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1. PÂTE À CHOUX

   Cream puff batter, made by boiling water or milk, butter and flour, then beating in whole eggs. When...

   Anonymous (not verified) - 16 April, 2018

2. PÂTE SUCRÉE

   A sweet short pastry used for pies, tarts and filled cookies.

   Anonymous (not verified) - 16 April, 2018

3. KNEAD

   To work or mix a dough by hand to soften it to working consistency or to stretch yeasted doughs to e...

   Anonymous (not verified) - 17 September, 2012

4. FERMENTATION

   The process of yeast acting to break down sugars into carbon dioxide gas and alcohol, which is essen...

   Anonymous (not verified) - 17 September, 2012

5. STOCK

   A flavorful liquid prepared by simmering meat bones, poultry bones, seafood bones and/or vegetables ...

   Anonymous (not verified) - 17 September, 2012

6. CALORIE

   A unit of measure of food energy. It is the amount of energy needed to raise the temperature of 1 ki...

   Anonymous (not verified) - 17 September, 2012

7. SEAR

   To brown the surface of food in fat over high heat before finishing by another method (e.g. braising...

   Anonymous (not verified) - 17 September, 2012

8. SWEAT

   To cook an item, usually vegetable(s), in a covered pan in a small amount of fat until it softens an...

   Anonymous (not verified) - 17 September, 2012

9. IMAM BAILDI

   Food of Turkish decent which became part of Greek cuisine via the infleunce of Constantinople. Made ...

   Anonymous (not verified) - 17 September, 2012

10. INVERT SUGAR

    A sugar that is a mixture of dextrose and fructose, which will not easily crystallize. These sugars ...

    Anonymous (not verified) - 17 September, 2012

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