A la boulangère (boo-lan-jair) - Describes a simple dish of stock, potatoes and Onions. "Boulangère" is French for "baker". In the past in France, many homes did not have an oven, so anything to be baked was taken to a local baker to be cooked in his oven.

A la provençale (prov-on-sal) - Provence is a French maritime province that is famous for his wines and cuisine. The term is issued to describe a dish, which uses products, which flourish, in the area of Provence, namely tomatoes, onions, garlic, and olives.

Aioli (eye-YO-LEE) - (French) The French word for garlic is "ail." Aioli is garlic-flavored mayonnaise made from pounded cloves of garlic, egg yolks, oil and seasoning. Just before it is served, lemon juice and a little cold water are added. It is served as a sauce for a variety of garnishes and main courses. The Italian for aioli is "aglio," the Spanish is "ajo" and "allioil."

Bain-marie (bahn mah-REE) - A hot water bath that is used to keep food warm on the top of a stove. It is also to cook custards and baked eggs in the oven without curdling or cracking and also used to hold sauces and to clarify butter. The term is also used for a cooking utensil, which is a fairly large pan (or tray) which is partly filled with water. The food to be cooked is placed in another container in order that the food is not cooked too quickly or harshly.

Barding - Cover a meat with a layer of fat, such as bacon, before cooking, effectively maintaining the moisture of the meat while it cooks to avoid overcooking.

Basting - Is a cooking technique that involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade. The meat is left to cook, then periodically coated with the juice. Prominently used in grilling, rotisserie, roasting, and other meat preparations where the meat is overheated for extended periods of time, basting is used to keep meat moist during the cooking process and also to apply or enhance flavor. Improperly administered basting, however, may actually lead to the very problem it is designed to prevent: the undesired loss of moisture (drying out) of the meat.

Blanching - To plunge into boiling water, remove after a moment, and then plunge into iced water to halt the cooking process, usually referring to vegetable or fruit.

Boil - To cook submerged in a boiling liquid at or above the boiling point of water.

Bombe (bahm) - Bombe is a french word for a "bomb" which was used in a cannon. In France, they had at one time, a sperical mold for food shaped like a round bomb. Originally it was made of copper and had a tight lid so that it could be buried with its contents in salted ice to keep the contents frozen. It is a dessert made with two different ice cream mixtures. The first is a simple plain ice cream, which is used to line a mold. The second is a more elaborate ice cream mixture (usually with a strong flavoring), which is used as a filling. The bombe is usually decorated when it is complete with crystallized fruit. It is then frozen and served cold as a dessert.

Bon appetit (bon a-pet-tite) - A French phrase that literally means "good appetite" or "enjoy your meal."

Bonne femme - A French phrase indicating that a dish has been cooked simply (with vegetables and stock).

Bouche à la reine - Puff pastry shells, used for holding fillings and stuffings. Large bouche à la reine are called vol aux vents in France, and patty shells in the United States.

Bouillabaisse (BOO-yuh-BAYS or Boo-yuh-BAYS) - The name probably derives from the French phrase bouillepeis, meaning "bubble of fish." Although called a soup, this is really a main dish or a stew, a full meal itself. Bouillabaisse has many regional variations based on the different local fish. The favorite place for bouillabaisse in Marseille, France is the Cabanon, a modest shed erected along the seashore by local people who used it for fishing, and gatherings with family and close friends.

Bouillon (BOO-yahn) - It is the French word for broth. It is a clear soup made from cooking meat, vegetables, poultry, or fish in water. The liquid that is strained after cooking is the bouillon, which can form the base for soups and sauces. Bouillon is available on the market in the liquid, cube, granule, and packet forms.

Bouquet garni (boo-KAY gahr-NEE) - It is generally a triad of herbs. The literal translation from the French is "nosegay trimmings." It is a small bunch of herbs, which traditionally consist of a bay leaf, sprig of thyme, and a sprig of parsley. When fresh herbs are used, the thress herb sprigs can be tied together with kitchen twine and tossed into the sauce "as is". When the cooking is done, the bouquet is removed and discarded. If the herbs are dried, they can be crushed and added directly to the pot in roughly equal proportions. In Britain it is sometimes called an herbal faggot.

Braise (brayz) - Braising is basically a slow-cooking method for tough cuts of meat or poultry and even stringy vegetables. They are cooked slowly in a small amount of liquid in a covered pan. Stews and pot roasts are among the dishes prepared this way. Braising may be done in a covered container in the oven, on the range, or in a covered steam kettle or fry pan. In all the moist-heats methods of cooking, the moisture or liquid not only conducts heat to a product, but it interacts with the food being cooked and can influence the final taste and texture of a product.

Brining - The process of soaking meat in a brine, or heavily salted water, before cooking, similar to marination.

Broaster, broasted, broasting - Broaster and broasted are registered trademarks of the Broaster Co. in Beloit, Wisc, that has been broasting chickens since 1954. It is a registered process that builds pressure in the pot, which seals in the natural juices while sealing out almost 100% of the cooking oil. It is not only the process of frying chicken under pressure, but includes a special marinating process. The broasters and the seasonings are sold only to restaurants and food trade, so Broasted chicken is available to you only when you dine out.

Broil, broiling. In this method of cooking, the heat source is above the food. In home cooking, an oven is often used for broiling by setting it so that only the top element come on. Broiling is a high-heat method of cooking in which food is placed on a rack below, and the speed with which it cooks depends on how far away it is from the element. As with grilling, food has to be watched carefully, so it does not overcook.

Broth. Broth is a flavorful liquid resulting from the long simmering of meat, vegetables, poultry or fish. The French call if "bouillon." Also known as "stock."

Brown butter. Brown butter is made by cooking butter over low heat until it turns light brown. If allowed to darken further, is call Black Butter.

Brunoise (broo-NWAHZ) - It is a French word used to describe a mixture of vegetables, usually onion, celery, and carrot, which has been very finely diced, then cooked slowly in butter. This classic mixture is used as a base to flavor soups, stews and sauces.

Caramelize (KAR-uh-mul-Ize, KAR-uh-mel-Ize or KAHR-mul-Ize) - To heat sugar until it liquefies and becomes a clear caramel syrup ranging in color from golden to dark brown. Heating of meats or vegetables until the natural sugars in them break down and turn light brown (such as caramelizing onions). Sugar will begin to caramelize at 320 degrees F. Generally, it occurs between 320- and 360-degrees F.

Chiffonade (shihf-uh-NAHD) - This is a French word, which comes from the word "chiffon" which means, "rag". In culinary terms, a chiffonade describes a way of cutting herbs and lettuces into thin strips or shreds, which look a bit like rags. Chiffonade is also a dish consisting of a mixture of green vegetables (such as spinach, lettuce, and sorrel) which are shredded or cut finely into ribbons (sometimes melted butter is added). It is used to form a bed for a dish such as egg mayonnaise or as a garnish for soups.

Clarified butter - Also called drawn butter. Clarified butter is the transluscent golden butterfat left over after the milk solids and water are removed. In fact, clarified butter is just butter that contains only pure butterfat. It has a higher smoke point than regular butter, thus allowing you to cook at higher temperatures, and won't spoil as quickly.

Coat - To cover food completely with a glaze, aspic, mayonnaise, sauce, or icing.

Coddle - To cook food slowly in water just below the boiling point.

Concasse, Concasser - (kawn-ka-SAY) - A French term for rough chopping of food/foods with a knife or for breaking by pounding in a mortar. The term is frequently used to refer to coarsely chopped fresh tomatoes (peeled, seeded and chopped). It is often used in Italian-style pasta dishes.

Confit - (kon-FEE) - It is French term used to describe a way of preserving meat whereby it is salted and slowly cooked in its own fat. The meat or poultry is salted first and then slowly cooked in its own rendered fat. The resulting confit is then packed in crocks and sealed with more fat. Confit can be refrigerated up to 6 months. Confit d'oie and confit de canard are preserved goose and preserved duck, respectively. You can eat it cold, thinly sliced, in salads, or use it to add to hot dishes such as the French specialty "cassoulet".

Consommé - (kon - somay) - It is from the Latin word "consummare" meaning to "finish perfectly" and "raise to the highest point of achievement." Consommé is considered one of the finest of soups. It is a clear soup and it is essential to use stock made from raw meat, which has been clarified by the addition of beaten egg white and clean eggshells.

Coring - To remove the central section of some fruits, which contain seeds and tougher material that is not usually eaten.

Crimp - To seal a double cursted pie by pinching the edges together. To gash a freshly caught fish on both sides of the body at intervals of about one and one-half inches. The fish is then plunged into ice-cold water for about one hour. This is done to keep the fresh firm and to retain the original flavor.

Crisp - To make crisp by immersing in cold water or refrigerating. This is used particularly with greens. To crisp foods by heating in the oven. A crisp is a fruit topped with a crumbly mixture of butter, sugar, flour and, sometimes nuts. Other crisp toppings include oatmeal, buttered breadcrumbs, cookie crumbs, graham cracker crumbs, and cake crumbs.

Croute, croutons - (KROOT) - In French the word means "crust." It is the French culinary name for round or oval pieces of stale bread fried in butter (or any other fat). They are used as foundation upon which all manner of fish, meat, and vegetables preparations are served either as hors d'oeuvres, canapé, or for garnishings. Also the name of thin slices of stale crusty bread, toasted or not, which are added to some soups at the time of serving.

Cube - Cut into small, straight-sidded cubes. The size is specified if it is critical to the recipe. Larger cubes are often called chunks.

Curdle - The underisable effect of overcooking. When a food (usually a dairy product based sauce or custard) becomes lumpy or separated and forms curds.

Custard - Custard is a combinaison of eggs and milk, which may be sweetened or unsweetened, cooked in a double boiler (as soft custard), or baked (which gives it a jelly-like consistency). Custards require slow cooking and gentle heat in order to prevent separation (curdling).

Cut in - To work with a pastry blender or two knives until sold fat and dry ingredients are evenly and finely divided, especially in making dough.

Dash - A measuring term referring to a very small amount of seasoning added to food. In general, a dash can be somewhere between 1/16 and a scant 1/8 teaspoon.

Deglaze - To remove and dissolve the browned food residue, or "glaze", from a pan to flavor sauces, soups, and gravies.

Degrease - To remove the fat from the surface of a hot liquid such as a sauce, soup, or stew, also known as defatting or fat trimming.

Dredging - To coat wet or moist foods with a dry ingredient before cooking to provide an even coating.

Demi-glace - (DEHM-ee-glahs) - French word meaning "half-glaze." A mixture of equal proportions of brown stock and brown sauce that has been reduced by half until it can coat a spoon. See Espagnole sauce (brown sauce) for more information.

Dice - To "dice" means to cut food into cubes (the shape of dice in a game), which are more or less even. The dimension of the dice varies, with recipes calling for ingredients to be cut anywhere from 1/8-inch dice, to a 1/2-inch dice. If the recipe doesn't specific the dimension of the dice, then go for a 1/4-inch.

Disjoint - To separate joints of poultry or break into pieces.

Dissolve - To stir a solid food and a liquid together to form a mixture in which none of the solid remains. Sometimes heat is needed to form the mixture.

Dot - To cover the surface of food with small amounts of butter before baking or broiling.

Dredge - To lightly coat food that is going to be fried with flour, breadcrumbs, or cornmeal. The coating helps to brown the food and provides a crunchy surface. Dredge foods need to be cooked immediately. Breaded foods (those dredged in flour, dipped in egg then dredged again in breading) can be prepared and held before cooking.

Egg wash - A mixture of beaten eggs, either whole eggs, yolks, or whites and a liquid, such as milk or water, that is used to coat baked goods before or during baking to give them a sheen. It also enhances browning.

Effiler - To remove the string from a string bean or to thinly slice almonds.

Emincer - To slice thinly, similar to julienne style, but not as long.

Emulsion/emulsify - To bind together two liquid ingredients that normally do not combine smothly (such as water and fat). Slowly add one ingredient to the other while mixing rapidly.

En croute - A French word that means baked food encased in a bread or pastry crust.

En papillote - (ohn pa-pee-YOTE) - A French word meaning "in a paper bag." En papillote is a cooking process that cooks foods in their own juices in a bag (sealing foods to cook in their own juices, rather than adding water as in steaming, re-enforces flavors rather than diluting them). Traditionally the food is enclosed with parchment paper, but today is also cooked enclosed in aluminum-foil bags. Pastry is also used in the same way, such as pastries. The bag is slit open table side so that the diner can enjoy the escaping aroma.

Escabeche - A dish consisting of fish marinated for approximately one day in a sauce of olive oil, vinegar, herbs, vegetables, and spices, and then poached or fried and allowed to cool.

Etouffée - (ay-too-fay) - The term literally means, "smothered." It is a cooking method of cooking something smothered in a blanket of chopped vegetables over a low flame in a tightly covered pan.

Fillet - A boneless piece of meat, poultry, or fish. The French version, spelled as "filet," is also used when referencing a cut of beef that is boneless, such as filet mignon.

Flamber - The process of adding alcohol such as brandy, cognac, or rum to a hot pan to create a burst of flames.

Fond - A classic French culinary term meaning the browned caramelized and concentrated bits or residue that remains in the pan after cooking meat. The fond is what you are after when you "deglaze" a pan for flavoring sauces and making gravies.

Frenching - The process of removing all fat, meat, and cartilage from rib bones on a rack roast by cutting between the bones with a sharp paring knife, often referring to lamb. beef, or pork rib.

Galantine - A polish dish of a de-boned stuffed meat that is poached in gelatin stock, pressed, and served cold with aspic or its own jelly.

Galette - Flat, round cakes of pastry, often topped with fruit or a food prepared in the shape of a flat round cake, such as "a galette of potatoes".

Ganache - (gahn-AHSH) - Ganache is a rich chocolate mixture made by combining chopped semisweet chocolate and boiling cream and then stirring until smooth. The proportions of chocolate to cream can vary, and the resulting ganache can be used as a cake glaze or beaten until fluffy and used as a filling or as the base for truffles and other chocolate confections.

Garnish - A decorative edible accompaniment that is added to a finished dish entirely for eye appeal, such as a sprig of mint or parsley. A garnish may be eaten but that is not its purpose.

Garniture - (gahr-nih-TEUR) - French word for garnish. A garniture becomes part of the dish and is eaten with it.

Glaze - To alter the surface of a product for taste or eye appeal by adding a glossy coat. Glazing can be done by basting the food with a syrupy liquid while it is cooking or by putting a sauce on it and placing briefly under the broiler. To glaze a cold food, you can cover it with a shiny coat of aspic or gelatin. Also coating pastries and cakes with an icing.

Grate - To rub hard-textured food against a grater (a tool with small, rough, sharp-edged holes) to reduce to fine particles. Grating works best with firm foods, soft food (such as some cheeses) form clumps.

Hollandaise sauce (butter) - Uses butter and egg yolks as binding. It is served hot with vegetables, fish and eggs (like egg benedict). It will be a pale lemon color, opaque, but with a luster not appearing oily. The basic sauce and its variations should have a buttery-smooth texture, almost frothy, and an aroma of good butter. Making this emulsified sauce requires a good deal of practice - it is not for the faint of heart. Bearnaise sauce, which is "related" to hollandaise sauce, is most often served with steak.

Hors d'oeuvres - (or DERV) - Means little snack foods, small items of food or light courses, served before or outside of ("hors"0 the main dishes of a meal (the "oeuvres") which are intended to stimulate the appetite. The terms hors d'oeuvres and appetizers are often used interchangeably, but there is a difference: hors d'oeuvres are the small savory bites, typically finger food, served before a meal, while appetizers appear as the first course served at the table. The name hors d'oeuvres comes from the French and is literally translated as "out of the work," but it's more logical to think of it as meaning "apart from (or before) the meal."

Icing - A term often interchangeable with "frosting" and preferred in America to describe the sugar-and-water mixture used to decorate and cover cakes. It may also contain other ingredients and flavorings. The word is akin to "ice" for the icing becomes firm or glazed after being applied.

Infusion - The process of extracting chemical compounds or flavors from a vegetable in water, oil, or alcohol, by allowing the material to remain suspended in the liquid over time, also known as steeping.

Julienne - (joo-lee-EHN) - To cut food into thin sticks which are also called matchsticks. Food is cut with a knife or mandoline into even slices, then into strips.

Kipper - To kipper means to cure, usually fish, by cleaning, salting and drying or smoking It also means a male salmon during or shortly after spawning When a herring is kippered it is first butterflies, cured in brine, and then cold smoked It has a smokey, salty flavor and is usually given an artificial golden color When a salmon is kippered in the US it is a chunk, steak or fillet of salmon soaked in brine, hot smoked and dyed red In Europe a split salmon is soaked in brine and cold smoked.

Knead - (NEED) - The process of working dough by mixing, stretching, and pulling. Kneading is most often used in bread dough, and is a necessary step in order to develop the gluten. To knead, gather your dough into a ball. Using the heel of your hands, press down on the dough. Pull up the part of the dough that was flattened by your hands and fold it back over on itself. Keep repeating the process, turning the dough periodically.

Kosher salt - (KOH-sher) - A pure, refined rock salt used for pickling because it does not contain magnesium carbonate (because it does not cloud brine solutions). Also used to kosher items. Also known as coarse salt or pickling salt.

Lard - Lard is the layer of fat located along the back and underneath the skin of the hog. Hog-butchers prepare it during the slaughtering process and preserve it in salt. In Italy it is used mainly (either minced or in whole pieces) to prepare various kinds of sauces and soups, to cook vegetables and legumes, or to lard beff and poultry. In order to remove any excess of salt, lard should be blanched by placing it in cold water, bringing it to a boil and then letting it cool entirely under cold running water.

Larding - The process of inserting strips of fat into a piece of meat that doesn't have as much fat, to melt and keep the meat from drying out.

Liaison - (lee-ay-ZON) - The process of thickening a sauce, soup, or stew. This is a mixture of cream and egg yolks that is used to thicken soups and sauces. Egg yolks must be tempered with hot liquid before adding to the liquid in order to prevent curdling. This process is also referred to as a "binder."

Marinade - (marin-ad) - It is a Spanish word originally meaning "pickle in brine." Today marinade is a strongly flavored liquid which meat and fish are steeped until they take on some of the flavor or the marinade before cooking.

Mince - To finely divide food into uniform pieces smaller than diced or chopped foods, prepared using a chef's knife or food processor.

Mise en place - (MEEZ-ahn-plahs) - A French term referring to having all the ingredients necessary for a dish prepared and ready to combine up to the point of cooking. Organizing and completing in advance all the preliminary steps required in a specific preparation. Mise en place makes the actual process of cooking more efficient and helps prevent the cook from making mistakes or discovering missing ingredients at a crucial moment. Check out my article on Mise en Place on how to use this technique in your cooking.

Nappe - The ability of a liquid to coat the back of a spoon or the act of coating a food, such as a leg of lamb, with glaze.

Non-reactive pan - When a recipe calls for a non-reactive cookware, use clay, copper, enamel, glass, plastic, or stainless steel. Stainless steel is the most common non-reactive cookware available as it does not conduct or retain heat well (it frequently has aluminum or copper bonded to the bottom or a core of aluminum between layers of stainless steel). Although expensive, this kind of cookware offers the benefits of a durable, non-reactive surface and rapid, uniform heat conductivity. Glass cookware is non-reactive and although it retains heat well it conducts it poorly. Enamelware is non-reactive as long as the enamel is not scratched or chipped.

Oignon brulé - Literally meaning "burnt onion," a culinary term for half-peeled onion seared on a skillet.

Parboiling - The process of adding foods to boiling waters, cooking until they are softened, then removing before they are fully cooked, usually to partially cook an item which will then be cooked another way.

Parcooking - The process of not fully cooking food, so that it can be finished or reheated later.

Pâté - A mixture of seasoned ground meat and fat minced into a spreadable paste.

Paupiette - A thin, flattened piece of meat, rolled with a stuffing of vegetables or fruits, which is then cooked before served.

Persillade - A sauce or seasoning mixture of parsley chopped with seasonings, often used as part of a sauté cook's mise en place.

Port - Porto - A strong, dark reg wine that comes from Portugal and was traditionally drunk by gentlemen at the end of dinner when they withdrew from the ladies to smoke their cigars.

Purée - (pu-ray) - A French term for "mashed." Puree is obtained by pounding, mashing, and sieving a food.

Quadriller - To mark the surface of grilled or broiled food with a crisscross pattern of lines. The scorings are produced by contact with very hot single grill bars, which brown the surface of the food. Very hot skewers may also be used to mark the surface.

Ragout - This is a French word, which means stew, usually one made of meat or poultry and which is rather thick. In recent years, this word has become a rather clever restaurant menu marketing term because it describe just about any mixture that is somewhat soupy or stew like.

Remouillage - A stock made from bones that have already been used once to make a stock, making it weaker.

Render - To cook the fat out of something, such as bacon.

Roux - (roo) - Classical cookbooks written as far back as the mid-1500s state that roux is derived from the French word "rouge" meaning "red" or "reddish" in color. Thus, the origin of the name. A roux describes a mixture of equal amounts of fat (butter, meat drippings, or fat) and flour, which are cooked to gether at the very start of the recipe before any liquid is added. It is used as a basis for thickening sauces. A roux is the basis for many Louisiana dishes, particularly gumbo, but also etouffees, sauce piquantes, and more. Preparation of a roux is dependent on the cooking time. The longer you cook, the darker the roux is. Roux must be stirred constantly to avoid burning (constantly means not stopping to answer the phone, let the cat in, and if you've got to go to the bathroom ...hold it in or hand off your whisk or roux paddle to someone else). If you see black specks in your roux, you've burned it, throw it out and start over.

Sauté - (saw-TAY) - A cooking technique which means to cook a food quickly in oil and/or butter over high heat. You can use a skillet or saute pan, but make sure it is big enough to comfortably contain what you are cooking.

Scald - To heat a liquid so it's right about to reach the boiling point, where bubbles start to appear around the edges.

Score - To cut narrow gashes in fat to prevent the meat from curling when cooked. To cut narrow crisscross lines on the fat of a ham or a roast. To cut even shallow lines in cucumbers with a fork or scoring knife for decorations.

Searing - The browning (caramelizing) of a food surface at high heat. Little fat is used when searing. Searing brings out the flavor and creates a fond at the bottom of the pan which is used for making sauces.

Shortening - A solid fat made from vegetable oils, such soybean and cottonseed oil. Althrough made from oil, shortening has been chemically transformed into a solid state through hydrogenation. Vegetable shortening is virtually flavorless (has a bland, neutral flavor) and may be substituted for other fats (such as butter, margarine, or lard) in baking of pie pastry, cookies, and cakes. Shortening is ideal for pastry, since it blends well with the flour. It can be stored at room temperature for up to a year.

Shred - To use a knife or a shredder (a cutting tool with round, smooth, sharp-edged holes) to cut food into long, thin strands.

Shuck, shucking - Means to remove a natural outer covering from food, such as shells from oysters or husks from corn.

Sifter - A flour sifter is a sieve that is especially adapted for use with flour. It is commonly built in the form of a metal cup with a screen bottom and contains a mechanism (wires that either revolve or rub against the screen being operated by a crank or a level) to force the flour through the mesh.

Simmer - To cook submerged in liquid just bellow a bowl, a temperature of 180 degrees F. to just short of the boiling point. A simmering liquid has bubbles floating slowly from the bottom to the surface.

Skim - To remove floating matter from the surface of a liquid with a spoon or ladle which is usually perforated. To remove a top surface of fat, cream, or scum from the top of liquid.

Smoke - To expose fresh food to smoke from a wood fire for a prolonged period of time. Traditionally used for preservation purposes, smoking is now a means of giving flavor to food.

Smoking point - The point when a fat such as butter or oil smokes and lets off an acid odor. This is not good since this odor can get into what you are cooking and give it a bad flavor. Butter smoke at 350 degrees F., vegetable oil at 445 degrees F., lard at 365 to 400 degrees F., and olive oil at about 375 degrees F..

Steam - To cook with steam, usually in a steamer or on a rack over boiling water. Steaming retains flavor, shape, texture, and nutrients better than boiling or poaching. In this method, steam is the heat conductor. If it is under pressure, as it is in pressure steamer, the temperature is hotter than a water-based liquid can ever be.

Steep - To soak herbs, spices, raisins, etc. in a hot liquid to extract or intensify the flavors and also the color.

Stew - It is the name of any dish which results from the action of stewing. Stewing is the method of cooking which tenderizes tough pieces of meat. It is a method by which meat and (usually althrough not always) vegetables are slowly simmered in liquid for a substantial period of time so that the meat not only becomes tender enough to chew but all the ingredients blend into a delicious mix.

Sweat - Gently heating vegetables in a little oil, with frequent stirring and turning to ensure emitted liquid will evaporate. Usually results in tender, or in some cases such as onions.

Temper - To slowly bring up the temperature of a cold or room temperature ingredient by adding small amounts of a hot or boiling liquid. Adding the hot liquid gradually prevents the cool ingredient (such as eggs) from cooking or setting. The tempered mixture can then be added back to hot liquid for further cooking. This process is used most in making pastry cream and the like. To bring chocolate to a state in which it has snap, shine, and no streaks. Commercially available chocolate is already tempered but this condition changes when it is melted. Tempering is often done when the chocolate will be used for candy making for decorations. Chocolate must be tempered because it contains cocoa butter, a fat that forms crystals after chocolate is melted and cooled. Dull grey streaks form and are called "bloom." The classic tempering method is to melt chocolate until it is totally without lumps. One third of the chocolate is then poured onto a marble slab. and then spread and worked back and forth with a metal spatula until it becomes thick and reaches a temperature of about 80 degrees F. The thickened chocolate is then added back to the remaining 2/3 melted chocolate and stirred. The process is repeated until the entire mixture reaches 88 to 92 degrees F. for semisweet chocolate, 84 to 87 degrees F. for milk or white chocolate.

Truss - To ensure food (usually poultry or game) with string, [ins, or skewers so that it maintains a compact shape during cooking. Trussing allows for easier basting during cooking.

Vinaigrette - (vihn-uh-GREHT) - A sauce made with vinegar or a combination of vinegar, oil, and seasonings.

Whip - To beat food with a mixer to incorporate air and produce volume, often used to create heavy or whipping cream, salad dressings, or sauces.

Whisk - A cooking utensil used to blend ingredients in a process such as whipping.

Zest - To cut the zest, or the colorful part of the skin that contains oils and provide aroma and flavor, away from the fruit.