Submit Recipe
Privacy Policy
Submission Rules
Tips and Hints
Herbs and Spices
Cooking Terms
International Links
Message Board





Cooking Terms

  A la Newburg   A seafood cream sauce colored slightly with paprika and flavored with sherry wine    
  A la Provencale With garlic and oil    
  A la broche Food cooked on a skewer    
  A la king Food that is generally served in a white sauce with mushrooms, green peppers, and pimentos    
  A la mode Generally refers to ice cream served on top of pie or cake    
  Aging The term applied to meat being held at a temperature of 34-36 degrees F. for the purpose of making the meat more tender.    
  Al dente Refers to slightly chewy or being tough to the bite    
  Allemande A white sauce with egg yolks added    
  Anchovy A very small fish from the herring family    
  Anisette A cordial flavored with anise seed    
  Antipasto An Italian appetizer    
  Appetizer A small serving of food served before, after, or as the first course of a meal to stimulate the appetite    
  Arrowroot Used as a thickening agent in certain soups and sauces, bringing out a high sheen    
  Aspic A clear jelly typically made of stock and gelatin; Used as a glaze or garnish or to make a mold of meat, fish, or vegetables.    
  Au gratin Foods covered with a sauce, sprinkled with cheese or bread crumbs, or both, and baked to a golden brown    
  Au jus Food served with its natural juice    
  Au lait With milk    
  Avacado A thickened skin, pear-shaped tropical fruit with a green buttery flesh and can also be known as an alligator pear    
  Bake To cook by dry heat, usually in an oven.    
  Barbecue Sauce A highly-seasoned tomato-base sauce    
  Barbecue To cook over the embers or coals of an open fire    
  Barder To cover poultry or game with thin slices of bacon when roasting. Meaning to inject flavor and juice.    
  Baste To ladle drippings over a piece of meat being cooked as a roast to make it juicy and to prevent dryness    
  Batter A mixture of flour, sugar, eggs, milk, etc. which can be poured    
  Bearnaise sauce A Hollandaise sauce with a tarragon vinegar mixture added for use with meat and fish    
  Beat To lift a mixture with a spoon or an electric mixer to inject air and make the mixture smooth and creamy    
  Bechamel A white sauce, usually made with milk and cream    
  Bercy Sauce made of brown sauce, shallots, lemon juice, and white wine usually served with meat or fish    
  Beurre noir French term for browned butter    
  Beurre French term for butter    
  Bigarade A sweet-sour brown sauce, flavored with orange peel and juice and usually served with roast duck    
  Biscuit A small round quickbread, generally made using baking powder    
  Bisque A thick, rich cream soup generally made from shellfish    
  Blacken To coat fish or meat with pepper and/or other spices, then searing the meat in a hot skillet producing meat that is black on the outside but tender on the inside    
  Blanch To scald, make white, to partially cook an item, to place fruits or nuts in boiling water to remove the skins, or to dip vegetables in boiling water in preparation for freezing, canning, or drying    
  Blanc French term for white    
  Blanquette A stew of chicken, veal, or lamb in a white sauce    
  Blend To mix thoroughly two or more ingredients    
  Blinis Russian pancakes, usually served with caviar    
  Blue points Small oysters served raw on the half shell    
  Boeuf French term for beef    
  Boiling point The temperature reached when a mixture maintains a full bubbling motion on its surface    
  Boil To cook in a liquid, generally water, in which large bubbles rise quickly and steadily so that all the liquid is agitated    
  Bordelaise A brown sauce flavored with red wine usually served with beef entrees    
  Borsch A traditional Russian beet soup    
  Bouchee A very small patty, made of pastry and filled with creamed meat or fish    
  Bouillabaisse A fish soup or stew, usually made with 5-6 different fish or shellfish, flavored with white wine and seasoned with saffron    
  Bouillon A liquid similar to a stock, but cleaner and richer in flavor    
  Bouquet-garni A group of herbs tied together as a bouquet or in a cheese cloth bag for the purpose of cooking them with an item to season and makes for easy removal when they are done    
  Bourguignonne Meaning, with Burgundy Wine    
  Braise To cook meat by searing in fat, then simmering in a covered dish in a small amount of liquid or to brown meat or vegetables in hot fat, then to cook slowly in a small amount of liquid    
  Brandy An alcoholic liquor distilled from wine or fruit juices    
  Braten German term for roast    
  Breading To coat an item with a mixture of flour, egg, and bread crumbs    
  Brew To cook in hot liquid until the flavor is extracted    
  Brine A liquid of salt and water or vinegar used in pickling    
  Brioche A roll made of light sweet dough, originated in France    
  Brochette Meat or other foods broiled on a skewer    
  Broche A skewer    
  Broil To cook by exposing the food directly to the heat    
  Broth The liquid that meat, fish, poultry, or vegetables have been simmered in    
  Buffet A table of ready-to-eat hot and/or cold foods, self-service generally with the exception of the hot foods    
  Cacao Cocoa, chocolate    
  Cacciatore An Italian term for sauteed chicken that is baked with a highly seasoned (basil and oregano) tomato sauce, diced mushrooms, and chives; also sometimes referred to as hunter-style    
  Cafe au lait A beverage consisting of equal parts of hot milk and coffee    
  Cafe noir Black coffee    
  Cafe French term for coffee    
  Camembert A soft full-flavored, ripened cheese made in the Camembert, France region and generally served as a dessert    
  Canadian Bacon Trimmed, pressed, smoked loin of pork that may be purchased cooked or uncooked    
  Canape An appetizer, toasted bread, or cracker covered with a tasty paste and garnished    
  Canard French word for Duck    
  Candying To cook certain fruits or vegetables in a heavy sweet syrup    
  Caper European flower bud seasoning or garnish. The buds are pickled in vinegar and packed in small green bottles. Its used generally as a tart condiment in sauces for meats or in veloute sauces for poached fish.    
  Capon A castrated young male chicken    
  Caramelize To heat granulated sugar to a golden brown color for the purpose of flavoring and coloring other food    
  Carte du jour Menu of the day    
  Carte The bill of fare or menu    
  Casserole A one-pot meal baked and served in an earthenware or glass dish    
  Caviar The salted eggs or roe of the sturgeon and other certain fish    
  Cepes A type of mushroom, generally canned in a brine    
  Chablis A white, good-bodied wine, sometimes referred to as white Burgundy    
  Champignon French term for mushroom    
  Chantilly sauce Hollandaise sauce with unsweetened whipped cream folded in    
  Chantilly Indicates the use of whipped cream    
  Chasseur French word meaning hunter style    
  Chateaubriand A thick beef tenderloin steak, weighing approximately one pound and cooked by broiling    
  Chicory A salad green from the endive family    
  Chiffonade Finely shredded or chopped vegetables used in soups or salad dressings    
  Chop To cut into small pieces using a knife or other sharp utensil    
  Choux paste A paste consisting of eggs, water, salt, shortening, and flour for making Eclairs and cream puffs    
  Chutney A spicey relish of fruits and spices generally served with curry dishes    
  Cider The juice from pressed apples used as a beverage or to make vinegar    
  Citron A lemon-like fruit with thicker skin, larger, and with less acid    
  Clarify To make a liquid clear by adding beaten egg white and egg shells. The egg jells in the hot liquid and cloudiness adheres to it and then the liquid is strained.    
  Coatspoon When a mixture forms a thin, even film on a spoon    
  Coat To cover the surface of one food with another    
  Cobbler A deep dish pie, generally made with fruit    
  Cocktail An appetizer served before or as the first course of a meal, an alcholic beverage served before the dinner, or a cut shell-fish with a tart sauce served at the start of a meal    
  Coddle To cook or simmer an item just below the boiling point for a short length of time    
  Colbert Sauce A sauce consisting of brown sauce, shallots, claret wine, butter, and lemon juice    
  Compote Fruits stewed in a syrup or a mixture of assorted stewed fruits    
  Condiment A seasoning for food, a spicy or pungent relish    
  Consomme A clear, strong flavored soup    
  Coq au vin Chicken in wine    
  Core To remove the central seed part of certain fruits, such as apples or pears    
  Cottage pudding Cake served with a warm sweet sauce    
  Coupe A shallow dessert dish or an actual dessert such as strawberry coupe    
  Court bouillon A liquid comprised of water, vinegar or wine, herbs and seasoning to poach fish in    
  Cracklings Crisp remains left after the fat has been fried out    
  Cream To beat until soft and fluffy, generally applies to shortening and sugar    
  Creme French word for cream    
  Creole Usually a soup or sauce containing tomatoes, onions, green peppers, celery, and seasoning    
  Crepe French word for pancake    
  Cresson French word for watercress    
  Croissant A crescent shaped roll    
  Croquette A ground food product, held together with the addition of a thick cream sauce and eggs, formed into balls or cones, breaded and fried in oil    
  Croutons Small cubes of bread browned to a golden color in the oven or deep fat fryer, generally served with soups or salads    
  Cube To cut into even, bite-size pieces    
  Cuisine A characteristic style of preparing food    
  Cure To preserve by pickling, salting, or drying    
  Cut in A part blended into another part    
  Cutlet A small flattened boneless piece of meat, generally referring to pork and veal    
  Deglaze Adding water to a pan in which meats have been sauteed or roasted to dissolve the crusted juice that has dried on the bottom and sides of the pan    
  Demiglace A rich brown stock reduced to only half of its original amount by simmering    
  Demitasse A small cup of black coffee    
  Demi French word for half    
  Deviled An item flavored with hot condiments such as pepper, mustard, or tabasco    
  Diable A term applied to deviled or highly seasoned food    
  Dice To cut into small cubes or squares    
  Dissolve To cause a dry substance to become fluid or to absorb into liquid    
  Dot To spot small particles of butter over the top of something    
  Dough A thick, soft uncooked mass of moistened flour and other ingredients    
  Drawn butter Melted butter    
  Dredge To coat an item with dry ingredients such as flour    
  Dress To trim or clean poultry or fish    
  Drippings The fat and natural juice that drips from roasted meats    
  Du jour French word meaning of the day    
  Duchess potatoes Boiled potatoes whipped with egg yolks and then pressed thru a pastry tube    
  Duglere With tomatoes, generally applied to a white fish sauce with crushed tomatoes flowing through it    
  Dust To sprinkle an item with flour or sugar    
  Emulsify A liquid mixture suspended in another mixture (generally eggs and oil) to prevent separation    
  En brochette To cook on a skewer    
  En chemise With their skin, generally referring to potatoes    
  En coquille Served in a shell    
  En tasse Served in a cup    
  Entree Main course of the meal    
  Epicure A lover of food and wine    
  Epigramme An entree of two pieces of meat prepared differently but generally cooked and served together    
  Escallop To cut into into thin slices or bake in a white sauce with a topping of crumbs    
  Escargot French word for Snail    
  Escarole A salad green from the endive family    
  Espagnole sauce A rich brown sauce of meat, vegetables, and seasoning    
  Extract Drawing flavors from certain foods, used to flavor other food items    
  Farce French word for Stuffing    
  Farci French word for Stuffed, as in meats or vegetables    
  Farina The coarsely ground inner portion of hard wheat    
  Filet de sole A boneless piece of fish belonging to the sole family of fish    
  Filet mignon Filets of beef tenderloin usually with no fat    
  Fine herbs A combination of three or four herbs chopped very fine    
  Finnan haddie Smoked haddock fish    
  Flambeau To serve on a flaming torch    
  Flambe Served aflame    
  Florentine With spinach    
  Fold To mix, using a motion beginning vertically down through the mixture, continuing across the bottom of the bowl and ending with an upward and over movement    
  Fondant An icing made by boiling sugar and water to the point of crystallization then whipping it into a creamy mass    
  Fondue A style of preparing foods which involves dipping vegetables, meats, breads into various heated sauces    
  Forcemeat Meat or fish ground very fine and highly seasoned and used for stuffing meat and fish    
  Francaise In the French style    
  Frappe Frozen or partly frozen to the consistency of mush for dessert items    
  French Toast Bread dipped in a batter of eggs and milk and fried til golden brown on both sides    
  Frenched To scrape meat and fat from bones of meat, generally associated with lamb chops or veal rib chops    
  Fricassee Pieces of chicken, lamb, or veal stewed in liquid and served in a sauce made from the same liquid    
  Fritters Food dipped or coated with a batter and fried to a golden brown in oil    
  Fumet A stock of fish, meat, or game reduced with wine until concentrated    
  Garbanzo beans Dried or canned Chick peas    
  Garnish To decorate a dish with an item to improve its look    
  Garniture French word for Garnish    
  Gefulte fish Fish fillets stuffed with a ground fish mixture and poached    
  Gherkin A small sweet or sour pickled cucumber    
  Giblet The gizzard, heart, and liver of Poultry    
  Glace de viande Reduced meat stock    
  Glace Glazed, iced, or frosted to cover with a glossy coating    
  Glaze To coat or cover an item with a glossy coating    
  Goulash A rich, savory brown stew and generally the main seasoning is paprika    
  Gourmet A connoisseur of fine foods and drink    
  Grate To rub or wear into small particles, by rubbing on the rough surface of a grater    
  Griddle A large, flat heavy pan with heat applied from the bottom    
  Grits Coarsely ground hominy    
  Gruyere A type of Swiss cheese made in France and Switzerland and has smaller holes than true Swiss cheese    
  Gumbo A rich creole-type soup consisting of chicken broth, onion, celery, green peppers, okra, tomatoes, and rice    
  Hacher Meaning to hash or mince    
  Hard Sauce A dessert sauce made of butter, lemon extract, sugar, and vanilla    
  Hasenpfeffer A German rabbit stew    
  Head cheese Jellied, spiced, pressed meat from the hog's head    
  Herbs Savory leaves such as tarragon, sage, basil, parsley, oregano, etc.    
  Hollandaise A rich, creamy sauce made of butter, egg yolks, and lemon juice    
  Hominy Hulled Indian corn used for a cereal food, coarsely ground or broken    
  Homogenize To break up fat globules into small particles, generally referring to milk    
  Hongroise Meaning in the Hungarian style or fashion    
  Hors d'oeuvres An appetizer typically served before a meal    
  Hush puppies A Southern deep fried food consisting of corn meal, milk, onions, baking powder, etc.    
  Indienne Dishes made in the style of India and generally containing curry powder as the main seasoning    
  Infusion Liquid extracted from tea, herbs, or coffee    
  Irish stew A white lamb stew generally made with lamb, carrots, turnips, potatoes, onions, dumplings, and seasonings    
  Italienne Made in the Italian style and generally using some sort of pasta    
  Jambalaya A combination of meat or seafood and rice cooked together    
  Jardiniere A garnish for meat dishes, generally consisting of carrots, celery, turnips, and sometimes peas    
  Julienne To cut into long, very thin strips    
  Jus Natural meat juice    
  Karo A fairly thin, light or dark corn syrup    
  Kartoffel klosse A German potato dumpling    
  Kebob or Kabob Small cubes of meat and/or vegetables roasted on a skewer    
  Kippered Lightly salted and smoked fish    
  Kirschwasser A liqueur made from cherries and commonly used to flame certain dishes    
  Kitchen bouquet Brand name for a bottle seasoning used to flavor and color gravy    
  Knead To place dough on a flat surface and work it, pressing down with your hands, then folding over and over again    
  Kohlrabi Vegetable in the cabbage family with a larger edible turnip-like stem    
  Kosher Meat that is butchered and processed according to the Hebrew religious laws    
  Kuchen German cakes made with sweet yeast dough    
  Kummel Liqueur flavored with caraway seed    
  Kumquat A small citrus fruit resembling a small orange, about the size and shape of an olive    
  Lait French word for Milk    
  Lamb fries Lamb testicles    
  Langouste French word for Lobster or Crawfish    
  Larding Inserting strips of salt pork into meat to add flavor and prevent dryness while roasting, using a larding needle and drawing the strip of salt pork through the meat    
  Leek A plant from the green onion family with little or no bulb and fairly long broad, mild-flavored green stems. The green stems are used to season or flavor foods    
  Legumes Dried vegetables such as beans, lentils, and split peas    
  Lentil A flat edible seed of the pea family generally used in soup    
  Limburger Cheese Soft, rich, odorous, ripened cheese originally made in Belgium    
  London Broil A broiled flank steak, sliced on the bias and generally served with a rich mushroom or Bordelaise sauce    
  Lyonnaise To prepare and serve with onions    
  Macedoine A blended combination of fruit or vegetables    
  Madrilene A clear consomme with a tomato base, served jellied or hot    
  Marinade A brine or pickling solution in which meat can be soaked before cooking to alter or enrich the flavor    
  Marinate To let food stand in a liquid that will add flavor and tenderize    
  Marrow Soft tissue from the center of beef and veal bones    
  Marsala A semi-dry Italian sherry wine    
  Masking To coven an item completely with a sauce or another ingredient    
  Mayonnaise A rich salad dressing emulsified by whipping together eggs, oil, and vinegar    
  Melt To dissolve or make liquid by heating    
  Menthe French word for Mint    
  Menu The list of foods served or Bill of Fare    
  Meringue Egg whites and sugar beaten together to form a white frothy mass, generally used to top pies and cakes    
  Meuniere Pan fried, served with butter freshly browned, lemon juice, and chopped parsley    
  Mignon Small pieces of beef tenderloin    
  Milannaise Generally used when some type of pasta is being served    
  Mincemeat A blended mixture of finely chopped cooked beef, currants, apples, suet, and spices    
  Mince To cut food into very small, fine pieces    
  Minestrone A thick Italian soup made with vegetables, dried legumes, and pasta    
  Minute Steak A small, fairly thin, boneless sirloin steak    
  Mirepoix A mixture of fairly fine, diced vegetables such as carrots, onions, and celery    
  Mixed grill A combination of any four broiled or grilled items, generally lamb chop, bacon, sausage, and tomato slices    
  Mixing To combine two or more ingredients    
  Mocha A flavoring made of coffee and chocolate    
  Mold A metal form in which you can shape certain foods to make them look more attractive    
  Mornay sauce A rich cream sauce with eggs and Parmesan cheese added    
  Mousse A frozen dessert made mainly with whipped cream, sweetening, and flavoring    
  Mozarella A fairly soft Italian cheese with a rubbery texture and is great to use in making pizza    
  Mutton The flesh or meat of a mature sheep    
  Napoleons A French pastry made my separating the layers of pastry with a cream filling and topping with an icing    
  Navarin A rich brown mutton stew garnished with turnips and carrots    
  Noir French word for Black    
  Noisette Small pieces of loin of lamb or pork, generally the eye of the chop, without the bone and fat, either broiled or sauteed    
  Nougat Generally a confection of pasty consistency, containing sugar, almonds, and pistachio nuts    
  O'Brien Generally with green peppers and pimientos, usually diced small    
  Oeuf French word meaning Egg    
  Omelet Beaten eggs, seasoned, fried with butter or grease in a pan until it starts to puff then folded over or rolled    
  Panache Two or more kinds of one item in a dish, mixing colors    
  Papaya A tropical fruit from which the juice can be used to tenderize certain meats    
  Papillote Generally the item associated with this word is cooked and served in paper    
  Parboil To partially cook or boil in water    
  Pare To cut off the outer covering or skin with a knife or other sharp tool    
  Parfait Different colored ice creams served in a tall parfait glass with syrup and often fruit, topped with whipped cream, chopped nuts, and a cherry    
  Parisienne French for Female, but in cooking generally refers to potatoes cut into small round balls using a Parisienne scoop    
  Parmentiere Usually means soup containing potatoes or served with potatoes    
  Parmesan A hard Italian cheese, usually sold in the grated or powdered form    
  Pastry bag A duck cloth, cone bag with a metal or plastic tip at the small end used to decorate foods    
  Pate A paste of ground meat or liver    
  Paysanne Usually vegetables diced small or shredded    
  Peel To strip off an outer covering or skin    
  Persillade Garnished with parsley    
  Petite French word for Small    
  Petits fours Small cakes iced with fondant and decorated    
  Pilaf or Pilau Rice cooked in chicken stock with minced onions and seasonings    
  Pimiento Sweet red peppers, canned    
  Piquant Generally a sauce that is sharp and tart to the taste    
  Planked Meat or fish served on a board usually garnished with duchess potatoes and vegetables    
  Poach To cook in water that bubbles only slightly    
  Poisson French word meaning Fish    
  Polonaise A garnish consisting of bread crumbs, chopped parsley, and hard-boiled eggs    
  Pomme French word meaning Apple    
  Popovers Quick, puffed-up hot bread made of milk, sugar, eggs, and flour generally containing a fruit mixture    
  Pot pie Meat and vegetables in a rich creamy sauce, covered with a pie crust    
  Potage A thick soup    
  Poulet French word meaning Chicken    
  Printaniere Served with several different small cut spring vegetables    
  Proof To let yeast dough rise by setting it in a warm, moist place of at least 85 degrees F    
  Puree Any type of food cooked to a pulp    
  Quahog Indian name for the large Atlantic Coast clams    
  Quenelle A meat dumpling, generally made with chicken or veal    
  Ragout A thick, savory brown stew    
  Ramekin A small shallow baking dish in which foods can be baked and served in    
  Rasher A thin slice of bacon    
  Ravigote Cold sauce, made with mayonnaise base, chopped green herb, and tarragon vinegar with a tart taste    
  Ravioli Small, square noodle dough cases filled with seasoned ground meat, grated seasoned cheese, or finely chopped seasoned vegetables and served with a meat or mariana sauce    
  Reduce To concentrate a liquid by simmering for a long time    
  Remoulade sauce A highly seasoned cold sauce similar to tartar sauce, but using mustard and ground pepper added    
  Render To cook the grease out of animal fat    
  Risotto Rice baked with minced onions and meat stock and adding Parmesan cheese after baking    
  Rissole French word for Brown    
  Roe Fish eggs    
  Romaine Mild flavored,long narrow, and crisp leaves of salad greens of which the outer leaves are a fairly dark green and the inner leaves are light in color    
  Roquefort A famous French blue vein cheese    
  Roti French word meaning Roast    
  Rouge French word meaning Red    
  Roulade Rolled meat or a meat roll    
  Roux A mixture of fat and flour cooked together, usually in equal parts, over low heat until the flour and fat blend together smoothly and is used to thicken soups, sauces, gravies, and stews    
  Royale A mixture of cream and eggs baked into a custard for garnishing a consomme and broth    
  Salami A highly seasoned dried sausage made from pork, beef, or venison    
  Sauerbraten A sour beef pot roast that has been marinated 3-5 days in a vinegar solution to sour the beef and served with a sour sauce    
  Saute To quickly heat meat or vegetables in fat in an open pan    
  Sautoir A heavy, flat, copper sauce pan    
  Scald To heat milk or cream just below the boiling point until a scum forms on the surface    
  Scallion The muscle of a sea mollusk which operates the opening and closing of the two shells    
  Scone A type of Scottish quick bread similar to a biscuit    
  Score To mark the surface of certain foods with shallow slits to improve appearance of increase tenderness    
  Scrapple A food made by boiling together seasoned chopped meat, generally pork and corn meal or flour and served in fried slices    
  Scrod A young cod or haddock fish    
  Sear To scorch or char the surface of meat quickly, sealing in the juices    
  Shred Cut into thin pieces, using the large holes of a grater or cheese shredder    
  Simmer To cook liquid just below the boiling point    
  Smother To cook in a covered container until tender or cover an item with another item completely    
  Sole A flat, white-meated fish found in the Atlantic and Pacific Oceans    
  Souffle A very light, puffed up item, generally caused by folding beaten egg whites into a basic batter    
  Spaetzles A heavy Austrian noodle made by running a heavy batter through a large hole colander into boiling stock    
  Spit A pointed metal rod used for roasting meats over an open fire    
  Spoon bread A southern type of corn bread baked in a casserole and of a texture so that it must be served with a spoon    
  Squab A young pigeon that has never flown    
  Steep To soak in a hot liquid to extract flavor and color or to soften    
  Stew To cook meat and vegetables in liquid just below the boiling point    
  Stir To blend ingredients using a circular motion    
  Stock The liquid in which meat, poultry, fish, or vegetables have been cooked    
  Stroganoff Sauteed pieces of beef tenderloin, cooked gently using a sour cream sauce    
  Suet The hard fat around the kidney and loins of mutton and beef animals used in cooking and for making tallow    
  Sweetbreads The thymus gland of calves and lambs    
  Swiss chard In the beet family and the leaves are used as a vegetable and for salad and is cooked like spinach    
  Tabasco sauce A hot red pepper sauce    
  Tapioca A starch prepared from the roots of a bitter cassava plant for use in pudding and for thickening some soups    
  Tartare Steak Highly seasoned, ground beef steak served raw as an appetizer    
  Tart Small individual pies, filled with fruit or fruit and cream, without a crust on top    
  Tasse French word meanin Cup    
  Tenderloin A strip of very tender meat generally referring to beef, pork, lamb, and veal    
  Terapin Fresh-water turtles, used as food    
  Terrine An earthenware pot resembling a casserole    
  Torte A fairly small, rich, decorated cake    
  Tortilla Mexican griddle cake, a flat, unleavened corn cake baked on a heated stone or iron    
  Toss To cause a rising and falling action for the purpose of blending ingredients together as in salads    
  Tournedos Small, round, fairly thin slices of beef tenderloin generally sauteed or broiled    
  Tripe The edible lining of a beef stomach    
  Truffle Similar to the mushroom, a black fungus grown mainly in France they are used for seasoning and garnishing    
  Truss To bind or fasten with string or skewers such as preparing poultry for roasting    
  Tureen A large deep kettle in which soup is served, generally made of silver    
  Venison Deer meat    
  Vermicelli Long fine rods of pasta similar to spaghetti, but thinner    
  Viande French word meaning Meat    
  Vichyssoise A cream of potato soup that is served cold    
  Vin French word meaning Wine    
  Vol au vent A case or shell made of pastry that is filled with a meat or poultry mixture and served covered with a lid of pastry    
  Wellington Beef tenderloin baked in a rich dough until the meat is slightly rare and the crust is crisp and golden    
  Welsh rarebit Melted cheddar cheese, flavored with beer, mustard, and worcestershire sauce and served very hot over toast    
  Whip To beat rapidly to increase volume and incorporate air    
  Wiener Schnitzel A veal cutlet, breaded and fried    
  Wild rice The brown seed of a tall northern water grass, usually served with wild game    
  Zest A rind of lemon or orange    
Copyright © 1999-2023
All Rights Reserved.
Some Images Copyright © Art Today!

Email Us At:

Site Design by: Impressions 1st Consulting