Baking and Cooking Terms

German Style. A sauce made of Veloute (usually veal), a liaison, and lemon juice.

Cut into matchstick shapes, usually refers to potatoes.

Red or purple pigments in vegetables and fruits.

Garnished with asparagus.

Greek Soup made of chicken stock, egg and lemon juice

A container of hot water used for keeping foods hot

To tie thin slices of far, such as pork fatback, over means with no natural fat cover, to protect them while roasting

Cut into sticks, about 1/4 x 1/4 / 2 1/2 - 3 inches.

A sauce made of butter and egg yolks and flavored with a reduction of vinegar, shallots, tarragon and peppercorns.

To stir repeatedly

A sauce made by thickening milk with a roux.

A mixture of equal parts raw butter and flour mixed together into a smooth paste.

Butter heated until it is dark brown and flavored with vinegar.

Whole butter heated until it is light brown.

A cream soup made from shellfish.

An English pudding thickened with cornstarch. 2. A French almond flavored pudding containing gelatin and milk.

A white stew made of white meat or poultry simmered without preliminary browning and served with a white sauce.

To combine.

Until dry

Holding meats in coolers under controlled conditions to allow natural tenderizing to take place.

To cook foods by surrounding them with hot, dry air.

To cook an item partially and very briefly in boiling water or in hot fat. Usually a preparation technique to loosen peels from vegetables.

The type of measures used for liquids