• Last updated 1/21/12 by Nicko

There are 2 types of mousse. The first is made with a puree of raw ingredient, eggs and heavy cream which is made in such a way that when the mousse is cooked, it should be very light. This mousse can be consummed hot or cold. The second kind of mousse is made with a puree of cooked ingredient mixed with a cold sauce (i.e. Veloute), dissolved gelatin, and whipped heavy cream. This mousse is simply chilled to "set" the gelatin before serving. read more

• Last updated 1/21/12 by Nicko

Heat resistant paper that is used in cooking and baking to line bakin pans, and cooking items en papillote. read more

• Last updated 1/21/12 by Nicko

A variety of olive that is always sold green. It is medium size, elongated and has its origins in the south of France. Its flavor is mild and nutty. read more

• Last updated 1/21/12 by Nicko

This very thin "crepe" is common to the cuisines of North African countries (especially Tunisia). It is very thin--a cross between crepes and phyllo dough and has become very popular among chefs as a light dough ideal for wrapping a multitude of different baked or even deep fried items ( a much lighter alternative to the classical puff pastry.). The dough becomes very crispy as it bakes. read more

• Last updated 1/21/12 by Nicko

These are small bones found in most fish fillets. They stick directly out of the thickest part of the fillet and can be easily removed with a pair of pliers or specialized fish tweezers. Most restaurants remove them before cooking the fish. read more

• Last updated 1/21/12 by Nicko

A cooking method in which the item is cooked in its own juices, in a covered pot, and it is usually done in the oven. Also known as butter roasting. read more

• Last updated 1/21/12 by Nicko

Provencal   Definition:     A culinary term used to describe a dish or garnish that has come from or has been inspired by the French region of Provence. Garlic, tomatoes, and olive oil are the classical elements to a Provençal dish           read more

• Last updated 1/21/12 by Nicko

A specialty long-grain rice from Louisiana that is very flavorful (not unlike popcorn). The rice's texture is fluffy. It is available in both the white and brown forms (the brown has the outer layer of bran left on it read more

• Last updated 1/21/12 by Nicko

(Also called pate feuillete in french) This dough is comprised of many very thin layers of butter and dough. As the dough bakes, the butter creates steam which make the dough rise into a multitude of very thin crispy layers. read more

• Last updated 1/21/12 by Nicko

Saute   Definition:   A cooking method where items are cooked quickly in a sauté pan with a small amount of fat. The term means literally to "jump".             read more