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| Question | Answer |
| Accomopaniments | Something that supplements or complements something else. |
| Al dente | Describes pasta and vegetables, rice or beans that are cooked to be firm to the bite. The etymology is Italian "to the tooth.". |
| Au Gratin | Sprinkled with breadcrumbs or grated cheese and browned. |
| Bain-marie | A pan of hot water in which a cooking container is placed for slow cooking. |
| Brûlée | Also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. |
| Bouquet garni | A bunch of herbs, typically encased in a muslin bag, used for flavouring a stew or soup. |
| Coulis | A thin fruit or vegetable puree, used as a sauce. |
| Croutons | A small piece of fried or toasted bread served with soup or used as a garnish. |
| En Croute | In a pastry crust. |
| Entrée | The main course of a meal. |
| Flambe | (of food) covered with spirits and set alight briefly. "crêpes flambé" |
| Garnish | Decorate or embellish (something, especially food). |
| Julienne | A portion of food cut into short, thin strips. |
| Marniade | A mixture of oil, wine, spices, or similar ingredients, in which meat, fish, or other food is soaked before cooking in order to flavour or soften it. |
| Mise-en-place | (in a professional kitchen) the preparation of dishes and ingredients before the beginning of service. |
| Puree | A smooth cream of liquidized or crushed fruit or vegetables. |
| Reduce | Make smaller or less in amount, degree, or size. |
| Roux | A mixture of fat (especially butter) and flour used in making sauces. |
| Sauté | Fried quickly in a little hot fat. |
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