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

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

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

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

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

A traditional Provençal fish stew originating from Marseille.

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

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

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

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

A slicing technique in which leafy green vegetables or herbs are cut into long, thin strips.

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

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

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

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

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.

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

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

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

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

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

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

Cutting vegetables into thin strips, similar to matchsticks.

Flour and fat cooked together and used to thicken sauces.

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