Blanch - cooking an item partially for a short time in boiling water or hot fat (used for Corn Pudding, recipe 7)
Broil - To cook with radiant heat from above
Brunoise - [Broon-wahz] - to cut something into very small pieces (as small as 1/3 of an inch!) - used in the Shrimp Bisque
Chiffon - A light, fluffy dessert/pie filling containing gelatin and beaten egg whites (Recipe 23)
Deglaze - To swirl a liquid in a saute pan (or other type of pan) to dissolve cooked particles/food that is still remaining at the bottom of the pan (used in Roast Duckling a l'Orange)
Mirepoix - [mihr-PWAH] - a base for many stocks that is composed primarily of onions, celery, and carrots. It can be raw, roasted, or sauteed in butter (used for Chicken Consomme, Recipe 2)
Roast - To cook foods by surrounding them with hot dry air. Similar to baking (used for breads, pastries, veggies, fish), roasting is normally for meats and poultry and normally done in the oven.
Roux - [RO] - mixture of flour and fat (normally clarified butter) and is the thickening agent for many sauces. (used for Bechamel Sauce, Recipe 5)
Sachet d'epices - [sa-shay day peace] - French for "spice bag", it's a mixture of herbs and spices tied in a cheesecloth bag. Shortened to "sachet".
Zest - (noun) - the colored part of the citrus peel (used in Roast Duckling a l'Orange)
