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1. SIMPLE SYRUP

   A mixture of water and sugar (with additional flavorings or aromatics as desired), heated until the ...

   Anonymous (not verified) - 17 September, 2012

2. CHIFFON

   Special vessel - tool used for the preparation of whipped cream and foams. It looks like a thermos w...

   Anonymous (not verified) - 17 September, 2012

3. CHIFFONADE

   Fine shreds of leafy vegetables or herbs, often used as a garnish.

   Anonymous (not verified) - 17 September, 2012

4. SOMMELIER

   Wine steward or waiter. Helps diners select wine and serves it. Responsible for the restaurant's win...

   Anonymous (not verified) - 17 September, 2012

5. SODA BREAD

   Quick bread found in most world cuisines. The yeast usually contained in bread is replaced by baking...

   Anonymous (not verified) - 17 September, 2012

6. SORBET

   A frozen dessert made with fruit juice or another base, a sweetener (usually sugar) and beaten egg w...

   Anonymous (not verified) - 17 September, 2012

7. SAUTE

   To cook quickly in a small amount of fat in a pan on the stovetop.

   Anonymous (not verified) - 17 September, 2012

8. CREAM PUFF

   A pastry made with pate a choux, filled with crème patisserie and usually glazed. Also called profit...

   Anonymous (not verified) - 17 September, 2012

9. SOUS CHEF

   Literally, "under chef". The chef who is second in command in a kitchen, usually responsible for sch...

   Anonymous (not verified) - 17 September, 2012

10. SPIT-ROAST

    To roasts an item an o large skewer or spit over, or in front of, an open flame or other radiant hea...

    Anonymous (not verified) - 17 September, 2012

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