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Pure To process food to achieve a smooth pulp; (2) Food that is processed by mashing, straining or fine chopping to achieve

e a smooth pulp. Internal Garnish Garnish used in such a ay that it is incorporated into the dish being served to the patron. Madeira ! "ortuguese fortified ine heated during aging to give it distinctive flavor and bro n color. Barnaise ! sauce made of butter and egg yo#es and flavored ith a reduction of vinegar, shallots, tarragon, and peppercorn. Emulsion ! uniform mi$ture of t o unmi$able li%uids; (2) Flavoring oils such as orange and lemon, mi$ed into ater ith aid of emulsions. Cumberland Sauce &auce developed from a type of traditional sausage that originated in the (former) county of 'umberland, in the (nglish )a#e *istrict. Ballotine &imilar to a galantine; usually made by stuffing a deboned poultry leg ith forcemeat; it is then poached or braised and normally served hot. Practical Term most recently developed into another ay of saying +lab, or +test., Foie Gras French for +Fat )iver., Foie Gras is the liver of a duc# or goose that has been overfed. !long ith truffles, Foie Gras is considered one of the greatest delicacies in the orld of French cuisine. -t is very rich and buttery, ith a delicate flavor unli#e regular duc# or goose liver. Cheesecloth ! light, fire mesh gau.e used to strain li%uids and ma#e sachets. Roulade ! slice of meat, poultry, or fish rolled around a stuffing; (2) ! filled and rolled spongeca#e. Mayonnaise ! thic#, creamy sauce consisting of oil and vinegar emulsified ith egg yol#s, usually used a salad dressing. Hollandaise !n emulsified sauce made of butter, egg yol#s and flavorings (especially lemon /uice). Bain-Marie ! hot0 ater bath used to gently coo# food or #eep coo#ed food hot; (2) ! container for holding food in a hot0 ater bath. Shiitake Mushrooms 0 !n edible mushroom typically cultivated on the shii tree. &hiita#e have many uses in 'hinese and 1apanese cuisine. They are served in miso soup, used as the basis for a #ind of vegetarian dashi, and also as an ingredient in many steamed and simmered dishes.

Braise ! combination coo#ing method in hich foods are first bro ned in hot fat, then covered and slo ly coo#ed in a small amount of li%uid over lo heat; braising uses a combination of simmering and steaming to transfer heat from the li%uid (conduction) and the air (convection) to the foods. Pan Fry ! dry0heat coo#ing method in hich food is placed in a moderate amount of heat. Saut ! dry0heat coo#ing method that uses conduction to transfer heat from a hot pan to food ith the aid of a small amount of hot fat; coo#ing usually done %uic#ly over high temperatures. Mise en Place French for +"utting in "lace., 2efers to the preparation and assembly of all necessary ingridients and e%uipment. Forcemeat ! preparation made from uncoo#ed ground meats, poultry, fish or shellfish, seasoned, and emulsified ith fat; commonly prepared as a country0style, basic and mousseline and used for charcuterie items. P t Traditionally, a fine savory meat filling rapped in pastry, ba#ed and served hot or cold; as opposed to terrine, hich as coarsely ground and highly seasoned meat mi$ture ba#ed in an earthen are mold and served cold; today, the ords "3t4 and terrine are generally used interchangeably. P te is French for +*ough., Galantine &imilar to a 5allotine; a charcuterie item made from a forcemeat of poultry, game or suc#ling pig usually rapped in the s#in of the bird or animal and poached in an appropriate stoc#; often served cold, usually aspic. Palate 0 The palate is the roof of the mouth in humans and vertebrate animals. The palate is divided into t o parts, the anterior bony hard palate, and the posterior fleshy soft palate or velum. The name is derived from the )atin palatum. (Continued on Back) Garde Mana!er (6) !lso #no n as the pantry chef, the coo# in charge of cold food production, including salads and salad dressings, charcuterie items, cold appeti.ers and buffet items; (2) The or# area here these foods are prepared. Charcuterie The production of p3t4s, terrines, galantines, sausages, and similar foods. "ru##le Truffle describes a group of edible subterranean mushrooms. The fruiting body of truffles is highly pri.ed as food. -n 6728, 1ean !nthelme 5rillat0&avarin, a French la yer and politician, called the truffle 9the diamond of the #itchen9 and praised its aphrodisiac po ers. :hile the aphrodisiac characteristics of truffles have not been established, it is still held in high esteem in collo%uial French and northern -talian coo#ing, and in international cuisine as ell.

Mandoline ! stainless steel, hand0operated slicing device ith ad/ustable blades. $s%ic ! clear /elly usually made from a clarified stoc# thic#ened ith gelatin; used to coat foods, especially charcuterie items, and for garnish. Proctor ! proctor is the name given to certain important university officials. Criti&ue ! criti%ue is a systematic in%uiry into the conditions and conse%uences of a concept or set of concepts, and an attempt to understand its limitations. 'uenelle ! %uenelle is a type of forcemeat, or ground meat patty, made ith a delicate hite meat or fish and very lightly spiced, so that it is much more delicately flavored than sausage, for instance. -t is typically poached. Shallot &hallot as the ord is commonly used, refers to t o different species of plant. The French Grey shallot or griselle, hich has been considered to be the 9true shallot9 by many, is a species hich gro s ild from 'entral to &outh est !sia. &hallots are e$tensively cultivated and fre%uently used in coo#ery, in addition to being e$cellent hen pic#led. Their flavor is more delicate than that of onions. Finely sliced deep0fried shallots are used as a condiment in !sian cuisine. &hallots tend to be considerably more e$pensive than onions, especially in the ;nited &tates here they are almost e$clusively imported from France. Sous-Che# ! coo# ho supervises food production and ho reports to the e$ecutive chef; he or she is second in command of the #itchen. Risotto (6) ! coo#ing method for grains in hich the grains are lightly saut4ed in butter and then li%uid is gradually added; the mi$ture is simmered ith near0constant stirring until the still0firm grains merge ith the coo#ing li%uid; (2) ! <orthern -talian rice dish prepared this ay. (e!umes (6) French for +=egetables,; (2) ! large group of vegetables ith double0 seamed seed pods; depending upon the variety, the seeds, pod and seeds together, or the dried seeds are eaten. "e)mati Trade name for an aromatic rice hybrid of basmati and !merican long0grain rice ( hich is a genetically modified patented variety that is creating great controversy), both of hich have a mild popcorn0li#e aroma and flavor. -n -ndonesia there are also red and blac# varieties. (Continued on Back) "omatillo The tomatillo is a small, spherical and green or green0purple fruit surrounded by a paper0li#e hus# formed from the caly$. !s the fruit matures, it fills the hus# and can split it open by harvest. The hus# is bro n and the fruit yello ish hen it is ripe. Tomatillos are the #ey ingredient in fresh and coo#ed )atin !merican green sauces.

The freshness and greenness of the hus# is a %uality criterion. Fruit should be firm and bright green as the green color and tart flavor are the main culinary contributions of the fruit. Caul Fat ! fatty membrane from pig or sheep intestines; it resembles fine netting and is used to bard roasts and p3t4s and to encase forcemeat for sausages.