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Friday, February 18, 2011

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

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