| A | B |
|---|
| aiguillette | long, thin, vertical cuts of meat or poultry |
| angelica | candied stem of the angelica plant |
| aromates | spices herbs and vegtables for added flavor |
| au beurre | cooked in butter |
| au four | baked in an oven |
| ballottine | boned leg of chicken |
| barquette | a small, boat-shaped pastry case |
| blend | to mix a dry ingredient with a cool liquid to make a paste |
| bouillon | vegtable or meat stock |
| brine | salted flavored liqiud used in curing meat |
| broil | nother term for grill |
| clarify | to clear stock of impurities |
| ciseler | to shred finely |
| deguster | to taste food for seasoning |
| escalope | thin slice of meat |
| farce | forcemeats and stuffings |
| gateau | cake |
| mask | to coat with a sauce |
| saute | to shallow fry, tossing as the food cooks |
| season | to add salt and pepper for flavor |
