MINCETo cut or chop into very small pieces (finer
MINESTRONE-(Italian) Thickened vegetable soup
containing lentils or beans.
MIXINGTo unite two or more ingredients.
MOCHAA variety of favorable coffee from Mocha
(Arabia) but refers to any coffee today, including the
instant form. A rich butter cream icing containing
cocoa and coffee essence.
MOLDMicroscopic, multicellular, threadlike fungi
growing on moist surfaces or organic material.
MORNAYA cheese sauce used principally with
MOUSSE(French) The word means froth.
Mousse is a cold entrée (meat, poultry, or seafood
mousse) or a frozen dessert. The basic ingredients
are beaten eggs, whipped cream, and gelatin.
MULLIGATAWNY(East Indian) A soup with a
chicken stock base highly seasoned, chiefly by
MYOCIDEAn agent that destroys molds.
NAPOLEONA pastry made from choux (or puff
paste rolled very thin, baked, cooled, and layered
with cream filling. Usually topped with icing or
NEWBURGA dish made with a cream sauce
containing egg yolks and, sometimes, wine.
Customarily used with seafood.
NORMANDY(French) A province of France famous
for its cuisine. Dishes prepared a la normandé or
norrnandie contain generous amounts of butter
NUTRIENTA substance in food that the human is
known to require to support life and health.
OBRIENA style of preparing sautéed vegetables
with diced green peppers and pimentos.
OBrien and OBrien potatoes are examples.)
OLD DOUGHYeast dough that is fermented for too
long a time. It produces a baked loaf that has a dark
crumb color, sour flavor, low volume, coarse grain,
and tough texture.
OMELET(or French: omelette) Eggs cooked with
yolks and whites beaten together or separately and
blended, depending upon the type of omelet.
PANBROILTo cook uncovered in a hot frying pan,
pouring off fat as it accumulates.
PARASITESOrganisms that live in or on a living
host that they usually do not destroy.
PARBOILTo boil in water until partially cooked.
PARETo cut away outer covering.
PARFAIT( French) Refers to cookery perfection but
is most often associated with variously prepared
The basic foundation is a sugar syrup
enriched with eggs and/or cream and stabilized with
gelatin. Fruits, liqueurs, or other flavorings are used
with the soft mixture or with ice-cream parfaits.
PARKERHOUSE ROLLSFolded buns of fairly
PARMESAN(Italian) A very hard cheese originating
in the Parma region of Italy.
PASTA(or Paste) (Italian) A term referring to
macaroni products, including spaghetti, noodles,
and other pastes made from hard wheat (durum or
PEELTo remove skin, using a knife or peeling
PEPPER POTA highly seasoned soup or stew.
PETIT FOURSSmall decorated squares of cake.
PICKLEA method of preserving food by a salt and
water (or vinegar) solution.
PILAF(also Pilau) An Oriental or Turkish dish made
of rice. The cooking liquid used is beef or chicken
stock, mildly flavored with onions.
PIQUANT(French) A tart, pleasantly sharp flavor. A
piquant sauce or dressing contains lemon juice or
POACHMethod of cooking food in a hot liquid that
is kept just below the boiling point.
POLONAISE(French) A garnish used on such
vegetables as cauliflower, asparagus, or other dishes
consisting of chopped egg and parsley. Bread
crumbs may also be added.
PORCUPINESA meat dish prepared with ground
beef and rice, formed into balls, and baked.
feathers and intestines