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1. RAGOUT

   A stew of meat and/or vegetables.

   Anonymous (not verified) - 17 September, 2012

2. RAMEKIN

   A small overproof dish, usually ceramic.

   Anonymous (not verified) - 17 September, 2012

3. RATATOUILLE

   One of the most important ambassadors of North African cuisine. The dish contains tomato, eggplant a...

   Anonymous (not verified) - 17 September, 2012

4. REDUCTION

   The product that results when a liquid is reduced.

   Anonymous (not verified) - 17 September, 2012

5. SHALLOW POACH

   To cook an item gently in a shallow pan, barely covered with simmering liquid. The liquid is often r...

   Anonymous (not verified) - 17 September, 2012

6. PAN FRY

   To cook in fat in a skilled. Generally involves more fat than sauteing or stir-frying but less than ...

   Anonymous (not verified) - 17 September, 2012

7. RISOTΤO

   Rice sauteed briefly in butter with onions and possibly other aromatics, then combined with stock , ...

   Anonymous (not verified) - 17 September, 2012

8. ROULADE

   A slice of meat or fish rolled around a stuffing. Also, a filled and rolled sponge cake.

   Anonymous (not verified) - 17 September, 2012

9. ROAST BEEF

   Classic British dish. Beef noua rosted in the oven and traditionally served with Yorkshire pudding a...

   Anonymous (not verified) - 17 September, 2012

10. ROUX

    A French term that refers to a mixture of flour and a fat, such as cooking oil, margarine, or butter...

    Anonymous (not verified) - 17 September, 2012

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