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

A traditional Provençal fish stew originating from Marseille.

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

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

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

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

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

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

Cutting vegetables into thin strips, similar to matchsticks.

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

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

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

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.

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.

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

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

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.

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

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.

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.

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

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.

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