| A | B |
|---|
| almond essence | essential oil obtained from pressed bitter almond |
| aspic | a clear jelly made from stock used for glazing and decorating |
| au bleu | a method of preparing fresh fish in wated containing an acid such as vinegar or lemon juice |
| ballottine | boned leg of chicken |
| baste | to moisten food as it cooks by spooning over the hot fat and pan juices |
| barquette | a small boat shaped pastry case |
| farce | forcemeats and stuffing |
| chantilly | whipped and sweetened cream |
| broil | another term for grill |
| clarify | to clear stock of impurities |
| ciseler | to shreat finely |
| estouffade | basic brown stock |
| navarin | a brown muttin stew |
| paner | to coat with eggs and bread crums |
| quark | bland soft smooth cheese |
| mask | to coat with a sauce |
| jus | unthickened gravey or natural juices |
| frappe | chilled |
| fromage frais | soft fresh cheese |
| gateau | cake |
