| ICE - Refers to frozen dessert made of fruit juice, sugar and water. ICING - Usually a thin frosting for cakes and pastry. JULIENNE - Foods cut into strips longer than they are wide JUNKET - Dessert made with milk, rennet and flavoring. KING ( A LA ) - Served in a rich, creamy sauce. KISSES - Most often meringue in small dollops. KNEAD - Folding and stretching dough with downward pressure. KOSHER - Food prepared in accordance with Jewish law. LEAVENING - Ingredient added to baked foods to make them light and porous such as yeast or baking powder. LEEK - Onion - like vegetable LEGUMES - Beans , Lentils, peas. LIQUOR - Alcholic beverage or liquid around clams or shellfish. LUKEWARM - In temperature, about 95 degrees. LYONNAISE - Seasoned with onions and parsley. MACEDOINE - Mixture of fruits and vegetables. MAIGRE ( AU ) - Dish prepared without meat. MAPLE SUGAR - Made from the evaporative process of maple sap. Can be pressed into decorative shapes for candy. MAPLE SYRUP - Pure syrup is made from the evaporative process of maple tree sap. Maple-flavored syrup is made from a blend of corn syrup and maple sugar syrup. MARBLED - Meat with visible fat running through it. In other foods, two flavors which retain identity as in "marble cake" , chocolate and vanilla. MARGERINE - Regular margerine contains 80% fat, usually considered to be interchangeable with butter for cooking purposes where the flavor of butter is not important. MARGUERITES - Baked salted cracker covered with frosting and nuts. MARINADE - Specifically the liquid used to marinate - see below. MARINATE - Soak in seasoned liquid in order that the food may absorb the taste. MARRON - Chestnut. MARZIPAN - Sweet almond paste shaped into confections. MATZO - Thin unleavened bread of flour and water. MEAT TENDERIZER - Ingredient sprinkled on meat to soften tissue, sometimes made from papaya. MERINGUE - Mix of egg whites, and sugar - beaten stiff for desserts, make be baked "soft" or "hard". MEUNNIERE - Prepared with sauce of butter, lemon juice and parsley. MIGNON - Considered to be the most tender cut of meat. MILK - Cows milk may come fresh, canned, or dried. The term may also refer other "milks" like coconut milk - the juice from the center of the coconut or perhaps almond "milk" derived from crushing the nuts. MINCE - Cut into very small pieces. MINESTRONE - Thick Italian vegetable soup - often also including pasta. MIX - Blend ingredients by stirring. MOCHA - Flavoring of coffee. MOLLUSK - Shellfish with unsegemented bodies such as clams or oysters MONOSODIUM GLUTIMATE - A "salt" used to enhance foods flavor without adding its own. The ingredient has fallen into disfavor since it is known to cause allergic reations in many people. MORNAY - Cheesy rich sauce. MOUSSE - Cold dessert made with beaten egg whites or whipped cream. NAVARIN - A Lamb stew. | OEUF - The French word for egg. OLIVES - May be black or green - processed to remove bitterness. Green olives are packed in brine , pitted or pitted and stuffed with pimiento, almonds or anchovies. Black olives may be pitted or unpitted and are packed in a lighter brine. PAN BROIL - Cook uncovered in a lightly greased pan and pouring off accumulated fat. PAN FRY - Same as "saute" - cook in a small amount of fat at high heat. PARBOIL - Partially cook by boiling usually as a first step to another cooking method. PARCH - Brown with dry heat. PARE - Remove outer skin from such foods as potatoes or apples. PARFAIT - Dessert made in layers usually with fruit or ice cream and whipped cream or beaten egg whites. PASTA - Spaghetti, macaroni, noodles which may come in strings or other shapes. PASTEURIZE - Cook to destroy undesirable bacteria in milk or juice. PASTRAMI - Highly seasoned smoked beef. PATE - A spread or loaf from seasoned vegetables, meat, poultry or fish. PATTY SHELL - Puffed pastry cooked and filled. PEEL - Remove outer covering of food with a parer, knife or other tool. PETIT FOUR - samll cake or piece of a sheet cake decorated with icing. PILAF - Seasoned rice often with or as a bed for meat. PIT - remove seed from whole fruit.PIQUANT - Food with sharp flavor POACH - Cook in simmering liquid at low heat. POIVRADE - Flavored strongly with pepper. POLENTA - Cornmeal or farina "mush". POT ROAST - Cook meat or poultry by braising. POTAGE - Thick soup. PRAWN - Larger shrimp. PREHEAT - Heat oven to temperature before adding food. PRESSURE COOK - Use a special saucepan to steam under high heat. PROFITEROLE - Dessert or hors d'oeurves tiny cream puff, filled with savory or sweet mixture. PROSCIUTTO - Italian style, paper thin, spiced and cured ham. PUNCH DOWN - Use the fist to push on rising yeast dough to deflate. PUREE - Make a smooth mixture, by pressing such foods such as vegetable, fruit or meat thru a sieve and mixing until sppon - or the result of that process. QUENELLES - Finely ground meat mixed with eggs and shaped into ovals and poached. QUICHE - Single crust main dish savory pie. RAMEKIN - Individual baking dish. RAVIOLI - Small square pasta filled with meat and/or cheese and sometimes spinach. REDUCE - Lessen the volume of a liquid by quick boiling in an uncovered pan. RELISH - Blend of spices and pickles. RENDER - Remove fat from meat over low heat. RISSOLE - Deeply fried pastry shell filled with meat. ROAST - Cook in oven with dry heat. ROE - Fish eggs ROULADE - Rolled meat. | ROUX - Cooked mixture of flour and butter usually used to thicken stews or sauces. SAUTE - Brown quickly in a small amount of fat. SCALD - Heat liquid to just before boiling point until a skin begins to form. SCALLOP - A type of shell fish. SCALLOPINI - Small thin peces of meat. SCAMPI - A shrimp dish in garlic. SCORE - Cut gashes to prevent curling while cooking. SEAR - Quick surface browning. SHORTENING - A fat used for baking and frying. SHRED - Cut food into slivers. SHUCK - To remove meat from clams or oysters or outer leaves from corn. SIFT - Pass thru a sieve to remove lumps. SILVER DRAGEES - Round silver decorations. SIMMER - Cook just below the boiling point. SKEWER - A long thin piece of metal or wood to pierce foods and hold them for cooking. SKIM - Remove fat or top film of food. SOUBISE - Strongly flavored with onion juice. SOUFFLE - Lightly baked puffy custard. SPONGE - Light cake with air and steam. STEAM - Cook food on a rack or in a colander over boiung water. STEAM BAKE - A dish baked in an oven in another pan of water. STEEP - Boiling food to extract flavor. STEW - Cook at low heat in a simmering liquid. STIR - Mix in a rotary motion. STIR FRY - Qickly cook sliced food Chinese style. STOCK - Liquid left from cooking meat or poultry. TACO - Fried filled and folded tortilla. TAMALE - Corn husk spread with corn mush and filled, tied and steamed. TEMPURA - Batter dipped food fried Japanese style. TIMBALE - White sauce or custard with vegetables , meat fish or poultry, baked in individual dishes. TORTE - Rich cake or meringue dish. TOSS - Lightly mix various ingredients with a lifting motion. TOSTADA - Fried tortilla served flat and topped with other foods. TOURNADOS - Filet of beef. TRUFFLE - Either a rich chocolate candy or a food from fungus used as a garnish. TRUSS - Tie poultry or roast to help meat keep its shape while cooking. TUTTI FRUTTI - Combination of fruits. VINEGAR - Acid liquid used for flavoring and or dressing. VINAIGRETTE - Dressing of vinegar, oil, pepper, salt and herbd. ZEST - Oil found in rind of citrus fruit. ZWIEBACK - A variety of toasted bread. 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