A knife cut used primarily for long, cylindrical vegetables such as carrots, in which the item is cut on a diagonal, rolled 180 degrees, then cut on the same diagonal to produce a piece with two angled edges.

Edible entrails and extremities; variety meats, including organs (brains, heart, kidneys, lungs, sweetbreads, tripe, tongue), head meat, tail, and feet.

A hand tool with a wide, bent blade set in a short handle, used to turn or lift foods from grills, broilers, or griddles.

Literally, “burnt onion.” A peeled, halved onion seared on a flattop or in a skillet, used to enhance the color of stock and consommé.

Literally, “pricked onion.” A whole peeled onion to which a bay leaf is attached, using a clove as a tack. Used to flavor béchamel sauce and some soups.

Polyunsaturated fatty acids that may reduce the risk of heart disease and tumor growth, stimulate the immune system, and lower blood pressure; they occur in fatty fish, dark green leafy vegetables, and certain nuts and oils.

Beaten egg, cooked in butter in a specialized pan or skillet, then rolled or folded into an oval. Omelets may be filled with a variety of ingredients before or after rolling.

Meat from an organ, rather than the muscle tissue of an animal. Includes brains, heart, kidneys, lungs, sweetbreads, tripe, and tongue.

Yeast. A living organism acting to produce carbon dioxide gas, which will cause a batter or dough to rise through the fermentation process.

The rapid initial rise of yeast doughs when placed in a hot oven. Heat accelerates the growth of the yeast, which produces more carbon dioxide gas, and also causes this gas to expand.