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1. LIAISON

   A mixture of egg yolks and cream used to thicken and enrich sauces. Also loosely applied to any appa...

   Anonymous (not verified) - 17 September, 2012

2. FAT

   One of the basic nutrients used by the body to provide energy. Fats carry flavor in food and give a ...

   Anonymous (not verified) - 17 September, 2012

3. LITER/LITRE

   A metric measure of liquid volume. One liter is equal to a little more than 1 quart (4 cups).

   Anonymous (not verified) - 17 September, 2012

4. LYONNAISE

   Food cooked in the style of Lyons. Lyonnaise potatoes are sautéed with onions and butter. Also refer...

   Anonymous (not verified) - 17 September, 2012

5. MAYONNAISE

   A cold emulsion of oil, egg yolks, vinegar, mustard and seasonings, used as a dressing, a spread or ...

   Anonymous (not verified) - 17 September, 2012

6. MAITRE D'HOTEL

   Dining room manager or food and beverage manager, informally called maitre d'. This position oversee...

   Anonymous (not verified) - 17 September, 2012

7. MACAROON

   Small cookie of nut paste (typically almond or coconut), sugar and egg white.

   Anonymous (not verified) - 17 September, 2012

8. MANDOLINE

   A slicing device of plastic or stainless steel with carbon steel blades. Most models have blades tha...

   Anonymous (not verified) - 17 September, 2012

9. MERINGUE

   Egg whites beaten with sugar until they stiffen. Types include regular or common, Italian and Swiss....

   Anonymous (not verified) - 17 September, 2012

10. MARINADE

    An appareil used before cooking to flavor and moistein foods. May be liquid or dry. Liquid marinades...

    Anonymous (not verified) - 17 September, 2012

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