A stirred custard made with cream and/or milk, sugar, eggs, and vanilla. May be served as a sauce or used in pastry preparations such as Bavarian cream and ice cream. Also known as crème anglaise.

Meat from a part of an animal other than the muscle (e.g., organ meats). Variety meats include tongue, liver, brains, kidneys, sweetbreads, and tripe. Also called offal.

A broth- or water-based soup made primarily with vegetables; may include meats, legumes, and noodles and may be clear or thick.

An individual who has adopted a specific diet that eliminates meat and fish and products derived from meat and fish but not all animal products. Lacto-ovo-vegetarians include dairy products and eggs in their diet; ovo-vegetarians include eggs. Vegans eat no foods derived in any way from animals.

A sauce of white stock (chicken, veal, or seafood) thickened with white roux. One of the “grand” sauces. Also, a cream soup made with a velouté sauce base and flavorings (usually puréed), usually finished with a liaison.

Meat from large game animals in the deer family, but often used to refer specifically to deer meat.

A machine similar to a blender that has rotating blades used to grind, whip, emulsify, or blend foods.

A cold sauce of oil and vinegar, usually with various flavorings. It is a temporary emulsion. The standard proportion is three parts oil to one part vinegar.

A type of pathogenic microorganism that can be transmitted in food. Viruses cause illnesses such as measles, chicken pox, infectious hepatitis, and colds.

Any of various nutritionally essential organic substances that do not provide energy but usually act as regulators in metabolic processes and help maintain health.