GLOSSARY II

TO ACIDULATE. To make slightly a food acidic with lemon addition, vinegar, etc. acidulous Water: cold water to which lemon juice or vinegar has been added; he prevents from becoming discolored some fruits and vegetables

TO PREPARE To Season.

I PREPARE See garrison.

TO PREPARE. To put a raw genre in marinade to preserve it, to soften it or to give him a special aroma. I PREPARE. Miscellany of oil, wine or vinegar, aromatic grasses and spices. It is used to soften and to flavor meats, birds and fish.

AJOARRIERO. Stew by means of cod flavored with garlic, oil and egg.

TO THE CREAM. served with cream or bechamel

TO SADDLE. See enalbardar.

MEATBALL. Little boll of meat or fish cut and mixed with bread, well-worn eggs and spices.

CAPER. Button of the flower of the same name that is consumed in vinegar.

TO GIVE TO YOU. Ideal point of cooking of the pasta when it still remains slightly compact.

TO DRESS. To flavor a salad.

CHOCOLATE AND NUT-COVERED ICE CREAM. Prepared or muffled up with almonds.

SYRUP. Resultant thick liquid of cooking sugar and water, alone or with fruit juice.

TO AMALGAMATE. To mix thoroughly several substances.

TO KNEAD. To form or to work a mass, mixing his ingredients, principally flour and some liquid.

ANTIPASTI. (antigrassland) cold or warm Italian Appetizers.

TO POINT. It is said about the semimade meat.

TO ROAST. To cook a delicacy in the stove, broiler or spit with fat only.

ASPIC. Clear gelatine prepared with the broth of cooking of meats, chicken or fish.

SUGAR GLAS. Sugar refined, ground and spent by sifter, which is used in confectioner's and to dust sweets.

BACON. Smoked streaky bacon.

BAIN-MARIE. Way of cooking or of supporting warms in a bath of warm water a prepared content in another smaller receptacle. There exist receptacles of double apartment destined to such an end.

BARBECUE. Broiler to roast meat, generally mounted outdoors. Roast meat of this form.

WAFER. Sheet of pasta of flour without yeast, for the common thing with sugar and cinnamon, which hardens in warm molds. It makes use with ice creams.

TO BEAT. To mix ingredients so that they unite or air and remain lighter and spongy. There is used a wooden spoon or a manual or electrical mixer.

BECHAMEL. Sauce made with butter, flour, milk and salt. It serves as base for other sauces and to complete plates that should be grilled.

FISH PAN. Form kitchen tool takes in and elongated that serves to cook and to poach fish.

SPONGE CAKE. Baked mass of flour, eggs and sugar.

TO TURN WHITE. To give a boiling or to cook by half, to remove the bad taste, flavor or color to certain genres.

BLANQUETA. Stew of veal, birds or rabbit, in creamy sauce.

BLINIS. The blinis are a few flakes, filloas or crepes that prepare from wheat flour Saracen, common wheat flour, sour cream, eggs and salt. Generally they accompany to the smoked salmon and to the caviar BOWL. Big cup and without handle, of china, mud, glass or metal.

BOUQUET. Posy of aromatic grasses, fruits or other combinations that give aroma and/or decoration to the plates//Combination of aroma and palate in the wines.

BRASEAR. To cook slowly a food with his garrison or sauce, supporting the capped braseadora.

BRESEAR. See brasear. BRIDAR. See to bridle.

BRIOCHE. Mass roll with yeast, lightly sweet.

SKEWER. Metal spike in which there are threaded pieces of meat, bird or fish to roast them.

PUDDING. Plate of food cooked in mold, to the stove or to the bath Maria, and served out of this one.

TRIPE. Fragments of the stomach of the cow, veal or ram, which eat stews.

COUCH. Rebanaditas of sliced bread fresh or toasted with some cold meat or prepared.

CINNAMON. The second crust of the branches of the cinnamon tree, very agreeable and aromatic.

CANNELLONI. Pipes of nutritive pasata that are refilled of meat or fish.

CARBONADA. Cow stew with pepper.

WARM CARLOTA. Sweet of slices of bread with butter, inserted with fruits and jam of peach

COLD CARLOTA. Dessert of whipped cream and fruit or custard with gelatine and sponge cakes.

CARRÉ. Piece that is the result of carrying out one of the classic cuts of meat realized in the high loin of the animal. It is the part that proves on having eliminated the backbone, leaving that the bones of the ribs remain beaten to the loin.

KETCHUP. See Catsup.

CASSEROLE. Receptacle of mud, crystal or metal resistant to the fire, with lid. To the casserole: stew of meat, fish or vegetables.

SHALLOT. Perennial plant of the family of the liliáceas, with stem from three to five decimeters high; thin sheets, alesnadas and so you chatter like the stem; purple flowers and many bulbs, aggregations as in the common garlic, targets inside and reddish on the outside It Is an original plant of Asia. His flavor is between the garlic and the spring onion, and can be used replacing or complementing any of the two. Other names: shallot, shallot TO SINGE. To spend over a high heat flame any delicacy.

CHANTILLY. Well-worn cream, lightly edulcorada and sometimes with a little of vanilla.

CHAUD-FROID. Plate of fish, meat, birds and very elaborated fighter, wrapped in a sauce creamy and set with áspic. Cold makes use.

CHILINDRÓN. Stew done with pieces of meat of bird, pig or lamb, rehogados with red pepper and other ingredients

CHINESE. Conical colander.

CIVET. Fighter stew.

TO CLARIFY. To refine fats warming them and leaking them. To clarify consommés and gelatine with well-worn egg white.

I FIX. Dry cocoon of the flower of the treasurer, used like seasoning.

TO COOK. To make to bring in in boiling a liquid

TO COOK. To transform for the action of the heat the taste and properties of a food

COCOTTE. Cazuelita of mud, china or metal, to serve eggs, mousses or suflés.

TO TIPPLE. To leak for a colander a liquid to deprive it of impurities

TO COLOR. To give color with extract to a prepared one. Compote. Sweet of fruit cooked in syrup, which makes use fries.

TO COLOR. To toast or to give color to a food for the action of the heat

TO FLAVOR. See to season.

I FLAVOR. Salt or spices destined to season the meal

TO SWEETEN. To cover fruits or seeds with a sugar bath. To cook them in syrup.

TO FREEZE. To preserve any food submitting it to a low temperature to 0th C.

TO PRESERVE. Fruit boiled in water with syrup so that it survives

IT PRESERVES. Peppers, cucumbers or other vegetables preserved or pickled in vinegar. In conserve: meats, fish, vegetables, etc., prepared and packed for his long conservation.

DRAWSTRING BLEU. Highly qualified kitchen. According to the legend, Luis XV of France gave a blue tape a feminine chef who had prepared a menu out of the current thing.

KNIFE FOR DOUGH. Tool consisting of a castor of metal or toothed wood, subject to a handle, which is used to cut or to curl pastas.

RIBCAGE. Loin of pig or cow in a piece, without boning

COSTRADA. Kettledrum of broken pasta or of puff-pastry.

COSTRÓN. Big slice of toast or fried food on which meats or fish make use.

IT CREMATES. Cream of fresh milk

IT CREMATES. Custard and soups of creamy consistency

IT CREMATES. Purée or soup of greasy texture

CREAM VELOUTÉ. Soup to which there is added egg yolk or cream.

TARTAR CREMOR. The Tartar crémor is the bitartrato of potassium, a saline deposit that obtained like by-product in the process of the fermentation of the wine. It is usually used for the wines fermentation, as well as in confectionery to increase the masses volume, and also how estabilizante. It is possible to obtain in drugstores and some drug stores. CRêPE. Pancake. Crêpes suzette: crêpes prepared with orange juice and inflamed with liquor.

CREPINETA. Species of greasy plate to wrap delicacies.

ALMOND BRITTLE. Almond brittle; nougat of toasted almonds and caramel.

CROQUETTES. Bechamel portions with meat, egg, fish or another ingredient, molded and fried in abundant oil, after muffling up them in egg and breadcrumbs. CROûTES. Bread slices or brioche with butter or sauce, to the stove.

CROûTES. Pasta coverage on meat, fish or vegetables.

CURD. Part of the milk obtained by natural or artificial coagulation, which is consumed like dessert or is assined to the cheese making

TO RECOVER. To preserve a meat or dry, salty or smoked fish.

CURRY. Original seasoning of the India consisted of diverse spices.

TO DESALT. To plunge a food salted in water or cold milk.

TO DRAIN. To immerse in water or cold milk a meat or fish so that they lose the blood.

DESBRIDAR. To withdraw after his stew the twine or skewer that was bridling the food.

DESGLASAR. To add wine to an asadora newly used to recover the fat and juice that it contains.

TO DEGREASE. To withdraw the fat of a sauce or broth.

TO BONE. To leave clean of bone a bird or culaquier meat piece.

DESLEIR. To add a liquid to some preparation so that lumps should not form in the flour, the egg yolks should be cut, etc.

TO SKIN. To remove the skin to a rabbit, hare, lamb, etc.

TO DEPRIVE. To make completely clean a piece of meat, a bird or fish.

REMAINS. Intestine, offal, liver, kidney, head and hands of the animals; wings, sweetbread, paws, neck and head of the sacrificed birds.

TO GILD. To put to the stove during short time a prepared one smeared with egg or milk so that he acquires golden color

TO GILD. To attack to living fire a food so that he acquires color.

SWEETCORN. corn (Central America); clog or corn, according to point ripeness (South America)

TO MAKE DRUNK. To soak a dessert with syrup, liquor or wine.

TO BRIDLE. To hold with a twine birds, meats or fish to press his meats and to preserve his form after cooked.

SAUSAGE. Intestine refills of minced meat, blood, etc., flavored opportunely.

MEAT PASTY. Small, stuffed cake of sweet, meat or any cut delicacy, which is done doubling the mass on if.

TO COAT IN BREADCRUMBS. To spend a food for milk, melted butter or well-worn egg and breadcrumbs.

SANDWICH. Double sliced bread piece in whose interior puts a portion of ham or another similar food.

ENALBARDAR. To cover slices of meat, fighter and birds with thin tracks of bacon or bacon to prevent from drying off during the cooking

ENALBARDAR. To muffle up with flour, eggs and other ingredients the delicacies that have to be fried.

ENCOSTRAR. To put costrones a prepared one

IN CROûTE. Food covered with pasta.

PICKLES. Fruits, vegetables, etc., prepared in vinegar for his conservation.

ENFONDAR. To prepare with bacon and cut vegetables a source or another tool in which it has that brasearse meat or vegetable

TO THREAD. To cross with a skewer pieces of meat or fish to roast them.

ENTRY. Plate or group of plates that constitute the first service after the soup, in the banquets.

ENTRECOTE. Chop or thick, fried filet or grilled roast.

APPETIZER. Any of the delicacies, as cold meat, olives, etc., that make use before the meal begins properly.

ENTREVERADO. is said about the veined bacon of lean meats.

TO PICKLE. To preserve a vinada in marinade.

MARINADE. I prepare with vinegar, sheets of laurel and other ingredients to put in conserve fish and other delicacies.

TO SCALD. Method to affirm the color of some food

TO SCALD. Method to eliminate the strong or bitter flavor of some food.

TO SCALD. Method to peel fruits, vegetables and dry fruits

TO POACH. To support in a point next to the boiling of the liquid any food immersed in him

TO POACH. To cook in greasy and short liquid a food.

ESCALOPE. Thin market of meat that generally appears steamy and fried.

TO SCALE. To deprive of scales a fish.

TO BE FROSTY. To cover a sponge cake or cake with sugar glas

TO BE FROSTY. To immerse the rim of a glass in egg white and sugar and to freeze it in the icebox

SPAGHETTI. Threads of pasta of different thickness.

ESPALMAR. To slim a food by means of soft blows applied with the aplastadera or espalmadera.

SPICE. All substance aromáticacon that ripen or flavor the delicacies (pepper, saffron, nutmeg, etc.).

SPIT. Metal spike in which there are threaded pieces of meat or fish to roast.

TO DUST. To distribute in the shape of rain for the surface of prepared flour or any seasoning in dust.

TO FOAM. to withdraw from a prepared one, with the skimmer, the impurities that float in him as froth.

SERGE. Piece of white cloth, as sifter, for which the purées and sauces pass, compressing them, so that they turn out to be thinner after having strained them.

TO STEW. To cook slowly in closed receptacle a food, in company of his garrison, juice and fat. Sometimes wine can be added to facilitate the cooking of hard food.

EVISCERAR. To withdraw the intestines and entrails to a bird, fish, etc.

TO SQUEEZE. To prepare or to press a genre to dispossess it of the water or juice that it contains.

FARCE. I refill

COLD MEAT. Eatable meat that is allowed to cool once roast or cooked.

FILET. Steak of tenderloin and, in general, obtained market of any another piece of meat.

THIN GRASSES. Set of parsley, chervil, tarragon and chives elegantly cut.

TO FLAME. 1 to Spend food for a flame without smoke to burn the pens or hair that had stayed on having plucked it or to clean it. 2 to Inflame prepared with liquor.

CREME CARAMEL. Sweet prepared with eggs, milk and sugar, batters and curd in a mold to the bath Maria, or baked.

FOIE GRAS. Cold meat of liver of goose or duck fattened by the way.

FONDILLÓN. It came from Alicante (Spain) prepared with the variety of grape Monastrell. It came from high alcoholic graduation, from dense must realized with grapes sobremaduradas

FUND. Basic element of a sauce

FUND. Low part of a mold or receptacle where the recipe FONDUE is prepared. Miscellany of process cheese and white wine in which bread pieces get soaked.

TO LINE. it smears

FUND. Low part of a mold or receptacle where the recipe is prepared

TO LINE. To smear a mold to form the layer of ground beef or gelatine that covers certain plates.

TO FRY. To submit to the fire for his cooking, in a frying pan, any food with abundant fat.

FRICASÉE. Stew of chicken, rabbit, veal and vegetables in white sauce.

FUMET. Concentrate that is obtained, generally, of thorns, heads and meat of fish (being able to add some aromatic elements to him), for the purpose of obtaining a very tasty broth that will be used to scent and/or to give body to other culinary preparations. It can be prepared also from vegetables.

STUFFED GAME. Prepared of meat of bird or of another class, boned and stuffed of another class of meat. It has a gelatine fund.

GELATINE. Translucent substance of high protein content that is obtained of bones and cartilages. It is used in sweet and salty plates.

GLASA. Syrup used in confectionery.

GLASEAR. To cover prepared of confectionery with sugar glas, jam, etc

GLASEAR. In certain fish plates, to spend it for the broiler to gild it lightly.

GOULASH. Stew of cow and onion, flavored with paprika and tomato.

TO GRILL. To toast in the stove the top layer of a prepared one.

LUMP. Clot or clot that forms in a líguido, in general on having added flour in the preparation of a sauce.

TO PROVIDE. To accompany a food of other minor genres, which receive the name of garrison.

GARRISON. Elements that join to a plate so that they serve as adornment or complement.

HAMBURGER. Minced meat steak.

FLAVORED FLOUR. Flour to which salt and pepper has been added. Seasoned flour.

TO BOIL. To cook a food in a liquid to boiling temperature (100ºC).

GRASSES. Aromatic spices used in kitchen, dry seasons or fresh airs: Basil, laurel, chives, marjoram, mint, oregano, parsley, rosemary, sage, tarragon, thyme, etc.

PUFF-PASTRY. Mass of confectionery that, baked, forms many superposed thin sheets.

HORS-D'OEUVRE. Appetizers.

INFUSION. Cooking of manzanilla, tea, grasses, etc. In water or another warm liquid, from which they are extracted as soon as the flavor was transmitted.

IT CHEERS. Frozen and transparent conserve prepared with the juice of certain fruits.

WINDOW BOX, TO. Garrison consisted of vegetables and fresh, cooked vegetables separately.

JULIENNE. Vegetables cut in thin plasters.

CATSUP. Tomato sauce seasoned with spices that sells prepared.

HAM. Shoulder of pig, treated like ham.

TO LARD. To wrap a meat piece in bacon slices. Enalbardar.

LASAGNE. You pull nutritive pasta, greenish color sometimes.

VEGETABLES. Any genre of fruit or seed that grows up in sheaths. For extension, vegetable.

LANGUAGES OF CAT. Flat and elongated pastas.

YEAST. Mushroom used for the fermentation of alcoholes, pastas and masses.

TO GO WELL TOGETHER. To give consistency to a dry miscellany adding to him eggs, cream, melted fat or cremates.

TO SHINE. To give sheen with jelly, gelatine or fat to a prepared one.

MACAROONS. Cylindrical pasta of dirente thickness and length.

MACEDONIA. Combination of fruits or vegetables cut in dice and mixed.

TO MACERATE. To put fruits cut with sugar, wines, liquors, etc., so that they receive the flavor of these

TO MACERATE. To leave the meat or hunting hung on cold and dry place until it becomes tender.

CORNSTARCH. Thin corn flour used to thicken sauces. TO CRUSH. To break a food of rude form; to go on of imperfect form.

SLEEVE. Stock Exchange of cloth in conical form with a smooth or curled mouthpiece that serves to adorn plates with cream, purée, etc.

MANIR. To do that the meats become more tender and seasoned allowing to spend a time before cooking them.

FAT. Greasy and oily substance of certain animal products, milk, etc. Corpulence or fat of the animals.

BUTTER. Obtained greasy substance of the fresh milk. Butter. Clarified: butter that is cleaned of water and impurities submitting it to a slow merger process and leaked

FLAVORED BUTTER. Butter mixed with different products.

BUTTER MAîTRE D'HOTEL. Butter prepared with juice of lemon, parsley and pepper

HANDLED BUTTER. Butter mixed with flour (two parts of butter with one of flour), like tie to thicken sauces and stews.

TO ANNOY. Rehearth

MARGARINE. Artificial butter consisted fundamentally of fats and vegetable oils.

MARINATED. See I prepare.

KETTLE. Mud casserole

MASS. Miscellany of flour, water, milk or eggs, enriched sometimes with butter, sufficiently firm her to be able to work and mold it.

MECHADORA. Special needle of stuffing.

TO STUFF. To introduce bacon strips in a food, with help of a mechadora.

MEDALLIONS. Circular filets of meat, fish or pâté.

MOLASSES. Thick and sweet liquid, of dark brown color, resultant from the crystallization of the sugar.

VEGETABLE STEW. Stew consisted of vegetables accompanied by meat or ham, in small pieces.

MENU. List of plates that integrate a meal. Menu. SMALL. Eatable internal organs of the birds and pieces of fighter: liver, heart, gizzard.

MERINGUE. Egg whites beaten on the verge of snow with sugar. It can adorn cakes and temperature be cooked to fall.

JAM. Compote of fruits very cooked and limited to the consistency of a purée.

MEUNIèRE, TO. Way of preparing certain food, especially caught, floured, fried in butter and sprayed with the fund of cooking and lemon juice.

TO MIX. To combine ingredients with a spoon, mixer or blender to obtain a homogeneous miscellany.

TO MOLD. To set prepared inside a mold so that he adopts the form of this one.

TO MOUNT. To beat eggs or cream until they are well high and frothy. Also this term is used to refer to the fact of preparing the plate for his final presentation.

BLOOD SAUSAGE. Sausage prepared with the intestine of pig, lamb or cow and that is refilled of cooked blood, being flavored by spices (and, often, onions), being able to be added pine nut kernels, rice, breadcrumb, etc

TO TORMENT. See to macerate. MOUSSE. Light, sweet or salty plate, by means of cream, well-worn egg white and gelatine, which serves cold to itself.

CREAM. Cream of the milk, which is used liquid or well-worn

CREAM. It embitters: cream with a few lemon juice drops.

CUSTARD. It cremates by means of milk, eggs and sugar.

NAVARÍN. Stew of lamb and vegetables.

ÑOQUIS. Little bolls of mass, ground beef of meat or purée of potatoes, cooked to the steam or poached

ÑOQUIS. Fruit patties.

PAN. Round vessel, of mud or metal, of mouth wide and provided with handles. It is used to cook in her food, to warm water, etc.

Pressure cooker: that of hermetic closing and that has safety valve.

OSSO APERTURE. Plate by means of meat (cut with the bone and his core) prepared with tomato and wine.

VAIN. Sugar pure black woman resultant from the decrease of the juice of cane (South America)

GREASED PAPER, IN. Food prepared and served in role lubricated with butter or oil.

PAPRIKA. Hungarian paprika that is obtained of a ground red pepper.

PARMENTIER. One applies to the plates by means of potato; the term comes from Antoine Parmentier, who introduced the potato in France.

BROILER. Framework or grill of iron used to roast to the firelight or to the stove food that have to toast.

PAST. Point of the genres that are not fresh and border on the decomposition point, without coming to him.

TO HAPPEN. See to tipple.

IT GRAZES. Prepared whose principal component is the flour worked with other ingredients / masses that is obtained on having mixed different prime matters

PASTA CHOUX. Mass much used in confectioner's

CAKE. Mass of flour and fat, baked and stuffed of sweet, cream, fruit, meat, fish, etc

CAKE. Sweet patty

PÂTÉ. Cold meat prepared with pasta of meat, liver, etc.

PEPITORIA. Bird stew with egg yolk sauce.

GROUND BEEF. Meat or any other food or elegantly stung ingredient

TO STING. To cut elegantly a genre

TO STING. To stuff superficially a substance.

PICNIC. Meal taken outdoors. Picnic

PAPRIKA. Red pepper. Pepper of Cayena.

PEPPERS OF THE PIQUILLO. Variety of red pepper that is cultivated in Navarre (Spain). The piquillos of Muddy (Navarre, Spain) are some of the most famous. It is gathered manually from September until November. Later they are roasted, are peeled and are packed.

RATATOUILLE. Fried dish of peppers, tomatoes, egg, onion, etc. cut and in a mess

PIZZA. Cake of mass crowned with tomato, sauce, anchovies, cheese and olives, roasted to the stove.

PUNCH. Drink consisting of a miscellany of rum with warm water, lemon, sugar and sometimes tea.

HOTPOT. Stew or broth consisted generally of dry vegetables.

PROSCIUTTO. In Italy, smoked ham. PUDDING. Baked dessert or to the bath Maria.

PULP. Soft and beefy part of the fruits and vegetables.

POINT. Just cooking grade or sazonamiento of a food.

PURÉE. Pasta or thick soup prepared with vegetables or other cooked food spent by sifter.

TO PURGE. To clean certain food so that they expel his impurities (kidneys, snails, cucumbers, etc.).

RAGOUT. Meat stew.

GRATER. Kitchen tool used to crumble for rub bread, cheese and other ingredients.

TO GRATE. To crumble a thing rubbing it against the grater or grater.

I GRATE. Kitchen tool used to crumble for rub bread, cheese and other ingredients

RAVIOLI. Stuffed Cuadraditos of pasta that serve stews to themselves with a sauce and cheese.

TO REDUCE. To stretch a pasta with the roller up to leaving it of the longed thickness

TO REDUCE. To add water or another liquid to prepared to diminish his sazonamiento, thickness or color

TO MUFFLE UP. To spend a food for flour and egg beaten before frying it.

TO RECTIFY. To put to point the sazonamiento or color of a prepared one.

TO REDUCE. To make to cook a prepared liquid so that, for evaporation, it turns out to be more concentrated and substantial.

TO REINFORCE. To add to a sauce, soup or similar a prepared one that I intensified his flavor or natural color.

FRIED AGAIN. Oil fried with onion, garlic and some another ingredient, which is added calliente to a stew.

REHOGAR. To attack on slow fire a food without allowing to take color.

I REFILL. Ground beef flavored with the one that pastries, birds fill, etc

REPULGO. Carved rim of the pies or pastries.

RIGATONI. Nutritive pasta in the shape of tape.

RISOLAR. To color a meat with butter for his sides before covering it to finish the cooking.

TO CURL. To decorate the rim of a cake. ROAST BEEF. Roastbeef, Piece of tenderloin or of chops of cow, roast to the stove.

ROUX. Miscellany of flour and butter, basic element in the sauces funds.

SALAMI. Fresh or smoked salami.

TO SALT. To put in pickle a raw genre for his conservation or capture of typical flavor.

SALTING. Action to salt or to treat with salt the food.

SALTING. Set of meats or salty fish.

SALMIS. Stew of fighter that first is roasted and then it is cooked in wine sauce.

PICKLE. Solution of water and salt used to preserve food.

SALMAGUNDI. Meat stew, pescaso or shellfish, crumbled, with pepper, salt, oil, vinegar and onion.

TO SEASON. To flavor and to cook a food with salt and pepper.

SAUCE. Juice that expels a roast of meat or bird on having been done

SAUCE. Composition or miscellany prepared well with the juices of roasts, good with any other component, they being able desleír with water, broth, milk, wine or similar to obtain a liquid or semiliquid texture.

TO WORK FITFULLY. To cook or to fry with fat and to living fire, so that it does not lose his juice, a food that must turn out to be a gilthead.

SANDWICH. Sandwich

SAVARIN. Sponge cake prepared in the shape of thread, bathed with syrup and cream.

TO SEASON. To add seasoning to a food to give him smell and flavor.

TALLOW. Fat that surrounds the kidneys of the cow and of the lamb.

CREAM OF WHEAT. Pasata of flour of flower, or of rice, reduced to very thin grains, adapted to make soup and mushes.

TO FRY SLIGHTLY. To fry lightly a food or seasoning in a fat. SOPICALDO. Very clear soup or in the one that predominates over the broth.

WHEY. Liquid that separates of the milk when it is cut. It is used in the cheese making.

SUFLÉ. Plate to the stove by means of bechamel and egg yolk.

SUPREME. The best pieces of a bird or fish, without thorns, either bones or skin.

TAGLIATELLE. Smooth strips of pasta prepared with flour, water and egg.

TO SIFT. To separate, by means of a sifter or sifter, the thick part of a flour or similar product.

CAKE. Big, generally round, made cake of sponge cake, almond pasta, etc. and I refill.

TARTERA. Round and low mold for cakes and pastries.

TERRINA. Mud casserole used to make and to serve pâté

TERRINA. Pâté prepared in this casserole.

KETTLEDRUM. Mold of mud or metal in the shape of bowl

KETTLEDRUM. To remove with beater or spatula any class of sauce.

TO UNITE. See to go well together.

TRAMPÓ. Name that, in the Balearic Islands, is given to a summer salad realized with tomato, onion, red pepper and green pepper (quite in crude oil)

TRINCHAR. To cut a food cleanly.

TRIPS. Fried bread buckets.

TRUFAR. To refill birds, sausages, etc., with a compound by means of truffles.

TRUFFLES. Slightly current, white or black mushrooms, of firm texture and delicate flavor. They are used principally like garrison.

TURNEDÓ. (tournedó) cut Filet of the central part of the tenderloin.

RODS. Tool to beat. (beater)

VINEGAR. Liquid consisted principally of acetic acid diluted in water, which results from the fermentation of the wine, cider and other alcoholic liquids.

VINAIGRETTE. Sauce of oil, vinegar, salt and pepper, flavored sometimes with aromatic grasses

VOL-AU - VENT. Light hollow puff-pastry patty. YOGURT. Cut milk submitted to an innocuous bacterium. In Europe it is consumed principally as it weakens.