HELPFUL TERMS
*Please note: In these recipes “TT” means “to taste”.
Balsamic vinegar Usually dark, aromatic vinegar from Modena, Italy, made from white grape juice that is heated and aged in wooden bar- rels for several years
Béchamel Milk thickened with a butter and flour roux
Boil To cook in a liquid that is 212ºF or 100ºC
Capers A Pickled flower bud from a Mediterranean shrub, that can be used as a pungent addition to sauces, relishes, and various other dishes
Caviar The eggs of a large fish, especially sturgeon
Celery root Thick, edible, aromatic root from a variety of celery plant
Colander A
Concassee To peel and remove seeds from a tomato
Coulis A thick sauce made from puréed fruits or vegetables
Cream Chantilly Heavy cream, whipped to soft peaks, vanilla and sugar added
Crouton A small, crisp piece of toasted bread
Deglaze To dissolve bits of sautéed or roasted foods in the pan after cooking by adding a liquid
Dijon mustard A mustard from the Dijon region of France
Double boiler A cooking utensil consisting of two pans, with the bot- tom pan filled with water and the top pan dry. It is designed to allow slow, even cooking
Éclair An elongated pate a choux dough filled with a stuffing and usu- ally topped with chocolate
Fondue A dish made of melted cheese and wine, usually eaten with bread
Ganache A mixture of chocolate and heavy cream, used for icing and filling cakes
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