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A French term used to describe a light custard sauce that is prepared with egg yolks, sugar, hot milk, and cream.

A small, cylindrical or oblong-shaped pastry, that usually contains a rich and creamy custard-like, inner filling surrounded by a breaded outer layer covered with chocolate icing.

Made from raw sheep's milk, this variety of cheese comes from the French island of Corsica in the Mediterranean.

French in origin, this variety of cheese is made from either pasteurized or unpasteurized cow's milk from Salers cattle that graze in the Auvergne region of central France.

A goat's milk cheese, native to France, that is similar and synonymous with a French chevre. Semi-aged, ripening for 5 to 10 weeks, Bucheron is produced as short logs that are sliced and sold as small rounds in food stores.

A French term used to describe a small round, molded cheese made from goat's milk. Translated into the word "dung or horse droppings", the term Crottin is used mainly in reference to the shape and finished appearance as small round forms of cheese.

A French cheese made from cow's milk that is typically a deep orange-colored, considered to be the same as aged Edam cheese.

A popular French cow's milk cheese that is produced as a spreadable cheese in small cylindrical shapes.

An hors d'oeuvre or appetizer that resembles a small open face sandwich. Typically made with a base of bread, toast, crackers or pastry topped with almost any type of savory item and a garnish, the Canapé is made to be served either hot or cold.

A Mexican sandwich, which became popular after WWII. The Torta sandwich most often contains meat garnished with mashed avocado, a sandwich spread made of black beans or refried beans, pickled jalapenos, lettuce, tomato, and an onion.

Produced in Normandy, France this cheese is made from pasteurized or unpasteurized cow's milk that has been partially skimmed.

A white cheese made entirely from goat's milk and commonly referred to as goat cheese in the U.S. (The word Chèvre translates into goat in French).

A liquid sugar that is used for a flavoring both prior to the preparation of the food as well as after when the food is served.

A long cylindrical shaped kitchen utensil, generally used to roll out various types of dough when making food items such as bread, pastries and cookies.

1. A type of design or pattern that can be produced on many different types of foods. Scallop cuts can be created with knives, manually by hand or with the use of scallop cutters that make the cut by stamping out the scallop formed in the cutter.

A semi-soft cheese produced in North America from pasteurized cow's milk that may, at times be confused with the European Munster cheese.

Made from pasteurized and unpasteurized cow's milk, this variety of cheese originates from the Burgundy region of France where the town of Epoisses is located.

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

Made from unpasteurized cow's milk, this cheese is native to France where it is traditionally produced as an artisan farmhouse cheese and often referred to as Le Fougerus or Le Fougéru.

An unpasteurized cow's milk cheese from the Savoie region of France, that is typically available during the winter months.