preparing fish in water containing acid such as vinegar or lemon juice |
| baste | to moisten food as it cooks, by spooning over pan juices |
| caramelise | to heat sugar until it turns to caramel |
| clarify | to clear stock of impurities |
| deglaze | to add liquid to the cooking pan to remove sediment after cooking |
| dariole | small, individual, castle-shaped mounds |
| flambe | to ignite with spirits - especially brandy |
| mask | to coat with a sauce |
| marinate | to steep foods in a pickling liquid |
| napper | to coat lightly with sauce |
| pananda | very thick sauce used for binding |
| petit fours | assorted sweet items served at end of meal |
| puree | a smooth thick pulp made by blending |
| reduce | to simmer stocks and sauces to their required consistency |
| ragout | a stew or casserole |
| saute | to shallow-fry, tossing food as it cooks |
| sweat | to cook without colouring |
| refresh | to placeblanched food under cold running water |
| truss | to tie poultry before cooking so it retains shape |
| season | to add salt and pepper for flavour |
