COOKING TERMS

AU JUS: With natural gravy.

ASPIC: This denotes a savory jelly made from stock or from tomato
juice with gelatin.

AU GRATIN: Means covered with cheese or crumbs or both and
baked.

BASTE: To moisten food while baking with juices from pan or other
liquid or fat.

BAKE UNTIL TENDER: Until a fork or skewer can easily be in-
serted.

BLEND: To mix well.
BISQUE: A white soup made of shell fish.

BOUILLON: A clear soup stronger than broth, yet not so strong as
consomme, which is clear soup.

CAFE AU LAIT: Equal parts of coffee and milk.
CANAPE: Small open appetizer, served as first course.

CHARLOTTE: A pudding made of bread or cake covered with fruit
or gelatin.

CHILL: To place food in the refrigerator until cold, not frozen.
CREAM: To mix shortening in bow! until it is soft and light.

CROQUETTES: A savory mince of meat or fish made with a sauce
into shapes.

CUT AND FOLD: To slice down through a mixture with a spoon and
bring it to the top, folding over on the upward stroke.

ENTREE: A light dish served between courses at dinner.
FONDUE: A light preparation of cheese and eggs.

FRAPPE: partly frozen.

FRICASSEE: A dish of any boiled meat served in a rich milk sauce.

GLAZE OR GLACE: Iced or glossed over. Meats are glazed by cov-
ering with concentrated stocks or jellies. Fruits may be frozen
or covered with a shiny film of hardened sugar syrup.

HORS D’OEUVRES: Appetizing side dishes such as olives, radishes,
celery and pickles.

JULIENNE: Cut in fine strips or strings.

KNEAD: To place dough on a flat surface and work it, pressing down
with knuckles, then fold over, repeating several times.

MARINATE: To allow fruits or vegetables to stand in dressing or
syrup to improve flavor.

PIQUANT: A sharp sauce.
PUREE: Food boiled to a pulp and put through a sieve.
SAUTE: To cook gently in a small amount of fat.

SCALD: To heat milk product until scum forms over top (196 de-
grees F’. — not boiling).