Culinary Terms

1. A cut of beef, veal, mutton, or lamb from the upper or the lower part of the leg.
4. A very thin cotton cloth that is used mostly in preparing food.
6. A mixture of two liquids that would normally not mix together.
8. The action of cooking something in an oven or over an open fire.
10. The rubbery lining of the stomach of cattle or other ruminants, used as food.
11. A mixture of chopped onions, carrots, and celery.
12. The tough outer layer of something like bread crust, and fruit skin.
13. A substance, typically yeast, which is added to dough to make it ferment and rise.
15. A glaze usually found in pastries made from chocolate and cream.
17. A mixture of fat and flour used for creating sauces.
18. A french culinary term which means "to roll", and refers to a thin slice of meat rolled around a variety of fillings.

1. A small piece of bread or toast that is used to dip into soups or sauces as a garnish.
2. To cook food quickly in a small amount of fat over high heat.
3. A cooking procedure where alcohol is added to a hot pan to create a burst of flames.
5. Flavor that is extracted from any ingredient such as tea leaves, herbs, or fruit by steeping them in oil, water, or vinegar.
7. To cook in extremely hot or intense heat.
9. The outer covering, or skin, from a fruit, vegtable shrimp, ect.
11. Someone who cooks at home but is not a professional chef.
14. A piece of peel of a citrus fruit which is used as flavoring.
16. To cut with a violent sweepeing movement.