| A | B |
|---|
| Blends | Combinations of ground herbs and spices. |
| Bouillon | Clear broth made from stock. |
| Bouquet garni | Placement of whole spices and herbs in a cheesecloth bag before adding them to food. |
| Casserole | Combination of foods baked in a single dish. |
| Consomme | Clear, rich-flavored soup made from stock. |
| Gourmet | A person who enjoys being able to distinguish the complex combinations of flavors that makes up foods. |
| Herb | A leaf of a plant usually grown. |
| Permanent emulsion | Type of emulsion that will not separate. |
| Salad | A combination of raw and/or cooked ingredients, usually served cold with a dressing. |
| Salad base | The foundation upon which you place the main ingredients. |
| Salad body | The main part of the salad. |
| Salad dressing | A sauce served on or with a salad. |
| Fruit salad | Served as an accompaniment or a dessert. |
| Salad garnish | Used to add eye appeal. |
| Gelatin salad | Salad whose ingredients are suspended in a flavored liquid thickened with gelatin. |
| Pasta salad | A combination of cooked pasta, vegetables, and a dressing which may also include meat, poultry, seafood, or cheese. |
| Clarify | To make a liquid clear by removing solid particles. |
| Protein salad | Many times served as a main dish with protein foods cut up into small pieces or cut into strips or slices. |
| Vegetable salad | Served as accompaniments or appetizers which are meant to stimulate the appetite so they are small and light. |
| Spice | A dried root, stem, or seed of a plant grown mainly in the tropics and used to season food. |
| Stock Soup | Soup made with a rich-flavored liquid in which meat, poultry, or fish; vegetables; and seasonings have been cooked. |
| Temporary Emulsion | Type of emulsion that forms when two mixtures are agitated but breaks when the agitation stops. |
