| A | B |
|---|
| salad | Comination of raw and/or cooked ingredients, usually served cold with a dressing. |
| temporary emulsion | Type of emulsion that forms when two mixtures are agitated but breaks when the agitations stops. |
| permanent emulsion | Type of emulsion that will not separate upon standing; type of emulsion that is formed when an emulsifying agent is added to an oil and liquid mixture. |
| casserole | Combination of foods baked in a single dish. |
| stock soup | Soup made with a rich-flavored liquid in which meat, poultry, or fish; vegetables; and seasonings have been cooked. |
| bouillon | Clear broth made from strained, clarified stock. |
| consomme | Clear, rich-flavored soup made from strained and clarified stock. |
| herb | A leaf of a plant usually grown in a temperate climate and used to season food. |
| spice | A dried root, stem, or seed, of a plant grown mainly in the tropics and used to season food. |
| blend | Combination of spices and herbs. |
| bouquet garni | Small group of herbs tied together in a cheesecloth bag and added to a food during cooking for flavor. Parsley, thyme, and bay leaf are usually used. |
| gourmet | A person who enjoys being able to distinguish the complex combination of flavors that make up foods. |
