| A | B |
|---|
| Batonnet | cut into sticks 1/4x1/4x3 |
| Batter | seliliquid mixture containing flour |
| Caritenoids | Yellow/orange pigments in veg. and fruit |
| Carry-Over Cooking | the rise in temperature in roast meat after removing it from the oven |
| Drawn | With entrails removed |
| Geiorges A. Escoffier | chef of the early |
| Flow of Food | The path that food travels in a service operation |
| Gelatinization | process by which starch granules absorb water and swell in size |
| London Broil | Flank steak or other cut of beef broiled rare and cut into thin slices |
| Meter | Basic unit of length in the metric system |
| Pasturized | heat treated to kill bacteria that might cause disease or spoilage |
| Ricotta | Italian cheese similar to cottage cheese. |
| Risotto | Moist Italian dish of rice cooked in butter and stock |
| Scampi | Shellfish similar to large shrimp |
| Sear | To brown the surface of a food quuickly at high temperatures |
| Trichinosis | a food-borne disease caused by a parasite, undercooked pork |
| Vin Blanc | White Wine |
| Vin Rouge | Red Wine |
| Whitewash | a thin mixture of flour and cold water |
| Winterized Oil | vegetable oik that stays clear and liquid when refrigerated. |
