Glossary

Here, you will find some of the most commonly used terms in the personal chef industry. You will also find a number of terms related to building and promoting your business, both online and offline. Be sure to bookmark this glossary as a handy reference as your personal chef business takes flight.

Adobo sauce: A spicy sauce commonly used in Latin American and Southwest U.S. dishes. This sauce is made from chipotle peppers, garlic, cumin, onion, vinegar, and a tomato based sauce, such as catsup.

Aioli: A type of mayonnaise which originates from the province region of southern France. This type of sauce is typically flavored with garlic, and is commonly used in meat, fish, and vegetable dishes.

A la carte: In a personal chef’s menu, this term means that each item is available individually, and is priced separately.

Al dente: In Italian, this term means “to the tooth.” Pasta and vegetables that are cooked al dente are not soft or overdone, but rather, maintain a level of firmness. Vegetables that are current al dente are somewhat crunchy, and are not meant to be completely tender.

Amaranth: A nourishing food which is slightly sweet in flavor, and is high in protein. The amaranth seed can be used as a cereal, or may be ground into a flour for making bread.

Ancho: A fresh green poblano chili pepper which has been dried. Ancho chilis are rich in flavor, and have a slightly sweet fruit flavor. They are typically deep red or brown in color, and can either be mild or very hot.

Andouille: A type of smoked sausage frequently used in traditional Cajun cuisine. The sausage is heavily spiced, and is made from tripe and pork chitterlings. It commonly appears in jumbalaya, gumbo, and other Cajun dishes.

Anise: A spice that is made from the leaves and seed of the anise plant, a member of the parsley family. This spice has a heavy, sweet licorice flavor.

Arborio rice: A grain grown in Italy that has a high starch content. This grain is typically used for making risotto, because it creates a creamy texture as it is cooked.

Aromatic: Any of a number of spices, or plants that are used to impart flavor and fragrance to food or drinks.

Aspic: A savory jelly that has a clear or opaque appearance. This jelly is made of gelatin and clarified stock made from meat, fish, or vegetables. Aspics are typically served on cold plates so that the jelly will not melt before it is eaten.

Au jus: A food that is served with its own natural juices. This term is most commonly associated with beef; however, certain root vegetables, such as beets, may be served au jus as well.

Baba ghannouj: A Mediterranean and Middle Eastern dip made with roasted eggplants and spices. Chickpeas and tahini are sometimes added to this dish. The eggplants are typically roasted with the skins left on to impart a unique, smoky flavor – after roasting, the eggplants are mashed and the skins discarded. This dip is most commonly served with fresh or baked pita bread.

Baguette: A loaf of French bread which is long and narrow, and which exhibits a crisp brown crust and a chewy inside.

Baking powder: A powder which is used to leaven bread. When baking powder is mixed with a liquid, it releases carbon dioxide gas bubbles that allow breads and cakes to rise. It is important to keep baking powder in a cool, dry place to maximize shelf life.

Baking soda: A powder which is used to leaven cake batter or bread. When baking soda is mixed with an acid, such as butter milk or yogurt, it produces carbon dioxide gas bubbles that allow the cake batter or bread dough to rise. For this reason, it is important to mix baking soda with dry ingredients before adding butter milk or yogurt, since it reacts quickly with these ingredients.

Basil: the leaves of a basil plant, which is a member of the mint family. Basil leaves are typically green and leafy, but can also be purple in color. Basil has a pungent taste that can be described as a combination of licorice and cloves. It can be used in a variety of dishes, and is the primary ingredient in pesto.

Basmati rice: A type of rice typically used in Indian cuisine. It is a long grain rice with a fine texture and a fragrant aroma. This type of rice is typically described as having a nutty flavor. In order to reduce its moisture content, basmati rice is aged before use.

Baste: A cooking technique in which a food is continuously spooned or brushed with liquid. A variety of liquids are used in basting, such as meat or vegetable stock, wine, butter, or fat. The purpose of basting is to ensure the optimal color, flavor, and moisture of foods.

Bay leaf: The leaf of the evergreen bay laurel tree, which is used as an aromatic herb to flavor meat dishes, vegetables, stews, and soups. Although dry bay leaves are more commercially available than fresh ones, they lend less flavor to a dish. It is important to limit the number of bay leaves used in a dish because they can cause a dish to have a bitter flavor. Always remove the bay leaves from a stew, soup, or dish before serving.

Bearnaise sauce: A French sauce that is traditionally used to accompany meat, fish, vegetables, and eggs. It is made from egg yolks, wine, butter, tarragon, shallots, and a vinegar reduction.

Bechamel sauce: A French white sauce that is made by adding milk to a roux of butter and flour. The thickness of this sauce might vary according to the proportion of the milk to the roux.

Beurre blanc: A French sauce that is used for vegetables, eggs, poultry, and seafood. It is made from wine, vinegar, and shallots. Chunks of cold butter are whisked into a reduction of these ingredients to achieve the desired thickness.

Bind: A cooking technique which is used to thicken a sauce or hot liquid by stirring in an ingredient, such as flour or dairy products.

Bisque: A soup known for its hardy, rich flavor. This soup is made from cream and pureed seafood, although sometimes poultry or vegetables are used.

Blackened: A dish prepared according to a traditional style of Cajun cooking. Typically, this consists of a cut of meat or fish which has been rubbed in Cajun spices, then cooked in a very hot cast iron skillet to allow a dark, crisp, flavorful crust to form.

Blanch: A technique used in cooking in which the fruit or vegetables are briefly immersed in boiling water, then immediately soaked in cold water to stop further cooking from occurring. This technique allows fruit and vegetables to achieve maximum color and flavor, and have a firm texture.

Boil: A cooking technique in which foods are immersed in liquid that has been brought to a temperature of 212 degrees Fahrenheit or higher.

Bolognese: A dish which consists of a thick meat and vegetable sauce with wine and cream added to intensify the flavor and increase the thickness.

Bordelaise sauce: A French sauce that is most commonly served with broiled meats. It is made from a red or white wine, bone marrow, shallots, brown stock, parsley, and various herbs.

Bouillon: Liquid which has been strained off after treat, meat, fish, or vegetables have been cooked in water. This can be used as a base for various soups and sauces.

Bouquet garni: A combination of parsley, thyme, and bay leaf. These are typically either tied together or wrapped in cheesecloth and are used to flavor broths, soups, and stews.

Braise: A cooking method in which meat or vegetables are covered in fat or liquid, then cooked in a tightly covered container with a small amount of liquid. This cooking occurs at a low heat for an extended period of time, either on the stovetop or in the oven. The purpose of braising a food is to increase its flavor and tenderness by breaking down its fibers.

Broil: A cooking technique in which a food is cooked in an oven directly under the gas or electric heat source. It can also refer to cooking food on a barbecue grill directly over the charcoal or gas heat source.

Cajun seasoning: A seasoning blend which is frequently used in Cajun cooking to impart a bold taste. Cajun seasoning is made from black pepper, mustard, chili peppers, celery, onion, and garlic. Some versions of the seasoning also include cayenne pepper.

Caraway seed: A seed that comes from the parsley family and is known for its aromatic qualities and nutty flavor. This seed can be used in savory and sweet cooking.

Cardamom: a spice that is a member of the ginger family and consists of a seed contained within a pod. This aromatic spice can be used whole or ground, or only the seed may be used. It has a spicy, sweet flavor, and is very pungent.

Cayenne pepper: A spice that is made from various tropical chili peppers, including the hot Cayenne pepper. In some stores, this may also be called red pepper.

Cheesecloth: A type of thin cloth made from fine or coarse woven cotton that is used for straining liquids. Cheesecloth can also be used as bags for herbs and spices used to flavor dishes when the herbs must be removed before the dish is served.

Chiffonade: Herbs or vegetables that are either sliced or shredded and used as garnish for soups and other dishes. The herbs and vegetables may be used raw, or they may be lightly cooked.

Chili powder: A blend of herbs and spices used to lend spiciness and flavor, usually to a tomato based dish. Chili powder is made from dried chili peppers, garlic, cloves, oregano, coriander, and cumin.

Chinois: A sieve used for straining and pureeing. Usually made of metal, a chinois has mesh that is very fine, so a ladle or other tool must be used to press ingredients through it.

Chipotle: A chipotle is not a separate kind of pepper; rather, it is a jalapeno that has been smoked and dried. These peppers are commonly used in Mexican sauces and certain types of stews to lend a spicy, slightly sweet flavor to the dish. You might find chipotles dried, canned in adobo sauce, or pickled.

Chive: An herb that is related to the onion. This fragrant herb has a thin green stem that is hollow and has a mild onion flavor. It is typically used fresh rather than dried, and is usually added to a dish at the end of cooking to preserve its flavor.

Choron sauce: A French sauce in which tomato puree is added to a classic hollandaise or béarnaise sauce. Choron sauce is usually served with meat dishes, such as poultry or fish, although it is occasionally used with beef dishes as well.

Chutney: A sweet, spicy sauce that is typically served with Indian dishes to provide a contrast to the pungent aroma and strong flavor of these foods. To make a chutney, fruits such as mangos are mixed with sugar, spices, and vinegar.

Cilantro: The green leaf and stem of the coriander plant. This herb is typically used in spicy Mexican dishes to impart a fresh, bold flavor. You may find this in stores as cilantro, coriander, or Chinese parsley.

Clarified butter: Also called ghee, this butter is slowly melted via a low heat source. As the unsalted butter is melted, the milk solids separate and the golden liquid that forms at the top is removed and used in cooking. Clarified butter is commonly used in Indian dishes.

Clove: An unopened flower bud of the tropical evergreen clove tree. This spice has a pungent aroma and unique flavor that adds depth to Indian dishes and other food. You can find cloves whole or ground. If you are using ground cloves, keep in mind that this spice typically has a shelf life of six months or less – after that, it begins to lose its aroma and flavor.

Compound butter: Butter that is softened and mixed with garlic, chives, parsley, or wine. You can cook with compound butter, but it is most commonly used as a spread or filling.

Confit: A dish made of meat that is preserved and then cooked in its own fat. Duck and goose are the types of meat most commonly used in confit dishes, although other types of meats may also be used.

Consomme: The broth or stock of meat or fish, which has been clarified by cooking. Consomme is often served as a hot or cold soup, but it can also be used as the base for a sauce or soup.

Coriander: Another name for cilantro. This herb is the green leaf and stem of the coriander plant. The seeds of this plant may also be used in cooking to add a complex taste and unique aroma.

Cornstarch: A starch that is commonly used to thicken sauces and dishes such as soups or puddings. Cornstarch can also be used with grains to achieve a more elastic consistency – some pizza dough recipes call for cornstarch. It is typically mixed with a small amount of water before being added to a dish to prevent clumping.

Coulis: A thick paste or sauce used in a variety of dishes. Tomatoes and red bell peppers are commonly used to make coulis.

Cream Sauce: A French béchamel sauce that is made with milk or cream. It is occasionally served alone as a compliment to another dish, but may also be used in the preparation of a dish to add a rich texture and flavor.

Cremini: A small brown mushroom that is related to the portobello. These mushrooms are often used in Italian dishes, although they may also be used in Asian dishes or served with garlic butter.

Cumin: The dried fruit of a plant from the parsley family. Cumin has an earthy, nutty taste and a distinctive aroma. You will typically find cumin ground, although whole seeds can be purchased for use with certain dishes. Cumin is commonly used in Indian curry dishes, and is also used in chili powder.

Curry: A hot, spicy blend that is used in many Indian dishes. There are many spices used in curry, including cardamom, cloves, chili peppers, cumin, nutmeg, and red and black pepper. Sesame seeds, saffron, and turmeric are also often used in this spice blend. Curry may also refer to an Indian dish that uses this spice blend.

Deglaze: A cooking technique in which liquid is added to a pan over heat to loosen browned bits left over from browning meats and fish. This liquid is commonly used as a stock, and can be made into a sauce to accompany the meat or fish that was previously cooked in the same pan.

Degrease: The technique of using a spoon to skim layers of fat or grease from the top of a cooked liquid. This technique is commonly used with soups, gravy, sauces, and soup stock.

Dill: A green herb with feathery leaves that resemble pine needles. Dill is typically used fresh rather than dried or ground, and imparts a pungent flavor and aroma to a variety of foods. Dill seeds may also be used in cooking to add an even stronger taste.

Emulsifier: An ingredient which is used to bind two liquids that cannot otherwise be combined, such as wines and oils. An emulsifier can also be used to thicken soups and sauces.

Emulsion: A cooking mixture that contains two liquids that cannot be combined without the aid of an emulsifier. Eggs are commonly used in emulsions to bind the two liquids together.

Felafel: A Middle Eastern dish consisting of ground chickpeas mixed with olive oil and spices. This mixture is formed into golf ball sized pieces and deep fried. Felafel may be served alone as an appetizer, or as a filling in pita bread with fresh lettuce, tomatos, onions, and tahini. Felafel is a common staple of vegetarian and vegan cooking, because the chickpeas provide protein that would otherwise be provided by meat dishes.

Fennel: An aromatic plant that imparts a licorice flavor to various dishes. It can be found whole or ground as a spice.

Five-spice: A mixture of spices commonly used in Chinese dishes. Five-spice powder is made from ground cinnamon, cloves, fennel seed, star anise, and peppercorns.

Flax: a high protein food commonly added to a vegetarian and vegan dishes. Flax seeds are high in omega 3 fatty acids, which can be difficult to obtain in vegetarian and vegan diets. Flax seeds may be added to pasta dishes, or may be ground into flour for making bread. Also, flax seed oil may be used to add flavor and nutrients to meatless dishes.

Fumet: A stock made from fish or mushrooms. This stock is concentrated, and can be used to add flavor to other stocks and sauces.

Garam Masala: A spice blend that is commonly used in Indian dishes. It consists of cinnamon, cloves, black pepper, cardamom, cumin, coriander, dried chili peppers, nutmeg, and other spices. This blend imparts a pungent aroma and distinctive taste to vegetable based Indian dishes.

Ghee: Another term for clarified butter, which is made by slowly cooking unsalted butter over a low heat to remove the milk solids. The remaining golden liquid is used in many Indian dishes.

Ginger: A spice made from the ginger root, which is used to add a spicy flavor to Indian, Chinese, African, and Jamaican dishes. You can find ginger in many forms – it can be grated from fresh ginger root, dried and ground, pickled, or candied. Pickled ginger is also used as an accompaniment to sushi dishes, to provide a contrast to the taste of the rice and fish.

Glaze: A thin sauce that is used to coat various foods. A glaze gives meats and vegetables a shiny, smooth texture and look, and can impart sweet or spicy flavors to foods.

Gravy: A sauce that is usually made with milk, wine, or broth – any of these ingredients can be combined with meat or vegetable juices to make a gravy. Gravies can also be thickened with flour or cornstarch. They may be served as an accompaniment to meat or potato dishes, or may be added to these foods at the end of preparation and just before serving.

Herbes de province: An herb blend originating from southern France that is used to enhance the flavor of meat and vegetable dishes. Herbes de province is made with basil, rosemary, sage, thyme, lavender, fennel seed, and other herbs. It can be purchased as a ready made mixture or can be made with freshly dried individual herbs.

Hollandaise sauce: A sauce that is made from butter, egg yolks, and lemon juice. This creamy sauce can be served with eggs Benedict, or with other dishes, such as fish and vegetables.

Hummus: A Middle Eastern dip made from cooked, pureed chickpeas, garlic, cumin, tahini, and lemon juice. Other ingredients such as roasted red bell peppers, black pepper, jalapenos, or crushed red pepper can be added to hummus to create unique flavors. This dip is commonly served with fresh vegetables or pita bread, but it can also be used in wraps, gyros, and falafel dishes.

Jasmine rice: A long grain rice with a fragrant aroma that is often used in Thai dishes.

Jerk seasoning: A spice blend used in Jamaican dishes. It is made from chili peppers, thyme, cinnamon, ginger, allspice, onion, garlic, and cloves. It can either be used as a marinade, or as a rub to season grilled meats, such as chicken and fish.

Leek: A vegetable with a soft onion flavor that is commonly used in soups and salads. The leek is related to garlic and the onion.

Lemongrass: A fragrant herb with a pungent lemon flavor that is frequently used in Thai dishes. You can find lemongrass in fresh and dried form – fresh lemongrass imparts a much stronger flavor to foods.

Louis sauce: A sauce that can be used to accompany seafood dishes. It is made from mayonnaise, chili sauce, scallions, lemon juice, green peppers, cream, and spices.

Lyonnaise sauce: A French sauce that is made from white wine, onions, and demi glaze. This sauce is typically served with meat dishes.

Maltaise sauce: A sauce that uses hollandaise sauce with orange juice and orange zest added. It can be served as an accompaniment to cooked green vegetables, like asparagus and green beans.

Marinade: Any of a variety of liquids that is used to add flavor to a meat, vegetable, or meat substitute dish. Marinades are typically made from lemon juice, vinegar, or wine with herbs and spices added. Foods such as meats, vegetables, and tofu can be soaked in marinades for several hours to add a strong flavor and aroma. The taste imparted by the marinade varies according to the types of herbs and spices used.

Marinara: A tomato sauce used in classic Italian dishes which contains garlic, oregano, and onions. Marinara can be used in pasta, vegetable, and meat dishes.

Marjoram: A mint like herb that has a flavor that is similar to oregano. It is typically used in vegetable and meat dishes, particularly those containing veal or lamb. Because marjoram has a light flavor, it is typically added to dishes at the end of the cooking process. You can purchase marjoram in either fresh or dried form.

Matzo: A bread made from plain white flour and water, which forms a cracker like food commonly used in Jewish cuisine, particularly during Passover when leavened breads are forbidden. It can also be crumbled and used to form matzo balls, or added to fish and other dishes to bind ingredients together.

Medallion: Meat or vegetables that are cut into coin shapes.

Mirepoix: A flavoring agent used in stocks, sauces, soups, stews, and gravies. It is made from onions, celery, and carrots. The ratio of these ingredients varies according to the type of dish that the mirepoix will be used in.

Monosodium glutamate: A powder made of 22 amino acids that is used to enhance to flavor of food. It is typically used in Japanese and Chinese dishes. Many people have adverse physical reactions to MSG, so it is a good idea to omit this ingredient whenever possible. If it is not possible to eliminate MSG from a particular dish, let your clients know that the meal contains this ingredient.

Mornay sauce: A béchamel sauce that contains parmesan or Swiss cheese. This sauce is served with chicken, vegetable, fish, and egg dishes. Some chefs add cream, egg yolks, or chicken stock to this sauce to enhance its flavor.

Mustard: Liquid or powder derived from seeds of the mustard plant that is used to flavor meats, vegetables, and salad dressings. Mustard can also be used as an ingredient in spice blends and rubs.

Nutmeg: A spice with a sweet, pungent taste and aroma. It is commonly used in potato and vegetable dishes, and can also be used in custards and other desserts.

Oregano: A mint herb that resembles marjoram, but with a stronger aroma and taste. Oregano is frequently used in tomato sauces and pasta dishes, and can be purchased fresh or dried and ground.

Organic: Foods that are grown without the use of chemicals, synthetic fertilizers, or insecticides. Organic foods are typically more expensive than conventionally grown foods, but some people will be willing to pay more for meals that contain organic ingredients because of the perceived increased health benefits.

Panko: Coarse bread crumbs used to coat foods to give them a crunchy texture. Panko is typically used in Japanese fried dishes.

Parsley: A green, leafy herb that comes both fresh and dried. Parsley has a hint of a peppery taste and can be used for seasoning and as an attractive garnish.

Peppercorn: This spice is used to accent the flavor of both sweet and savory foods. The three main types of peppercorns are black, green, and white. It can be purchased whole, cracked, coarsely ground, and finely ground. Whole peppercorns carry the most flavor.

Pepperoncini: A sweet, mild pepper that has a slight heat to it. Peperoncini are normally packaged and sold by the jar. They can be used as garnishes and on salads and sandwiches.

Pesto: An uncooked, pureed sauce that is typically made up of basil, garlic, pine nuts, Parmesan cheese, and olive oil. It can be used as a spread on Italian breads or over pasta.

Pilaf: A rice dish that is browned with oil and cooked in seasoned broth. Vegetables and meats can be added to rice pilaf to suit the preference of the person it is prepared for.

Poach: A cooking method that adds tenderness and flavor to foods. Meats, vegetables, and fruits can be cooked in liquid just below boiling, allowing the food being poached to soak up the flavor of the liquid.

Poblano Chili Pepper: The type of pepper most often used in chili rellano. These peppers can range from mild to hot in flavor. The color of the pepper helps to identify the richness of the pepper. The darker the pepper, the richer the flavor will be. There is also a dry form known as the ancho chili.

Polenta: A dish made from boiled cornmeal. It can be eaten either hot or cold and sometimes mixed with Parmesan and other cheeses to add flavor.

Portabello: A large mushroom that can be used as a meat replacement. Portabellos can be seasoned and grilled to be used on sandwiches. They can also be oven roasted and sauteed.

Puree: Food that has been ground or crushed into a paste or thick liquid.

Ragu: A sauce made of ground beef, tomatoes, onion, celery, carrots, white wine, and seasonings. This sauce is served over pasta.

Ratatouille: A French dish that is made up of tomatoes, eggplant, bell peppers, zuchinni, onion, garlic, and herbs cooked in olive oil. Ratatouille can be eaten either hot or cold and can be a main or side dish.

Red pepper flakes: Different types of hot red chili peppers that are ground into red pepper.

Reduce: To boil a liquid until it begins to thicken into a thicker sauce. This process creates a more potent flavor.

Remoulade: A French sauce made up primarily of mayonnaise mixed with mustard, capers, chopped gherkins, anchovies, and herbs. This sauce is served chilled with seafoods and meats.

Render: The process of cooking meat at low or medium heat to melt the fat and allowing it to be separated from the meat.

Roast: To cook food uncovered in the oven. This method of cooking is commonly used for tender meats and vegetables. Food will cook to a dark color on the outside, but the center will remain moist.

Rosemary: A common herb that comes fresh, dried, or powdered. It is best used for seasoning food with strong flavors.

Roulade: A thin slice of meat rolled around a filling of cheese, vegetables, or other meat. It is normally browned on the stove before being baked or braised in wine.

Roux: Used most often in French cooking, it is a mixture of wheat, flour, and fat. It can be used as a base for gravy and sauces.

Saffron: A bitter tasting spice that comes from the flower of saffron crocus.

Sage: A slightly bitter tasting herb that comes fresh, dried, or ground. It can be used in some pasta and meat dishes.

Samosas: Triangular pastries stuffed with potatoes, green peas, onions, and spices, then deep fried. Samosas are common appetizers in Indian cuisine, and can be served alone or with a chutney for dipping.

Saute: To cook on high heat, to speed cooking, in a small amount of fat.

Scallion: More commonly known as green onions. They can be served fresh and whole with a variety of foods and also make an attractive garnish.

Sear: A method of using very high heat, such as a broiler or hot oven, to lock the moisture before cooking takes place.

Seitan: A common meat replacement used in vegetarian cooking. It can be prepared in many different ways to offer a variety of flavor.

Serrano: A type of chili pepper that is very meaty and does not dry well. They typically come in red, brown, orange, and yellow.

Sesame seed: Seeds that add a nutty taste to dishes they are used in. They are commonly used in Asian dishes.

Shallot: A relative to the onion, but with a sweeter, milder flavor.

Simmer: Cooking foods in liquid just below boiling. If the liquid is at the correct temperature, tiny bubbles will begin to break the surface of the liquid.

Skim: A method used to remove the top layer of fat from foods such as stocks, soups, milk, and creams.

Star anise: A dark brown, star-shaped spice that has a bitter taste.

Steam: A method of cooking with a steamer to keep the foods original taste, shape, and texture.

Stock: A simmered mixture of meats or vegetables that is used as a base for soups, stews, and sauces.

Sweat: This method allows vegetables and herbs to cook in their own juices over low heat until they are aromatic.

Tahini: A paste made from ground sesame seeds. This paste is commonly used in hummus or as a spread for gyros or falafel dishes.

Tapas: A variety of Spanish appetizers that can be cold, such as olives and cheese, or warm, such as fried baby squid or puntillitas. It is frequently served with red wine or sherry.

Tapenade: A popular French hors d’oeuvre. A dish made up of pureed or finely chopped olives, capers, and olive oil.

Tarragon: A French herb that has a similar flavor to anise.

Tempeh: Commonly used in vegetarian and vegan cooking. Tempeh is soybean made into a thin cake by cooking the soybeans and using a method of controlled fermentation to mold them into a thin, white cake.

Thyme: A common herb that comes in fresh, powdered, or dried form. It is used in a variety of dishes and blends well with other herbs without overpowering them.

Tofu: Also known as bean curd, tofu is a common meat substitute used in vegetarian and vegan cooking. Tofu has very little flavor by itself, but can be seasoned and marinated to take on more flavor.

Truffle: A variety of fungi. They come in many different forms and can be used in sauces, pastas, and omelets.

Turmeric: An herb that is ground into an orange-yellow powder. It has a bitter, peppery flavor and smells like mustard.

Veloute sauce: A white sauce that is stock based and thickened with white roux.

Vinaigrette: Typically used as a salad dressing, it is a basic oil and vinegar combination.

Zest: The outer, colorful skin of a citrus fruit. It can be used to add flavor to lemon meringue pie, sorbets, and salads.

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