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Assorted colorful cooking vocabulary

Word List with 12 words
*By Dictionary.com

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Words in This List

fricassee
meat, browned lightly, and served in a sauce made with its own stock.
bouillabaisse
a stew containing several kinds of fish, usually combined with olive oil, tomatoes, and saffron.
macerate
vo
to soften or separate into parts by steeping in a liquid.
truss
vo
to make fast with skewers, thread, or the like, as the wings or legs of a fowl in preparation for cooking.
roux
n
a cooked mixture of butter or other fat and flour used to thicken sauces, soups, etc.
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au gratin
cooked with a topping of either browned bread crumbs and butter or grated cheese, or with both.
galantine
a dish of boned poultry, wrapped in its skin and poached in gelatin stock, pressed, and served cold.
ragout
n
a highly seasoned stew of meat or fish, with or without vegetables.
vichyssoise
n
a cream soup of potatoes and leeks, usually served chilled and often garnished with chopped chives.
zabaglione
n
a foamy, custardlike mixture of egg yolks, sugar, and Marsala wine, usually served hot or chilled as a dessert.
noisette
a loin, fillet, or other lean section of meat.
farfalle
n
pasta in the shape of small bow ties with zigzag edges.

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