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1. VICHYSSOISE

   A pureed soup usually made from potatoes and leeks cooked in chicken broth. Vichyssoise generally is...

   Anonymous (not verified) - 17 September, 2012

2. VITAMINS

   Any of varius nutritionally essential organic bubstances that do not provide energy but usually act ...

   Anonymous (not verified) - 17 September, 2012

3. TUBER

   The freshly root, stem or rhizome of a plant, able to grow into a new plant. Some, such as potatoes,...

   Anonymous (not verified) - 17 September, 2012

4. CLARIFIED BUTTER

   Butter from which the milk solids and water have been removed, leaving pure butterfat. Has a higher ...

   Anonymous (not verified) - 17 September, 2012

5. BUTTERCREAM

   An icing made of butter, sugar and eggs or custard, used to garnish cakes and pastries. The four typ...

   Anonymous (not verified) - 17 September, 2012

6. BOIL

   To cook food by fully immersing it in liquid at the boiling point (100⁰C).

   Anonymous (not verified) - 17 September, 2012

7. EMULSION

   A mixture of two or more liquids, one of which is a fat or oil and the other of which is water based...

   Anonymous (not verified) - 17 September, 2012

8. GARDOUBA

   Meze made of goat and lamb offal wrapped in intestines. Baked in the oven or pot roasted.

   Anonymous (not verified) - 17 September, 2012

9. HOTEL PAN

   A rectangular metal pan, in a number of standard sizes, with a lip that allows it to rest on a stora...

   Anonymous (not verified) - 17 September, 2012

10. STUFFING

    Cooking preparation which can be placed within a food or other preparation such as for example a cut...

    Anonymous (not verified) - 17 September, 2012

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