A fixed-price menu with a single price for an entire meal based on the entrée selection.

Refined granulated salt. May be fortified with iodine and treated with magnesium carbonate to prevent clumping.

A shallow straight-sided pastry crust (may be fluted or plain), filled with a savory or sweet, fresh and/or cooked filling. Also, describes something, very acidic or sour.

To heat gently and gradually. May refer to the process of incorporating hot liquid into a liaison to gradually raise its temperature. May also refer to the proper method for melting chocolate.

Seafood and/or vegetables coated with a light batter and deep fried, usually accompanied by a sauce.

A boneless cut of meat, usually beef or pork, from the loin; usually the most tender and expensive cut.

A loaf of forcemeat similar to a pâté, but cooked in a covered mold in a bain-marie. Also, the mold used to cook such items, usually an oval shape, made of ceramic.

Heat-loving. Used to describe bacteria that thrive within the temperature range from 110° to 171°F/43° to 77°C.

An ingredient used to give additional body to liquids. Arrowroot, cornstarch, gelatin, roux, and beurre manié are examples.

A large, relatively shallow, tilting pan with a large surface area. Can be used for braising, sautéing, or stewing.