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An emulsion sauce made with mayonnaise as the base that is colored green with various other ingredients.

The stage or temperature at which a small quantity of heated sugar syrup forms a hard ball when dropped into cold water.

Occasionally referred to as parisienne sauce, allemande sauce is made by combining cream cheese, oil, lemon juice, and chervil.

A beverage which can consist of a blend of fruit juices, sugar and water, or it can be a highly spiced mixture.

Often referred to as allemande sauce, this sauce is made by combining cream cheese, oil, lemon juice and chervil.

A type of tomato that is larger than most other varieties and features a meaty flesh that can be eaten raw, or used in numerous cold and cooked recipes.

Also referred to as a milk frother this hand-held device is used to aggitate liquids into an airy mixture of bubbles and foam.

A traditional food wrap from Mexico consisting of a tortilla flatbread that is filled with meat, cheese, vegetables, refried beans, and salsa.

A kitchen utensil used to create decorative curls of butter for serving or garnishing food dishes. The curler is dipped in hot water and then drawn across the top of a 1/4 pound stick of butter that has been refrigerated and remains somewhat hard and cold.

A traditional Italian broth soup that combines eggs, semolina flour, grated Parmesan cheese with a beef or chicken stock.

A beverage made from wine, fruit juices, soda water, and fruit. In addition, liqueurs and/or brandy may also be added to the mixture.

A type of soup, which is native to Russia, in which beets are the main ingredient. It may also contain various vegetables and meats and can be served hot or cold.

A foamy custard made of egg yolks, cream, sugar and wine, which is served as a dessert or a sauce for other desserts.

A sausage, also called ring bologna, which is made from a combination of beef and pork, and contains no fillers or extenders.

A term used to describe the process of dicing ingredients into 1/4 inch cubes or a term that is used to describe a preparation of fruits or vegetables that have been diced (cubes that are 1/4 inch square) to be served either cold (raw) or hot (cooked).

Translated as ''before the meal'' in Italian, this term refers to an appetizer course served prior to an Italian meal.

1. Working in the food industry, this title is given to a person who has an occupation that involves the preparation of foods.

A German luncheon meat, which is made in a bologna-like manner and consists of beef and pork and large chunks of lean ham.

A meat specialty consisting of cooked beef and pork that has been pressed into a loaf and generously seasoned with chopped red and green peppers.

A common food dish of Norway, Sweden and parts of Finland, made from whitefish, usually cod, soaked in water and lye (caustic soda) prior to cooking, using a process referred to a "luting" which served to dry the filet so it could be preserved.