| A | B |
|---|
| Roast | to cook foods by surrounding them with hotk, dry air |
| Semolina | a hard high-protein flour often used for macaroni products |
| Set Meal Service | Service of a meal at which all thecustomers eat at one time |
| Tripe | The muscular stomach lining of beef or other meat animals |
| Vinaigrette | Dressing or sauce made of oil, vinager, and flavoring ingredients |
| Bavarian Cream | Dessert made of custard sauce, and whipped cteam |
| Bearnaise ( bare nez) | Sauce made of butter and egg yolks, flavored with vinegar, shallots,tarragon and peppercorns |
| Celsius Scale | Metric system of temperature |
| Centi- | Prefix in the metric system meaning one hundreth |
| Dressed | poultry, killed , bled, and plucked: Fish scaled, head, tail and fins removed |
| Espagnole | A sauce made of brown stock and flavoring ingredients and thicken with brown roux |
| Foie Gras ( fwah grah) | Liver from fattened geese or duck |
| Genoise (zhen wahz) | French sponge cake |
| Hongroise( ong grwahz) | Hungariean style |
| Jus Lie | Thickened juices from a roast |
| Lyonnaise(lee oh nez) | Containing or garnished with onions |
| ( A la) Meuniere | Fish prepared , in flour, sauteing, served with brown butter, lemon juice and parsley |
| Pastry Cream | A thick custard sauce containing eggs and starch |
| Pate a Choux( pot a shoo) | A soft dough used for making eclairs and cream puffs, eclaire paste |
| Rissole ( riss oh lay) | Browned , often to potatoes cut small, par boiled, browned in hot fat. |
