A long, thin baked shell of pâte à choux, filled with crème pâtissière and glazed with chocolate fondant or ganache.

The weight of an item after trimming and preparation (as opposed to the as-purchased [AP] weight).

A mixture of beaten eggs (whole eggs, yolks, or whites) and a liquid, usually milk or water, used to coat baked goods to give them a sheen.

To cut an item, usually meat, into very thin slices.

A mixture of two or more liquids, one of which is a fat or oil and the other of which is water based, so that tiny globules of one are suspended in the other. This may involve the use of stabilizers such as egg or mustard. Emulsions may be temporary, permanent, or semipermanent.

The largest portion of the inside of the seed of a flowering plant such as wheat; composed primarily of starch and protein. This is the portion used primarily in milled grain products.

Literally, “between the ribs.” A very tender steak cut from between the ninth and eleventh ribs of beef.

Vegetable chef/station. The position responsible for hot appetizers and often soups, vegetables, starches, and pastas; may also be responsible for egg dishes.

A scallop of meat; this cut of a small, boneless piece of meat or fish of uniform thickness is most often sautéed.

Literally, “Spanish sauce.” Brown sauce made with brown stock, caramelized mirepoix, tomato purée, seasonings, and roux.