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  1. a dish of potatoes cut into 1.5" tourneed potatoes sautéed in butter until browned.
  2. knife cut - 90' quarter turn cut.
  3. a white sauce make of milk thickened with roux. One of the five mother sauces.
  4. brown sauce made with port, shallots, thyme, cayenne, lemon and orange juice and zest.
  5. meat juice thickened lightly with a starch slurry.
  6. browned in an oven.
  7. to degrease
  8. a cold leek soup.
  9. a small bead-like grain that is prepared like rice.
  10. to skim
  11. knife cut - ½" X ½" X 1/8" diamond shaped cut.
  12. a dish of pasta, with a sauce of eggs, cream, Parmesan and bits of cooked ham. (Italian).
  13. Italian for cornmeal. An Italian dish made by cooking cornmeal with a liquid until it forms a soft mass; it is eaten hot or cooled; cut into squares and grilled or fried.
  14. "to the tooth", describing a cooked texture. (Italian)
  15. vegetables. Also, English for seeds of certain plants, including beans and peas.
  16. a classic emulsion, similar to hollandaise, with the addition of tarragon.
  17. broth that has been clarified using a mixture of ground meat, egg whites, and other ingredients that trap impurities.
  18. equal parts flour and fat used to thicken liquids.There are three types: white, blond/pale and brown.
  19. a plain custard cut in decorative shapes used to garnish consommé.
  20. a shallow skillet with sloping sides and a single, long handle.
  21. brown sauce made with white wine, onion, mustard, and butter.
  22. veal stock thickened with a starch slurry.
  23. a conical metal strainer with a very fine mesh; it is used for straining stocks and sauces.
  24. a dish of potatoes sautéed with onions and butter. A French preparation associated with the cuisine of Lyon, France; the dishes are garnished or prepared with onions.
  25. knife cut - "peasant style" ½" X ½" X 1/8" thin square slice.
  26. rice that is sautéed briefly in butter with onions and possibly other aromatics, then combined with stock, which is added in several additions and stirred constantly, producing a creamy texture with grains that are still al dente.
  27. a small bundle of herbs tied with string.
  28. a brown sauce made with white wine, peppercorns, butter and cream.
  29. a brown sauce made with mushrooms, shallots, tomato concasse, and white wine.
  30. fresh breadcrumbs.
  31. meat stock thickened with a starch slurry.
  32. potatoes
  33. to process food by mashing, straining or chopping to make a smooth paste.
  34. a drum sieve used for pureeing foods.
  35. spices enclosed in cheesecloth. A standard sachet contains parsley, thyme, peppercorns, bay leaf and an optional garlic clove.
  36. a vegetable ragout made in France's Provence region from tomatoes, eggplant, zucchini,onions, garlic, sweet peppers and herbs simmered in olive oil.
  37. French for burned and used to describe the browning of a food by means of direct heat.
  38. a food such as potatoes or salmon that has been pureed, formed into small shapes, breaded and deep fried.
  39. a brown sauce made with white wine, pepper mignonette, shallots and cayenne.
  40. mixture of egg yolks and cream used to thicken and enrich sauces.
  41. game stock thickened with a starch slurry.
  42. knife cut - 1/8" - ½" rounds cut to thickness.
  43. an Italian dumpling.
  44. knife cut - ¼" X ¼" X 2" log.
  45. a stock made from bones that have already been used for stock.
  46. 1. A container for holding foods in a hot water bath.
    2. A hot water bath used to cook foods gently or to keep cooked foods hot; also known as a water bath.
  47. a dish of thinly sliced potatoes that are layered with butter, cooked in a lidded dish and then inverted and cut into wedges for service.
  48. type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics. Fish fumet is the most common type.
  49. knife cut - 1/8" dice
  50. brown sauce made with brown stock, caramelized mirepoix, tomato puree and seasonings. One of the five mother sauces.
  51. made till almost dry.
  52. tomatoes that have been peeled, seeded and chopped.
  53. brown sauce made with white wine, fines-herbes and lemon juice.
  54. a shallow skillet with straight sides and a single, long handle.
  55. a shallow, wide, straight-sided pot with two loop handles.
  56. lamb stock thickened with a starch slurry.
  57. a combination of aromatic vegetables used to flavor stocks, soups, braises and stews.
  58. knife cut - "farmer style" vegetable is sliced lengthwise, then cut 1/8" - ½" thick.
  59. reduced cooking liquid from shallow poaching.
  60. a small dumpling made by rubbing prepared dough through a colander or special sieve directly into a simmering liquid. (German)
  61. chicken stock thickened with a starch slurry.
  62. a mixture of equal proportions of brown stock and brown sauce that has been reduced by half.
  63. mashed potatoes mixed with raw eggs, piped, and oven browned.
  64. white butter sauce.
  65. knife cut - 1 ½" - 2" long, 7 sided, football shaped cut.
  66. a brown sauce made with red wine, glace de viande and marrow.
  67. a soup based on crustaceans or vegetable puree.
  68. meat
  69. a brown sauce made with shallots, pepper, white wine, marrow and parsley.
  70. reduced stock
  71. knife cut - 1/8" X 1/8" X 2" log.
  72. duck stock thickened with a starch slurry.
  73. a dish with a browned topping of bread crumbs and/or grated cheese.
  74. a cooking technique for cooking grains in which the grain is sautéed briefly in butter, then simmered in stock or water with seasonings.
  75. a sauce of white stock thickened with white roux. One of the five mother sauces.
  76. a sauce made from a puree of vegetables or fruit.
  77. French for soup and used to describe a pureed soup that can be thickened with cream or egg.
  78. a French compound sauce made from a béarnaise tinted red with tomato paste.
  79. brown sauce made with Madeira wine.
  80. small bits of semolina dough.
  81. when fish/shells are added to a court bouillon.
  1. a Anna Potatoes (Ahn-nah Potatoes):
  2. b Jus de d'Agneau Lie (zhew de ahn-yoh lee-A):
  3. c Polenta (poh-LEHN-tah):
  4. d Bouquet Garni (bo-kay gar-knee):
  5. e Rondeau (ron-doe):
  6. f Lyonnaise (ly-un-NAYZ):
  7. g Risotto (rih-zoh-toh):
  8. h Oblique (O-bleek):
  9. i Croquette (krow-ket):
  10. j Brule (broo-lay):
  11. k Béarnaise (bare-naze):
  12. l Duchesse Potatoes (doo-shess potatoes):
  13. m Mirepoix (mere-pwah):
  14. n Sautoir (saw-twahr):
  15. o Gnocchi (NYOH-kee):
  16. p Ratatouille (ra-tuh-TOO-ee):
  17. q Robert (roh-bare):
  18. r Sachet D'Espices (sa-shay dee-es-peece) or (sa-shay day-pea-sah):
  19. s Bordelaise (bohr-dl-AYZ):
  20. t Julienne (joo-lee-en):
  21. u Jus de Veau Lie (zhew de voh lee-A):
  22. v Au Gratin (oh GRAH-tan):
  23. w Choron (show-rawhn):
  24. x Fermiere (fur-mee-ay):
  25. y Liason (lee-A-zon):
  26. z Lozenge (lozz-enj):
  27. aa Fumet (few-may):
  28. ab Al dente (all den-tay):
  29. ac Couscous (KOOS-koos):
  30. ad Concasse (kon-ka-say):
  31. ae Tourne (tor-nay):
  32. af Jue Lie (zhew lee-A):
  33. ag Cuisson (koo-sahn):
  34. ah Porto (por-toe):
  35. ai Consommé (con-so-may):
  36. aj Beurre Blanc (burr blonk): white butter sauce.
  37. ak A sec (ah-sek):
  38. al Pilaf (PEE-lahf):
  39. am Veloute (vah-loo-tay):
  40. an Tamis (TAM-ee):
  41. ao Diable (dee-AHB-luh):
  42. ap Chateau Potatoes (sha-toe potatoes):
  43. aq Gratinee (grah-tin-ay):
  44. ar Viande (vee-ond):
  45. as Brunoise (brew-nwah):
  46. at Jus de Volaille Lie (zhew de vohl-yay lee-A):
  47. au Fines-Herbes (FEENZ-erb):
  48. av Sauteuse (saw-toose):
  49. aw Demiglace (demi-glaz):
  50. ax Jus de Viande Lie (zhew de vee-ond lee-A):
  51. ay De Grassie (dee-grassy)
  52. az Bercy (bair-See):
  53. ba Chasseur (shah-SUR):
  54. bb Coulis (coo-lee):
  55. bc Quinoa (KEEN-wah):
  56. bd Paysanne (pay-zan):
  57. be Royale (rwah-yal):
  58. bf Rondelle (ron-dell):
  59. bg Puree (pure-ray):
  60. bh Jus de Gibier Lie (zhew de jhee-byay lee-A):
  61. bi Legumes (leh-GEWM):
  62. bj Bisque (bisk):
  63. bk Remouillage (reh-moo-lagsh):
  64. bl Espagnole (es-pan-nyole):
  65. bm Carbonara (kar-boh-NAH-ra):
  66. bn Roux (rooh):
  67. bo Glace (glahs-zay):
  68. bp Nage (nahj):
  69. bq De Pouillage (dee-pool lodge)
  70. br Potage (po-tahzh):
  71. bs Spatzle or Spaetzle (SHPEHT-zuhl)
  72. bt Chinois Mousseline (sheen-WAH moo-sah-leen):
  73. bu Pommes (pomz):
  74. bv Bain-Marie (bane mah-ree):
  75. bw Béchamel (bay-sha-mel):
  76. bx Vichyssoise (vishy-swah):
  77. by Jus de Canard Lie (zhew de can-ard lee-A):
  78. bz Battonet (ba-ton-nay):
  79. ca Mie pain (mee pahn):
  80. cb Diane (dee-AHN):
  81. cc Madere (muh-DEH-rah):