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 bowl-shaped kitchen utensil used for draining off liquids
and rinsing foods clean
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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