Category: B

Highly seasoned fish stew made of at least two kinds of fish. Although bouillabaisse now refers to a dish made of fish and herbs, it originally signified a method of cooking. The word derives from the French bouillir, meaning to boil, and abaisser, meaning to reduce; together, the two words described the culinary process of…

A brown sauce which is flavored with onion, carrot, parsley, clove and Worcestershire sauce. Like white sauce, it begins with roux, but the roux is cooked until brown after adding beef stock, vegetables and seasonings. It is stirred for about 15 mins, and then strained. A savory sauce of tawny hue infused with red wine…

A ball-shaped dessert or confection. This is a confectionary delicacy created by encasing a spherical mold with a single or multiple tiers of ice cream, iced water, or custard. The hollow interior is filled with a creamy blend, usually of a contrasting essence, before the entire product is frozen for a number of hours. In…

Developed in Bologna as a meat sauce which complements pasta, grilled meat and chicken, and many Italian foods. It is made with butter and vegetables (onion, celery, carrot, garlic), beef, tomatoes, thyme and stock.  

The temperature at which a liquid vaporizes. The temperature at which a liquid boils. The boiling point of a liquid varies according to the chemicals present in it. Under ordinary conditions water boils at 212°F (100°C) at sea level. To kill most vegetative forms of microorganisms, water should be boiled for 30 min.  

Beef.