> -=> Quoting Jim Weller to Bill Swisher <=-
 
> JW> for the ever increasing incidence of obesity and adult onset
> JW> diabetes.
 
> On my last trip out of America, Samoa, I mentioned to someone that there
> was probably a high rate of diabetes.  My reasoning being that a lot of
> the males could probably find work as a Sumo wrestler, 6'+ and 300lbs.
> She responded that between that and the sodium levels there was also a
> high rate of dialysis.
 
 
 
> MMMMM----- Recipe via Meal-Master (tm) v8.05
 
> Title: Glossary - Part 2
> Categories: Cia, Ffbb, Glossary
> Yield: 1 Text
 
 
> Canap‚:  An hors d'oeuvre consisting of a small piece of bread or
> toast, often cut in a decorative shape, garnished with a savory
> spread or topping.
 
> Capon:  A castrated male chicken, slaughtered at under 8 months of
> age and weighing 5 to 8 pounds (2.3 to 3.6 kilograms).  Very tender,
> it is usually roasted or poˆl‚ed.
 
> Caul fat:  A fatty membrane from a pig or sheep intestine that
> resembles fine netting; used to bard roasts and pƒt‚s and to encase
> sausage forcemeat.
 
> Chasseur (Fr.):  Hunter's style.  A mushroom-tomato sauce made with a
> white wine reduction and demi-glace, and finished with butter and
> parsley.
 
> Chiffonade:  Leafy vegetables or herbs cut into fine shreds, often
> used as a garnish.
 
> Cocotte (Fr.):  Casserole.  A cooking dish with a tight-fitting lid
> for braising or stewing.  Also, a small ramekin used for cooking
> eggs.  (En cotte is often interchanged with en casserole).
 
> Compote:  A dish of fruit - fresh or dried - cooked in syrup flavored
> with spices or liqueur.
 
> Cornichon (Fr.):  A small, sour, pickled cucumber; gherkin.
 
> Coulibiac (Fr.):  A preparation of fish (usually salmon), kasha or
> rice visiga, onion, mushrooms, and herbs, baked in a pastry crust.
> (Also Russian, kulibyaka.)
 
> Crme anglaise (Fr.):  Custard sauce or vanilla sauce; "English
> cream."
 
> Crme fraŒche (Fr.):  Heavy cream cultured to give it a thick
> consistency and a slightly tangy flavor; used in hot preparations
> sine it is less likely to curdle when heated than sour cream or
> yogurt.
 
> Cro–te, en (Fr.):  Encased in a bread or pastry crust.
 
> Cuisson (Fr.):  Poaching liquid, including stock, fumet, court
> bouillon, or other liquid, which may be reduced and used as a base
> for the poached item's sauce.
 
> Curing salt:  A mixture of 94 percent table salt (sodium chloride)
> and 6 percent sodium nitrite used to preserve meats.  (Also known as
> tinted curing mixture, or T.C.M. - a food coloring is added as an
> identifier.)
 
> Daube:  A meat stew braised in red wine, traditionally in a daubire,
> a specialized casserole with a tight-fitting lid and indentations to
> hold hot coals.
 
> Deck oven:  A variant of the conventional oven, in which the heat
> source is located underneath the deck or floor of the oven and the
> food is placed directly on the deck instead of a rack.
 
> D‚pouillage (Fr.):  To skim the surface of a cooking liquid, such as a
> stock or sauce.  This action is simplified by placing the pot
> off-center on the burner and skimming impurities as they collect at
> one side of the pot.
 
> Dice:  To cut ingredients into small cubes (1/4 inch for small, 1/3
> inch for medium, 3/4 inch for large).
 
> Escalope (Fr.):  Same as scallop; a small boneless piece of meat or
> fish of uniform thickness.
 
> Etouff‚ (Fr.):  "Smothered."  A cooking method similar to braising in
> which items are cooked with little or no added liquid in a pan with a
> tight-fitting lid.  (Also ‚tuver, … l'‚tuv‚e; a Cajun stew.)
 
> Farce (Fr.):  Forcemeat or stuffing; farci means stuffed.
 
> Fil‚:  A thickener made from ground, dried, sassafras leaves; used
> primarily in gumbos.
 
> Flat-top:  A thick plate of cast iron or steel set over the heat
> source on a range; diffuses heat, making it more even than an open
> burner.
 
> Fond (Fr.):  Stock; base or foundation.
 
> Forcemeat:  A mixture of chopped or ground meat and other ingredients
> used for pƒt‚s, sausages, and other preparations.  See Farce.
 
> Recipe by: The New Professional Chef (6th Edition)
> :          The Culinary Institute of America
> :          John Wiley & Sons, Inc.
> :          ISBN:  0-471-28679-6
 
> MMMMM
 
 
> --- Maximus/NT 3.01

--- D'Bridge 3.99