COOKING TERMS
| 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 |
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