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A method of cooking in which food is prepared (cooked) by placing it in a bath of hot water. The food is initially placed into a pan which is then placed within another pan containing hot water.

A type of bakeware that is used to make the traditional French food known as a Gratiné or Gratin, which is prepared with a brown crispy crust over the surface of the food.

A French term that refers to the process of browning foods, such as a casserole or various potato and vegetable dishes, under a broiler oven, a hot oven or a cooking torch to produce a brown crust.

Made to heat the ingredients placed in a fondue pot or a chafing dish, the Burner for these utensils is positioned directly below the pot or the dish and if not electric will use some type of portable fuel for a heat source.

A small red chile with an irregular shape and very hot flavor. It is used in many spicy main dishes as well as an ingredient for chile sauces and other similar condiments.

A cooking utensil that is made to hold an egg so it can be soft cooked, preparing by using a method that is referred to as "coddling" eggs.

A kitchen utensil used to make a hot or cold mousse. It is a circular shaped stainless steel or aluminum ring that is used to hold the rich, whipped ingredients that provide an airy texture to the dish being prepared.

A flat pan with straight sides that are ¾” or taller, which is used for baking food in the oven. There are many sizes and depths available, but the most common sizes is 9 x 13 x 2 inches.

A reddish brown spice ground from dried peppers to be made into a sweet, mild or hot tasting seasoning.

A type of soup that contains a variety of ingredients that may include potatoes, other vegetables, milk, cream, meats, and herbs made into a hearty food that is always served hot.

A type of pot that is commonly used to cook a variety of sauces, stews, egg, potato, vegetable, meat, poultry, and fish dishes.

A sauce that is typically smooth yet fluid-textured, made of tomatoes and flavored with sugar, vinegar, onions, garlic, and spices.

A cooking vessel consisting of a large heavy pot with a tightly fitting lid, considered by some to be a casserole dish with a lid.

A Japanese noodle that is thin and translucent in appearance, similar to cellophane noodles. They are made from potato, rice, corn, or mung bean starches.

A nut harvested from the branches of the Chestnut tree, a member of the beech family of plants. A prickly outer casing is removed to expose a dark brown, glossy shell that covers a sweet, but mealy fleshed nut.

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

A spicy, highly seasoned food that may appear similar to a hearty soup at times. Chili is typically made with ground turkey, beef or pork, kidney beans, tomatoes, chiles, and seasonings all cooked in the broth of meat included in the Chili.

A liquid-based food that may consist only of broth or a cream-based substance, either of which may contain other ingredients such as meat, fish, poultry, pasta, noodles, vegetables, and fruit all cooked within the liquid.

A spice blend consisting of one or two types of dried red chiles that are ground and pulverized into a fine powder.

A semi-soft to firm cheese made from unpasteurized cow's milk that originated in France and thereafter became common in Switzerland and Austria, as well as Australia.