Cooking terms to know for Nutrition & wellness 1- 15

A la Mode

• a traditional Russian soup

• ice cream served on a pie or cake

• food served with its natural juice

• with garlic and oil

Blue points

• a hollandaise sauce with a tarragon vinegar mixture added for use with meat and fish

• a clear jelly typically made of stock or garnish or to make a mold of meat, fish, or vegetables

• food served with its natural juice

• small oysters served raw on the half shell

Bordelaise

• a brown sauce flavored with red wine usually served with beef entrees

• ice cream served on pie or cake

• Italian appetizer

• a thick, rich cream generally made from shellfish

antipasto

• very small fish from the herring family

• food that is generally served in a white sauce with mushrooms, green peppers, and pimentos

• Italian appetizer

• slightly chewy or tough to bite

Borsch

• a traditional Russian beet soup

• a brown sauce flavored with red wine usually served with beef entrees

• with garlic an oil

• thick rich cream generally made from shellfish

A la Provencal

• food served with its natural juice

• a small serving of food before, after, or as the first course of a meal to stimulate the appetite

• food served with its natural juice

• with garlic and oil

Au gratin

• food covered with a sauce, sprinkled with cheese or bread crumbs, or both, and baked to a golden brown

• small oysters served raw on the half shell

• a hollandaise sauce with a tarragon vinegar mixture added for use with meat and fish

• a thick rich cream generally made from shellfish

A la King

• foods covered with a sauce, sprinkled with cheese or bread crumbs, or both, and baked to a golden brown

• Food that is generally served in a white sauce with mushrooms, green peppers, and pimentos

• a thick, rich cream generally made from shellfish

• a traditional Russian beet soup

bisque

• very small fish from the herring family

• a brown sauce flavored with red wine usually served with beef entrees

• a thick, rich cream generally made from shellfish

• a traditional russian soup

anchovy

• food served with its natural juice

• a hollandaise sauce with a tarragon vinegar mixture added for use with meat and fish

• a clear jelly typically made of stock jellington; used as glaze or garnish or to make a mold of meat fish, or vegetables

• very small fish from the herring family