Jus lie is a French cooking term for a thickened gravy"Jus" or "jus lie" is a term used in French cuisine . . . Read More

Arroser is a French term meaning to baste, to sprinkle or to lightly moisten a dish by spooning the melted . . . Read More

A la Creole: a la Creole is a French cooking term a la Creole is a French cooking term for dishes prepared . . . Read More

A la mode: a la mode is a term that generally refers to ice cream that is served on top of pie or cake, . . . Read More

Accommoder is a French term which means the production of a dish, including the preparation of the ingredients, . . . Read More

Brunoise is a French word usually referring to a mixture of finely diced cubed or shredded vegetables . . . Read More

Bouchee feuilletee refers to a bite-size vol-au-vent case or small puff pastry which is about 3 cm. long. . . . Read More

À blanc: à blanc pronounced "ah blahnk" is a French term which means to cook without browning. It also . . . Read More

Macedoine refers to a French cooking term for diced mixed vegetables that usually contains at least one . . . Read More

Liaison is a French culinary term for ingredients that is used for thickening sauces, soups, or other . . . Read More