2. The liquid in which meat, poultry, fish or vegetables have been cooked.

3. Saute - to cook quickly, high heat, with little fat.

4. Pan fry - to cook slowly in fat, uses more fat than to saute.

5. Poaching - cooking in water or court bouillon, about 205 degrees.

6. Court bouillon - preparation of vinegar or wine, water, vegetables, and spices. For poaching fish.

7. Mire Poix - mixture of onions, celery, carrots, rough cut. Used to flavor stocks, sauces, pot roasts, roasted meats, gravies, stews, marinades.

8. Paysanne - vegetables cut up in regular shapes (medium diced).

9. Brunoise - cut very fine.

10. Allumette - cut like match sticks.

11. Julienne - cut into narrow strips.

12. Parisienne - small round scoop.

13. Minced - chopped or ground fine.

14. Volute - stock thickened.