Au gratin Topped  with bread crumbs and or cheese and browned in the oven under the broiler
Au jus Usually, refers  to meat that is served in its own juices
Baste The method used to ensure that the food remains moist during the cooking time. The liquid used to base is usually the pan drippings
Bisque A thick cream soup
Crudites A bunch of raw vegetables
Dredge To coat lightly with flour or cornmeal
Entree The main course
Julienne To cut into matchstick shaped slivers
Marinate Put your food, usually meat, into a flavored liquid to tenderize and add flavor
Meuniere Means to dredge in flour and sauteed in butter
Parboil To partially cook

2 Comments Add yours

  1. Denise Taylor says:

    This is helpful !!! Thanks


    1. Please let me know if you would like anything else


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