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1. ÉCLAIR

   A long, thin baked shell of pate a choux, filled with crème pattisiere and glazed with chocolate fon...

   Anonymous (not verified) - 17 September, 2012

2. EXTRACT AND OIL

   Products based on the aromatic essential oils of plant materials that are distilled by various means...

   Anonymous (not verified) - 17 September, 2012

3. EMINCER

   To cut an item, usually meat, into very thin slices.

   Anonymous (not verified) - 17 September, 2012

4. FORTIFIED WINE

   Wine to which a spirit, usually brandy, has been added (e.g., Marsala, poρt or serry).

   Anonymous (not verified) - 17 September, 2012

5. ENCHILADA

   A classic Mexican recipe that features a corn of flour tortilla rolled around a meat, vegetable or c...

   Anonymous (not verified) - 17 September, 2012

6. INDUCTION BURNER

   A type of heating unit that relies on magnetic attraction between the cook top and metals in the pot...

   Anonymous (not verified) - 17 September, 2012

7. DANGER ZONE

   The temperature range from 5⁰ to 60⁰C, the most favorable condition for rapid growth of many pathoge...

   Anonymous (not verified) - 17 September, 2012

8. ERGOLAVOS

   Sweet consisting of two macaroons joined together with jam.

   Anonymous (not verified) - 17 September, 2012

9. ESCALOPE

   A scallop of meats, this cut of a small, boneless piece of meat or fish of uniform thickness is most...

   Anonymous (not verified) - 17 September, 2012

10. ESTOUFFADE

    A French stew of wine-moistened pieces of meat. Also, a type of rich brown stock based on pork knuck...

    Anonymous (not verified) - 17 September, 2012

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