| A | B |
|---|
| Bechamel | a sauce made by thickening milk with a roux |
| Beurre Manie | A mixture of equal parts raw butter flour mixed into a smooth past |
| Chasseur | Hunter style, usually items served with a brown sauce containing mushrooms, tomato,white wine |
| Drop Batter | Batter that is too thick to pour, but will drop from a spoon in lumps |
| Expressoo, Espresso | Strong dark coffee,very fine brewed under steam pressure |
| Fondant | smooth creamy white icing or candy consisting of very finely crystallized sugar syrup |
| Glace de Viende | Meat glaze, a redcuction of brown stock |
| Hygroscopic | Readily absorbing moisture |
| Microwave | Radiation generated in special ovens , used to cook or heat foods |
| Milli- | Prefix in metric meaning one thousandth |
| Pathogen | Bacteria that causes disease |
| Patissier | Pastry cook |
| Chef | person in charge of the kitchen or a part of the kitchen |
| Roe | Fish eggs |
| Roesti Potatoes | Boiled potatoes, grated formed into small cakes, pan-fried till crisp |
| Shirred Egg | Egg baked in a shallow, buttered dish |
| Short | High fat content,makes produce crumbly and tender |
| Truit au Bleu | Poached trout, turns blue when cooked in court bouillon |
| Vitamin | compounds present in foods in very small quanitties and are nnecessary for regulating body functions |
| Volatile | Evaporating quickly when heated |
