A pastry traditionally made of layered puff pastry rectangles filled with pastry cream and glazed with fondant.

To coat with sauce. Also, thickened. Also, the consistency of a sauce that will coat the back of a spoon.

French for “ungarnished” or “plain.” Pommes natures are boiled potatoes.

A French stew, traditionally of lamb, with potatoes, turnips, onions, and possibly other vegetables.

Any small young potato less than 11⁄2 in/4 cm in diameter, usually prepared by boiling or steaming, and often eaten with its skin. The new potato has not yet converted its sugar into starch, creating a waxy potato with a thin skin.

Hazelnut or hazelnut colored. Also, a small portion of meat cut from the rib. Pommes noisette are tournéed potatoes browned in butter. Beurre noisette is browned butter.

Fish whose skeletons are made of cartilage rather than hard bone (e.g., shark, skate). Also called cartilaginous fish.

Literally, “new cooking.’’ A culinary movement emphasizing freshness and lightness of ingredients, natural flavors simply prepared, and innovative combinations and presentation.

A basic component of food used by the body for growth, repair, restoration, and energy. Includes carbohydrates, fats, proteins, water, vitamins, and minerals.

The process by which an organism takes in and uses food.