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A cooking process wherein the food substance, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water to halt the cooking process.

Traditional French appetizers consisting of sliced or whole raw vegetables which are typically dipped in a vinaigrette or other dipping sauce.

A cooking procedure in which alcohol is added to a hot pan to create a burst of flames.

A traditional French Provençal stewed vegetable dish, originating in Nice.

An emulsion of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction), usually seasoned with salt, and white pepper or cayenne pepper.

A luxury food product made of the liver of a duck or goose that has been specially fattened.

A preparation of meat similar to pâté, made by cooking seasoned meat slowly in fat and then shredding it to be stored in some of its cooking fat.

A method of cooking in which the food is put into a folded pouch or parcel and then baked.

A mixture of cooked ground meat and fat minced into a spreadable paste, often included spices and other flavorings.

A smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans.

A dish that consists of a large center cut filet mignon, cooked between two lesser pieces of meat that are discarded after cooking.

A flavor base made from diced vegetables that are cooked, usually with butter, oil, or other fat, for a long time on a gentle heat without coloring or browning.

A type of clear soup made from richly flavored stock or broth that has been clarified, a process which uses egg whites to remove fat and sediment.

A mixture of creamed fish or meat, sometimes combined with breadcrumbs, with a light egg binding, formed into an egg-like shape.

A mixture of oil, vinegar, and seasonings used as a salad dressing or a marinade.

A French forcemeat loaf similar to a pâté, made with more coarsely chopped ingredients.

A traditional Provençal fish stew originating from Marseille.

A glaze, icing, sauce, or filling for pastries made from chocolate and cream.

A method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath at an accurately regulated temperature.

A stew made typically of poultry, cut up and cooked in a white sauce with vegetables.

Cutting vegetables into thin strips, similar to matchsticks.

An upside-down pastry in which the fruit (usually apples) are caramelized in butter and sugar before the tart is baked.

A thick sauce made from pureed and strained vegetables or fruits.

Flour and fat cooked together and used to thicken sauces.

A trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all facets of wine service.

Food that has been cooked and preserved in fat, typically duck or goose.

A large puff pastry case with a lid, filled with a savory mixture, typically of meat or fish in a sauce.

A condiment usually made with minced shallots, cracked pepper, and vinegar.

A small bite-sized appetizer, literally 'mouth amuser'.

A savory sauce, made from a roux and a light stock, that is thickened with butter and cream.