| A | B |
|---|
| Brunoise | finely diced vegetables that are cooked in butter and used to flavor soups and sauces. |
| Béchamel | This is roux whisked with milk or other dairy to make a white sauce |
| Velouté | a light roux whisked with chicken, turkey, fish or any other clear stock |
| Espagnole | Sauce espagnole is a basic brown sauce |
| Hollandaise | an emulsion of egg yolk and liquid butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper. |
| Battonnet | measures approximately 1/4 inch x 1/4 inch x 2-2.5 inches |
| Julienne | measures approximately 1/8 inch × 1/8 inch × 1-2 inches |
| Rondelle | ut to desired thickness, 1/8-½ inch |
| Tourné | 2 inches (5 cm) long with seven faces |
| Fermière | cut lengthwise and then sliced to desired thickness, 1/8-½ inch |
| Lozenge | diamond shape, ½ inch x ½ inch x 1/8 inch |
| Paysanne | ½ inch x ½ inch x 1/8 inch |
