One of the foundations in making stocks, sauces and flavorings. It consists of three simple ingredients:25% carrot 25% celery 50% onion

A small cheesecloth sack of dried and fresh herbs and spices

A bundle of herbs and aromatics tied within sections of leek with cooking twine

These are served with large chunks of meat or vegetables left in the liquid

French name for soup

A flavorful aromatic liquid made by simmering water or stock of fish, chicken, veal, beef, pork, vegetables, herbs and spice

Broth that has been clarified using a mixture of ground meat, egg whites, and other ingredients that trap impurities

Based on crustaceans and thickened with rice flour or bread

A thick and heavy soup with cream

A thick soup that contains potatoes

These are usually considered specialty soup.

It enhances and accentuates the flavor of the food

A mixture of equal parts of soft raw butter and flour

A fat (butter) and a starch (flour) mixture

Raw starch (cornstarch) and cold liquid (water)

Egg yolks and cream

The Queen of all sauces. It is a white, cream-based sauce that is probably the most frequently prepared for any type of meat and for all types of dishes

This is a stock-based white sauce and made from chicken, veal or fish stock

Are made with emulsion of egg yolks and fat

A basic brown sauce made of a rich meat stock

A light meal consisting of mixed vegetables or fruit, often with a dressing or sauce, occasionally nuts and sometimes with the addition of meat, fish or cheese

It stimulates the appetite, fresh, crisp ingredients and has a flavourful dressing and an attractive, appetizing appearance

It served along main course (side dish) Must balance and go with the rest of the meal

The serving is large enough as a full meal, should contain a substantial amount of protein

It refers to the liquids or semi-liquids used to accompany and flavour salads.

Fresh or Dried Leaves, stems or flowers of an aromatic plant

Usually dried – ground or whole bark, roots, seeds, buds or berries of an aromatic plant

Any food, but can add lots of heat!!

Blend of cumin, garlic, onion and chili

Immature flower buds

Seed kernel inside a fruit

Dried unripe berry

Dried stigmas of crocus and the most expensive spice in the world

Found in the pod of a tropical plant

An egg fried on one side only

An egg fried on one side with hot grease spooned over the top

Eggs fried on both sides with a runny yolk

Poached egg on an English muffin topped with sauce

Raw egg cooked in hot water

Raw egg baked in the oven

Egg mixture brought to center of pan and cooked until all egg mixture on the edges is cooked; fold in half and serve

Egg and milk mixture cooked in a hot pan; gently move mixture as it cooks

Whole egg cooked in SIMMERING water for three to five minutes

Whole egg cooked in simmering water for twenty minutes

Egg and cheese mixture baked in a pastry shell

Egg and white sauce mixture placed in a dish and baked

Egg and milk mixture baked in custard cups

Chopped hard cooked eggs blended with mayonnaise

Fried eggs and bean sprout