A crisp, pancake-like batter product, cooked on a specialized griddle that gives the finished product a textured pattern, usually a grid. Also, a special vegetable cut that produces a grid or basket-weave pattern. Also known as gaufrette.

A refrigeration unit large enough to walk into. It is occasionally large enough to maintain zones of different temperatures and humidity to store a variety of foods properly. Some have reach-in doors as well. Some are large enough to accommodate rolling carts as well as many shelves of goods.

The root of an Asian plant similar to horseradish. It becomes bright green when mixed with water. Used as a condiment in Japanese cooking.

The liquid left after curds have formed in milk.

To beat an item, such as cream or egg whites, to incorporate air. Also, a special tool for whipping made of looped wire attached to a handle.

Cocoa butter flavored with sugar and milk solids. It does not contain any cocoa solids, so it does not have the characteristic brown color that regular chocolate has.

Mirepoix that does not include carrots, and may include chopped mushrooms or mushroom trimmings and parsnips. Used for pale or white sauces and stocks.

A light-colored stock made with bones that have not been browned.

An unmilled or unprocessed grain.

Flour milled from the whole grain including the bran, germ, and endosperm.