        A La King:     Food heated in a rich white sauce, cream sauce or
                     sherry-flavored sauce.

       A La Mode:    Literally, in the fashion, or manner of; this phrase
                     is loosely used in American cookery; can mean food which
                     has been soaked, and sometines cooked in a marinade; also
                     pie served with a heaping mound of ice cream on it; or
                     any dessert having ice cream on top.

      Appetizer:     Food or beverage served before the first course of
                     luncheon or dinner.

      Aspic:         Almost any type of dish, except dessert, which has been
                     thickened with gelatin, or covered with it. Formerly
                   meant meat, chicken or fish stock, sometimes including
                     bits of meat and vegetables, boiled down so that when
                     cold it thickened with its own gelatin.

      Au Gratin:  Food in a sauce, the top covered with bread crumbs and
                  butter; or cheese; or both crumbs and cheese, baked or
                  broiled until browned crust is formed on top.

      Barbecue:   To roast meat, poultry or fish over coals or on a spit,
                  basting frequently with a highly seasoned sauce; to prepare
                  such food in a sauce on the range or in the oven.

      Baste:      To pour liquid by spoonfulls over a food while it is cooking
                  to keep it from drying out and to add flavor; either liquid
                  from the pan in which the food is cooking or other liquid
                  is used.

      Batter:     A semi-liquid mixture of flour, liquid and other
                  ingredients, to which heat is to be applied.

     Beat:      With a spoon, fork, whisk or wheel (rotary) beater to
                introduce air throughout any food mixture. Stirring in rapid
                regular, round-and-round or over, under and over strokes
                with a spoon or beater.

     Bisque:    A rich cream soup: formerly only shellfish cream soups were
                called besques. Also frozen whipped cream or cream desserts.

     Blanch:    To immerse food in boiling water for a brief period of time
                then drain and rinse it in cold water immediately.

     Boil:      To cook in a liquid heated until it is bubbling. A full
                rolling boil is one which cannot be smoothed down by
                stirring with a spoon.

     Bouillon:  A clear brown stock made either by boiling meat with water
                and seasonings, or from commercially prepared bouillon
                cubes. When served as soup it is called bouillon;
                combination stock (meat and poultry) is consume'; fish
                stock is called court bouillon. But there is no
                uniformity of practice in the use of these names.

     Braise:       To cook in low moist heat with fat and water or fat and
                   other liquid; usually used for meats. The method is to
                   brown the food quickly in the fat, add the liquid and
                   seasonings if used, cover the pan tightly and keep the
                   heat low until the food is cooked.

     Bread:        To cover or coat food with bread crumbs; food which is
                   breaded is usually dipped in liquid first to make the
                   crumbs stick.

     Bread Crumbs: Fine or dry bread crumbs are made from dry bread or toast
                   rolled or ground to a course powder. Soft bread crumbs
                   are made by removing the crust from the bread, then cutting
                   or breaking the central section into small bits.

      Broil:       To cook food by direct exposure to radiant heat, rather
                   than live coals, flame or electric heating unit.  The
                   term is also used for pan-ccoked food when no fat
                   is added to the pan.

      Broth:       Thin soup; or liquid in which meat, poultry, fish or
                   vegetables have been cooked.

      Brown:       To give the outer surface of a food brown color by
                   sauteing, frying, toasting, broiling or baking.

      Canape:     An appetizer consisting of fried or toasted bread or crisp
                  crackers topped with seasoned spread of fish, meat,
                  cheese or salad combinations.

      Capon:      Castrated male chicken; large, tender meat.


      Caramelize:  To melt sugar and heat it until it becomes a golden brown
                   liquid; this caramel liquid is used to flavor soups,
                   vegetables and other dishes; also used in cakes, icings,
                   candy and sauces.

      Chop:        To cut in small pieces with a knife or chopper;
                   a cut of meat.

      Chowder:     A half-soup, half-stew of vegetables, fish or other foods.

       Clarify:    To make liquids such as coffee or soups completely
                   transparent by the addition of egg white or other agent;
                   after several minutes heating the egg white in the liquid,
                   the white coagulates, collecting solids in it; this portion
                   can be strained off, leaving a completely clear liquid.


      Cobbler:               Form of deep fruit pie; may have top crust
                             only or top and bottom crust.

      Cocktail:              Beverage, alcoholic or made of fruit or
                             vegetable juices, served as appetizer before
                             meal; also a cup of chopped fruit, or of seafood
                             dressed in a tart sauce, served before a meal.

      Confectioners' Sugar:  Finest form of cane or beet sugar; used for
                             frostings and confections. Do not confuse
                             with powered sugar which is coarser and
                             not so sweet.

      Compote:               Cooked, sweetened fruit, usually two or more
                             kinds mixed; served as dessert or with meat
                             or poultry.

      Condiments:  Seasonings such as salt, pepper, paprika, including
                   spices and herbs; also used to refer to sauces such as
                   tobasco, worcestershire, A-1, and similar bottled
                   seasonings.

      Consomme':   Clear soup made of meat and chicken, or as used today,
                   any clear soup.

      Core:        The fruit's core is the stem running through it
                   surrounded by seeds. To core an apple or pear is to remove
                   its core; the cylindrical knife for this puropse is
                   called a corer.

      Cream:       To soften fat by beating it with a spoon or beater until
                   it can be whipped almost like very thick cream; also means
                   to blend fat and sugar smoothly together.

      Creole:      The addition of tomatoes, green peppers, spicy seasonings
                   and sometime chopped okra or corn to a sauce or dish;
                   in the style of New Orleans cookery.

      Croquettes:  Food, raw or cooked, hashed fine, held together by a
                   thick sauce or egg, shaped into small forms (balls,
                   cylinders, cones, cubes) and cooked in deep, hot fat.

      Croutons:    Tiny cubes of bread fried in fat or toasted, and served
                   as garnish on soups and other dishes.

      Cut in:      To work fat or shortening into flour or corn meal with
                   the fingers, or with two knives or a pastry blender
                   until the mixture has the texture of very course meal.

      Cut & Fold:  Usually applied to adding stiffly beaten egg whites to a
                   liquid or other mixtures; the cutting is done by turning
                   the spoon sideways as it goes into the mixture from bottom
                   of the bowl, then fold it over the top portion, and repeat
                   till the two mixtures are combined.

      Cutlet:      A piece of meat from the leg or rib; also croquet mixture
                   shaped like a chop or meat cutlet.

      Deep fat
        Frying:    To fry in a large kettle nearly full of liquid fat, which
                   has been heated so that the food floated in it
                   browns quickly.

      Demitasse:   Literally half cup; the small cup of after dinner coffee.
      Deviled:    Highly spiced food.

      Dice:       To cut into small cubes or pieces.

      Draw:       Used in reference to poultry, means to cut the foul
                  open and remove (draw out) the entrails.

      Dredge:     To coat food such as meat by dipping it into and completely
                  covering it with fine, powdery mixture of flour and
                  seasonings or seasoned crumbs; or to sprinkle flour and
                  other mixtures over a food; fruit is dredged in sugar
                  or with sugar.

      Dressed:    Referring to poultry, means that feathers, but not the
                  head, feet or entrails, have been removed; meaning varies
                  in different markets and communities.
      Drippings: Fats and juices which cook out of beef, veal, pork, lamb,
                 mutton or poultry while they roast or broil; fat left in
                 frying pan where bacon or chops or other meat has cooked.

      Entree:    Today, the main dish of a simple meal; in more
                 elaborate menus an interesting "made" dish served between
                 soup and meat; or fish and meat or with the meat
                 or main course.

      Escallop:  More usual term is scallop, meaning to bake any food
                 with a sauce and topping of crumbs or crumbs and cheese;
                 sometimes baked in a scallop shell or shell-shaped dish,
                 hence the name.
      Espagnole:     Spanish-style; similar to Creole in cookery since it
                     often means the addition of tomatoes or tomato paste,
                     onion and spicy seasonings.

      Eviscerate:    To remove entrails from fowl or game.

      Fat:           Butter, margarine, shortening, lard, oils, fat from fowl
                     and meat.

      Filet Mignon:  A piece of chicken, fish or meat from which bones have
                     been removed, or which originally contained no bones.

      Flake:         To break into small sections or pieces with a fork or
                     spoon.


      Flour, Browned:  Flour heated in an ungreased skillet over low heat
                       until browned; stir to avoid burning.

      Fondue:          Applied to baked cheese and crumb mixtures, or cheese
                       and wine rarebits, Swiss-style.

      Frappe':         A mixture of fruit or juices frozen to a mush, but not
                       solid; cordial or liqueur poured over cracked ice.

      French:          Of lamb chops, to trim away the meat from the end of
                       the bone.  Of beef tenderloin, to flatten with a
                       cleaver.  Of green beans, to cut lengthwise into thin
                       slivers.  Of frying, to immerse food in deep hot fat
                       until the surface is browned.

      Fricassee:       To cook meat, poultry or game cut in small pieces, in
                       liquid and fat.

      Fritters:  Food covered with batter, or mixed with batter, and fried in
                 deep, hot fat, or in a pan.

      Frost:     To spread icing or frosting over a cake, cookies or other
                 foods.

      Garnish:   To add decorative color to a dish with parsley, fruit and
                 other foods.

      Giblets:   The heart, liver and gizzard of poultry.

      Glaze:     The shiny coat given to foods: glazed ham has a sugar-and-fat
                 glaze or one of aspic or gelatin; glazed carrots are coated
                 with sugar and butter.

      Grate:         To break or scrape foods into small pieces by rubbing
                     them over a utensil known as a grater or on various small
                     grating devices.

      Gravy:         Sauce made with the juices of meat, poultry or fish in
                     the pan in which they cooked, with other added liquids
                     and seasonings and possibly flour for thickening.

      Grease:        To rub the inside surface of a dish with fat so that food
                     put into the dish will not stick to the surface; to rub a
                     baking pan or mold with oil or fat.

      Grill:         To cook food on a wire or metal rack under or over heat.

      Hors d'oeuvre: The French version of appetizers, served before a meal:
                     olives, celery, pickled beets, pickled mushrooms, sardines
                     and other foods.

      Ice:             A fruit juice mixture frozen until firm and smooth; to
                       ice means to chill either in the refrigerator or on the
                       ice; or the addition of ice to the food or drink itself.
                       Also means to apply icing or frosting to a cake.

      Infusion:        Tea, coffee, herbs, steeped by the addition of boiling
                       water, which is poured off and served as a beverage.

      Irradiate:       To add vitamin D to foods by exposure to ultraviolent
                       rays.

      a' l'italienne:  In the Italian style; garnished with Parmesan cheese or
                       Italian tomato paste; or cooked in olive oil or all
                       three.


      Jelly Test:  Dip a spoon into boiling jelly and let juice run off the
                   edge of the spoon.  If it runs into two separate streams,
                   the jelly is not done.  When the last few drops run off the
                   spoon in a single sheet rather than in two or more separate
                   streams the jelly is done.

      Julienne:    To cut into long slender pieces; usually applied to
                   vegetables, sometimes to meat or cheese.

      Knead:       To work dough, usually with the hands, until it is a smooth,
                   pliable mass.

      Lard:        To insert thin layers of fat between the fibers of thin
                   meat; gashes may be cut in the meat and slender strips of
                   salt pork or bacon introduced in the openings, then the
                   meat is sewed or pressed together to cover the added fat.
                   To enrich the food as it cooks with fat or lard.

      Leaven:    To raise; some leavening agents are baking powder, soda, eggs.

      Legumes:   Vegetables of the pea or pod family, including beans, lentils
                 and peanuts.

      Liquor:    The liquid in which food is packed, as oyster liquor, or the
                 liquor from canned fruits; pot liquor is the liquid in which
                 vegetables have been boiled, either alone or with meat.
                 Term used for all alcoholic beverages.

      Lukewarm:  A temperature about 100 to 110 F.

      Marinate:  To cover food with any liquid to give it flavor.  French
                 dressing is often used to marinate vegetables and meat, as is
                 vinegar and lemon juice-various seasonings may be added;
                 fruit juices, wines, milk are used; the liquid in which a food
                 is thus treated is called a marinade.

      Melt:       To liquefy by heat; melting is usually done at low heat.

      Meringue:   A mixture of stiffly beaten egg whites and sugar; maybe
                  cooked or uncooked.

      Mince:      To chop in very fine pieces.

      Mocha:      Coffee flavor; usually a mixture of coffee and chocolate.

      Mousse:     Frozen mousse usually contains whipped cream and gelatin, is
                  flavored with fruit, sweet sauces, wines or cordials and is
                  frozen in a mold packed in ice; a cooked mousse, such as ham
                  mousse or fish mousse also contains gelatin and cream and is
                  baked or steamed.

      Pan Broil:  To cook uncovered in a frying pan without fat, or just
                  enough fat to keep food from sticking.

      Pan Fry:     To cook in a frying pan with little fat; nearly the same as
                   pan broil, although some fat is added for any pan frying.

      Parboil:     To cook to near tenderness in boiling water; cooking is then
                   usually completed by some other method.

      Parfait:     A smooth, rich ice cream containing eggs, frozen in small
                   paper cups; or a tall dessert glass filled with syrup or
                   fruit, ice cream and whipped cream.

      Pasteurize:  To apply below-boiling heat for a given time to a food to
                   kill bacteria; used commercially for milk; used in the home
                   in the preservation of fruit juices and other foods.

      Pate':       Paste usually of mashed, seasoned liver; pate' de foie gras
                   is imported goose liver paste containing chopped truffles.


      Peel:          To pare; also to remove the skins of oranges, tangerines,
                     etc., with the finger; to skin tomatoes and other thin-
                     skinned fruits and vegetables.

      Petits Fours:  Small squares, rounds and fancy shapes of cake iced in
                     colors.

      Pipe:          To force through a pastry tube; frostings, salad dressing
                     or pureed vegetables are sometimes piped on other foods
                     for decorative effect.

      Poach:         To cook food gently in a simmering liquid so the food
                     retains its shape.

      Punch:         Beverge composed of fruit juices, tea, carbonated drinks
                     or any of these combined with liquor of alcoholic
                     content.

      Puree:   To force cooked food through a sieve, food mill, strainer or
               cheesecloth.

      Ragout:  French for brown stew.

      Ramekin: Individual baking dish or casserole; formerly only of porcelain.

      Render:  To heat any solid animal fat to melting point; also called
               "to try out."

      Rice:    To force food through a ricer or course sieve; applied to mashed
               potatoes and other foods.

      Roast:   To cook by dry heat in an oven.

      Roe:      The paste which is the basis of all cream sauces, white sauces
                and gravies; it is made by blending melted fat and flour; in
                brown roux, the flour is first browned in a hot pan.

      Saute':   To cook food in a pan containing a small amount of fat.


      Scald:    To heat liquid to just below the boiling point; also to cover
                fruits, meat, etc. with boiling water for a few minutes.

      Scallop:  See escallop. Also a shellfish.


      Score:    To cut halfway through; for example the fatty covering of ham
                is scored before baking; the outer rind of a cucumber is
                scored with a fork.

      Scrape:     To remove outer skin or flesh of a vegetable or fruit,
                  holding the knife with blade at right angles against the
                  food and moving it back and forth in a scraping, not
                  a cutting, action.

      Sear:       To brown the surface of food, usually meat, by exposing it
                  to high heat for a comparatively short period of time.

      Sherbet:    See ice. White of egg or milk added to an ice mixture
                  classes the ice as a sherbet.

      Shortening: Fat used for baking.

      Simmer:     To cook just below the boiling point; only occasional bubble
                  appears on the liquid's surface when it simmers; temperature
                  at sea level for simmering is below 200 F.

      Skewer:        Long pin of metal or wood on which food is held while
                     cooking; also smaller pins used to flatten pieces of
                     meat or sections of poultry together while cooking.

      Skim:          To remove fat or other materials that float on top
                     of a liquid with a skimmer or spoon.

      Skimmed Milk:  Milk from which cream has been removed.

      Spatula:       Flexible, wide-blade knife with a rounded end, used to
                     loosen cakes, etc. after baking.

      Steam:         To cook above, and surround by, steam rising from boiling
                     water. Steamers usually contain a rack on which the pan
                     or mold of food rests while it cooks in the steam.


      Steep:       To allow a solid substance to stand in liquid just below
                   the boiling point, while color, flavor and other qualities
                   are extracted from it; for example, tea leaves are steeped
                   in boiled water in making tea; see infusion.

      Stock:       Liquid in which foods have been cooked.

      Toast:       To brown by direct or oven heat; toasted bread.

      Toss:        To mix with light strokes, usually by lifting with
                   a fork or spoon.

      Truss:       To fasten in position with skewers or twine, as to truss
                   the legs and wings of a fowl for roasting.

      Whip:        To beat rapidly.

      Whole Milk:  Milk from which the cream has not been removed.

      XXXX Sugar:  See confectioners' sugar.


