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Cooking Terms 15


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fond
solids (sucs) left in the bottom of a pan after cooking meats; adding water to dissolve the sucs creates the fond base liquid
fondue
a warmed creamy liquid made of cheese, eggs, wine or other products and used as a dip for vegetables, breads and some other products
frittata
an omelet that is baked and not folded; “open-faced” omelet
frizzle
to fry julienne vegetables in hot oil until crisp
ganache
a chocolate coating made with chocolate, egg yolks and heavy cream; used as filling for truffles and coating for pies and other desserts
glace
a stock that has been reduced to a syrupy consistency and used to add flavor and color to a sauce
gravy
a sauce made from pan drippings and thickened with a roux
hominy
corn kernels with the germ and bran removed
hors d’Oeuvres
small portions of foods, canapes; appetizers
hull
to remove the leafy parts of fruits