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1. ENTRECOTE

   Literally, "between the ribs" .A very tender steak cut from between the ninth and eleventh ribs of b...

   Anonymous (not verified) - 17 September, 2012

2. APERITIF

   A light alcoholic beverage consumed before the meal to stimulate the appetite.

   Anonymous (not verified) - 17 September, 2012

3. DRIED FRUIT

   Fruits that have been depicted of more than half of its water content by exposure to the sun or by m...

   Anonymous (not verified) - 17 September, 2012

4. AROMATICS

   Ingredients such as herbs, spices, vegetables, citrus fruits, wines, and vinegars used to enhance th...

   Anonymous (not verified) - 17 September, 2012

5. ASOURES

   Dessert from Constantinople made from the juice of boiled wheat, enhanced with nuts and raisins and ...

   Anonymous (not verified) - 17 September, 2012

6. ASPIC

   A clear jelly made from stock (or occasionally fruit or vegetable juice) thickened with gelatin.Used...

   Anonymous (not verified) - 17 September, 2012

7. STEAM

   To cook items in a vapor bath created by boiling water or other liquids.

   Anonymous (not verified) - 17 September, 2012

8. EGGS BENEDICT

   A rich egg dish often served for breakfast or brunch. It is made by layering Canadian-style bacon sl...

   Anonymous (not verified) - 17 September, 2012

9. WHIP/WHISK

   To beat an item, such as cream or egg whites, to incorporate air. Also, a special tool for whipping ...

   Anonymous (not verified) - 17 September, 2012

10. AVGOHYLOS

    Traditional Cretan pasta shaped into a very thin, flat strip. The dough contains egg.

    Anonymous (not verified) - 17 September, 2012

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