| A | B |
|---|
| Blanc Mange | Pudding thickened cornstarch,almond flav. |
| Blanquette | white stew |
| China Cap | cone shap strainer |
| Cholesterol | fatty substance found in foods |
| Chop | cut into irregularly shaped pieces |
| Duxelle | coarse paste or hash, mushrooms and shallots |
| French Dressing | Salad dressing made of oil,vin.and seasonings |
| Goulash | Hungarian stew,flavored with paprika |
| Moist-Heat Cooking Methods | foods heated by water or liquid or steam. |
| Mullusk | clams/oysters/ |
| Pilaf | rice cooked in fat then simmered |
| Poach | cooked gently in 160-170 liquid |
| Roux | equal parts flour and fat |
| Royal Icing | Confectioners/ sugar , egg whites , used for decorating |
| Russet | potato used for baqking and deep-frying |
| Rye Blend | mixture of rye and hard wheat flour |
| Sirniki | Russian pan fried cheesecake |
| Slurry | mixture starch, cold liquid, used for thickening |
| Small Sauce | using a leading sauce items are added to it |
| Tunneling | in a muffin, HOLES, caused by overmixing |
