A very small dice cut. (1/16')

Herbs or Salad leaves rolled and finely chopped

A liquid with droplets of fat evenly dispersed throughout

To ignite alcohol that has been poured over food

An equal amount of butter and flour, rubbed together and used for thickening liquids

The head end of a beef tenderloin

Small strips of bacon

Egg yolk and cream used as a thickening agent

Diced onion, carrots and celery

Basic preperations for cooking

Cooking in a pouch of parchment or other material

To brown bones or vegetables in an oven

To cook food by submerging it in simmering liquid

A large shallow pan

Flour and fat cooked together and used for thickening liquids

To cook quickly in shallow oil

Vegetables prepared and cut into a barrel shape

A small bite, usually served before a meal

Raw vegetables cut uniformally

Half brown stock, half brown sauce, reduced by half

To whisk pieces of cold butter into a hot sauce

To chop food roughly

A sauce made from butter, flour, cream and stock

A piece of bread dipped in melted butter and baked until it is crisp