To heat meat until it turns brown

Basic white sauce (flour, butter, milk)

Coat in flour or powdered sugar

To add liquid to a skillet to remove cooked on meat particles from the pan. Used to make sauce

Drag meat through bread crumbs, cracker crumbs, flour or corn meal

To cut into long thin strips

Seasoned liquid. Adds flavor and tenderizes

To cut or chop food into very tiny pieces

Finely chopped vegetables (carrots, celery, onion)

Bechamel sauce with cheese

Evaporate liquid to concentrate flour

Butter and flour cooked together and used as a thickener

To cook quickly in high heat to brown the outside of meat

Remove fat by heating

Force food through sieve (can be done in a food processor as well)