KEBAB-(Turkey) A combination of cubes of meat, usually lamb, and chunks of vegetables or fruit, placed alternately on a skewer and broiled. KNEAD-To alternately press and turn and fold dough with the hands for the purpose of expelling gas and redistributing the yeast. KOLACHES-(Czechoslovakia or Bohemia) A bun made from a soft dough topped with fruit, nuts, fruit-nut, or seed fillings.

LACTIC ACID-An organic acid sometimes known as the acid of milk because it is produced when milk sours. Souring is caused by bacteria. LACTOSE-The sugar of milk.

LADY FINGERS-A cookie made with a sponge cake batter and baked in special pans.

LARDING-To cover uncooked lean meat or fish with strips of fat, or to insert strips of fat with a skewer.

LASAGNA-(Italian) A baked Italian dish with broad noodles, or lasagna macaroni, which has been cooked, drained, and combined in alternate layers with Italian meat sauce and two or three types of cheese (cottage, ricotta, parmesan, or mozzarella).

LEAVENING-Raising or lightening by air, steam, or gas (carbon dioxide). Usually, the agent for generating gas in a dough or batter is yeast or baking powder.

LEVULOSE-A simple sugar found in honey, fruits, and invert sugar.

LYONNAISE-(French) A seasoning with onions and parsley originating in Lyons, France. Sauteed potatoes, green beans, and other vegetables are seasoned this way.

MACAROON-A rich, chewy cookie made with almond paste and shredded coconut.

MACEDOINE-(French) A name derived from the country of Macedonia; refers to a mixture of fruits or vegetables used for garnish or as a cocktail.

MADRILENE-(French) A name of a clear soup; other dishes flavored with tomato juice.

MAGENTA-(Italian) A purplish shade of red produced by the use of tomato juice as, for example, in soup.

MAITRE D'HOTEI-(French) Head waiter; also a butter sauce used on fish.

MAKEUP-Manual or mechanical manipulation of dough to provide a desired size and shape.

MALT EXTRACT-A syrupy liquid obtained from malt mash; a product obtained as a result of converting the starch to sugar.

MARBLE CAKE-A cake of two or three colored batters swirled together so that the finished product retains the separate colors.

MARBLING-The intermingling of fat with lean in meat muscles. The presence or absence of marbling can be seen on the surface of meat that has been cut across the grain. The presence of marbling indicates quality and palatability of meat.

MARINATE-To cover food with a marinade (a preparation containing spices, vegetables, herbs, and a liquid, usually acid) and let stand for a period of time to enhance its flavor and improve its tenderness.

MARMALADE-A thick, pulpy jam or preserve made with crushed fruits. Marmalades made of citrus fruits contain bits of the peel.

MARZIPAN-A confection of almonds reduced to a paste with sugar and used for modeling, masking, and torte.

MASKING-To cover completely with a sauce, jelly aspic, mayonnaise, cream, icing, or frosting.

MEAT SUBSTITUTE-Any food that may be used as an entre that does not contain beef, veal, pork, or lamb. The substitutes are protein-rich dishes such as eggs, fish, dried beans, and cheese.

MELBA-A cornstarch dessert sauce most frequently used with peaches; a very thin toasted bread is called melba toast.

MELTING POINT-The temperature at which a solid becomes a liquid.

MERINGUE-A white frothy mass of beaten egg whites and sugar.

MIDDLINGS-Granular particles of the endosperm of wheat that are removed during milling.

MILANAISE-(French) Foods prepared a la milanaise contain eggs, parmesan cheese, and bread crumbs. Rice and macaroni products prepared ala milanaise may be formed into different shapes, dipped into egg batter, rolled in bread crumbs, fried, or panned and baked.

MINCE-To cut or chop into very small pieces (finer than chopped).

MINESTRONE-(Italian) Thickened vegetable soup containing lentils or beans.

MIXING-To unite two or more ingredients.

MOCHA-A 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.

MOLD-Microscopic, multicellular, threadlike fungi growing on moist surfaces or organic material.

MORNAY-A cheese sauce used principally with baked fish.

MOUSSE-(French) The word means "froth." Mousse is a cold entree (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 curry powder.

MYOCIDE-An agent that destroys molds.

NAPOLEON-A pastry made from choux (or puff paste rolled very thin, baked, cooled, and layered with cream filling.  Usually topped with icing or confectioners' sugar.

NEWBURG-A 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 normande or norrnandie" contain generous amounts of butter and/or cream.

NUTRIENT-A substance in food that the human is known to require to support life and health.

O'BRIEN-A style of preparing sauteed vegetables with diced green peppers and pimentos.  (Corn O'Brien and O'Brien potatoes are examples.)

OLD DOUGH Yeast 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.

PANBROIL-To cook uncovered in a hot frying pan, pouring off fat as it accumulates.

PARASITES-Organisms that live in or on a living host that they usually do not destroy.

PARBOIL-To boil in water until partially cooked.

PARE-To cut away outer covering.

PARFAIT-( French) Refers to cookery perfection but is most often associated with variously prepared desserts.  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 ROLLS-Folded buns of fairly rich dough.

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 semolina).

PEEL--To remove skin, using a knife or peeling machine.

PEPPER POT-A highly seasoned soup or stew.

PETIT FOURS-Small decorated squares of cake.

PICKLE-A 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 vinegar.

POACH-Method 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.

PORCUPINES-A meat dish prepared with ground beef and rice, formed into balls, and baked.

POULTRY TERMS:

DRAWN-Killed and feathers and intestines removed.

DRESSED-Killed and feathers removed.