Boned meat (usually poultry), stuffed with forcemeat, rolled, poached, and served cold, usually coated with aspic.

A preparation of chocolate and heavy cream, and sometimes butter, sugar, and other flavorings. Among other things, it is used as a sauce, glaze, and filling, or to make confections. Can range from soft to hard, depending on the ratio of chocolate to cream.

A thick vegetable soup, usually containing beans, cabbage, and/or potatoes.

Pantry chef/station. The position responsible for cold food preparation, including salads, appetizers, and pâtés.

Literally, “garnished.” Used to describe dishes accompanied by vegetables and potatoes.

An edible decoration or accompaniment to a dish or item.

A cold soup made from vegetables, typically tomatoes, cucumbers, peppers, and onions.

A protein-based substance found in animal bones and connective tissue. When dissolved in hot liquid and then cooled, it can be used as a thickener and stabilizer.

A phase in the process of thickening a liquid with starch, in which the starch molecules swell to form a network that traps water molecules.

A light cake, made using the foaming mixing method, containing flour, sugar, eggs, butter, vanilla, and/or other flavorings.