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Appetizer |
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A small serving of food or
beverage served before or as the first course of
a meal. |
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Aspic |
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A transparent jelly, usually made
of meat stock, which has been boiled down
sufficiently to become firm when cold. Also
applies to meat, fish or vegetable stock
thickened with gelatin. |
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Batter |
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A mixture of liquid, flour, eggs
and sometimes butter, that can be poured or
dropped. |
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Bisque |
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A rich thick cream soup usually
made from fish. Also a rich frozen dessert,
usually containing powdered nuts or macaroons. |
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Bonbon |
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A sweet made of or dipped into
fondant. |
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Bouillabaisse |
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A chowder or stew made of several
varieties of fish. |
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Bouillon |
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Clear, delicately seasoned soup
usually made from lean beef stock. |
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Caffeine |
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An alkaloidal substance found in
the coffee bean, kola nuts, tea leaf, maté
and cocoa bean. The content in a cup of a coffee
is 1.5 grains; in tea less than 1 grain. |
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Canapé |
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An appetizer made of a small
piece of bread, toast or cracker spread with
savory food. |
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Capon |
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A castrated male chicken. Grows
large (4lbs. or over) with large proportion of
white meat. |
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Caramel |
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Burnt sugar syrup used for
coloring and flavoring. Also a chew candy. |
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Caviar |
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Salted roe (fish eggs) originally
from sturgeon. |
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Charlotte or Charlotte Russe |
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Usually a gelatin dessert with
flavored whipped cream molded in a form lined
with cake or lady fingers. |
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Chicory |
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The root of a plant that is
sliced, dried, roasted and then mixed with
coffee. Leaves of plant are used for salad and
sometimes called curly endive. |
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Cider |
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The juice pressed from apples
used as a beverage or to make vinegar. |
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Cobbler |
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A deep-dish fruit pie with a rich
biscuit topping instead of pastry. |
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Cocktail |
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An appetizer served before or as
the first course of a meal.
(a)
An alcoholic beverage usually served before
dinner. (b)
Fruit or vegetable juice.
(c)
Cut fruit or shellfish with tart sauce served as
first course. |
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Compote |
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Fruits cooked in syrup so that
fruit is kept as whole possible. |
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Condiments |
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Food seasonings such as salt,
vinegar, herbs and spices. |
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Consommé |
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A highly seasoned clear soup made
from a combination of beef, veal, and poultry. |
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Cracklings |
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Crisp particles left after fat
has been rendered from pork or goose. |
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Cream Sauce |
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A white sauce made with cream or
milk. |
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Croquettes |
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Chopped or ground cooked food
held together by a thick sauce, then shaped,
dipped into egg and crumbs and fried. |
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Croutons |
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Cubes or slices of toasted or
fried bread served with soup or salad. |
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Custard |
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A cooked or baked mixture mainly
of eggs and milk. It may be sweetened to use as
a dessert or as an entree when combined with
cheese, corn, or fish. |
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Cutlet |
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A small piece of meat cut from
the leg or rib of veal or pork, or a croquette
mixture made into the shape of a cutlet. |
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Deep-Dish Pie |
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A fruit pie with top crust only,
baked in a deep dish. |
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Dough |
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A mixture of liquid, flour, eggs
and sometimes butter, that is stiff enough to be
handled or kneaded |
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Drippings |
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Fat or liquid resulting from
cooked meat. |
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Entree |
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The main dish of an informal meal
or a subordinate dish served between main
courses. |
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Fondant |
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A sugar and water mixture cooked
to the soft-ball stage (234°F)
cooled and kneaded. |
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Fondue |
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A baked food similar to a soufflé
but including bread or cracker crumbs, also a
melted cheese dish. |
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Frappe |
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Sweetened fruit juice frozen
until of mushy consistency. |
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Fritters |
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Fruit, meat, vegetables or fish
covered with batter or chopped and mixed batter.
Usually fried in deep fat. |
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Gelatin |
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Unflavored, is an animal protein
extracted from tissue of cattle which, when
combined with liquids, forms a solution that
solidifies into a gel. |
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Giblets |
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The heart, liver and gizzard of
poultry. |
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Goulash |
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A thick meat stew originating in
Hungary. |
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Hollandaise |
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A rich sauce made of egg yolks,
lemon on juice and butter, served with hot
vegetables and fish. |
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Hors D'oeuvres |
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Colorful finger morsels which
vary in size and shape. They may be plain,
stuffed or decorated and prepared in advance. |
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Ice |
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A frozen mixture of fruit juice,
sugar and water. |
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Infusion |
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Liquid extracted from coffee, tea
or herbs. |
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Julienne |
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Food cut into match-like strips |
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Macédoine |
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A mixture of vegetable or fruits. |
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Marinade |
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An oil and acid mixture as French
dressing in which food is allowed to stand to
give flavor to meats and salads. |
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Marzipan |
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A paste of almonds and sugar. |
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Meringue |
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A mixture of stiffly beaten egg
whites, flavoring and sugar. Used on pies or
other desserts. |
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Minestrone |
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A thick Italian vegetable soup. |
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Mocha |
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A flavoring made from coffee
infusion. |
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Mousse |
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A mixture of whipped cream, sugar
and flavoring frozen without stirring. Or
flavored thin cream and gelatin combined with
meat, fruits or vegetables. |
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Muffin |
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A batter baked in muffin-pan
wells and served as quick bread. |
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Parfait |
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A frozen dessert made of beaten
egg whites or yolks with a hot sugar syrup
poured over them and then whipped cream folded
into the mixture. Also applied to ice cream and
syrup served in parfait glasses. |
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Puree |
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A smooth thick pulp made by
pressing cooked fruit or vegetables through a
sieve or food mill. |
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Ragout |
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A thick, highly seasoned stew. |
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Relish |
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A highly seasoned food used as an
accompaniment. |
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Roe |
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Eggs of fish. |
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Sherbet |
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Frozen mixture of fruit juice,
sugar, egg whites and milk or water. |
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Skewer |
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A strong pin of wood or metal
used to hold food in shape while cooking. |
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