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    Gourmet Glossary: "I"

    Gourmet Glossary: "I"
    *Icing Sugar* Granulated sugar that has been milled to produce a very fine powder. *Infuse* To extract flavors from herbs, spices, tea or coffee using boiling water and allowing to stand or cool. *Irish Coffee* Black coffee with sugar and Irish whiskey, topped with fresh cream. "A":/training/92-gourmet-glossary-a | "B":/training/93-gourmet-glossary-b | "C":/training/94-gourmet-glossary-c | "D":/training/95-gourmet-glossary-d | "E":/training/96-gourmet-glossary-e | "F":/training/97-gourmet-glossary-f | "G":/training/98-gourmet-glossary-g | "H":/training/99-gourmet-glossary-h ...
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    Gourmet Glossary: "J"

    Gourmet Glossary: "J"
    *Jerusalem Artichoke* A vegetable of the sunflower family, the tubers that are eaten. *Julienne* To cut into matchstick shaped pieces. *Juniper Berries* Spicy berries used as a flavoring. *Jus* The unthickened juices from roast meat "A":/training/92-gourmet-glossary-a | "B":/training/93-gourmet-glossary-b | "C":/training/94-gourmet-glossary-c | "D":/training/95-gourmet-glossary-d | "E":/training/96-gourmet-glossary-e | "F":/training/97-gourmet-glossary-f | "G":/training/98-gourmet-glossary-g | "H":/training/99-gourmet-glossary-h | "I":/training/100-gourmet-glossary-i | "J":/training/101-gourmet-glossary-j | "K":/training/102-gourmet-glossary-k | "L":/training/103-gourmet-glossary-l | "M":/training/104-gourmet-glossary-m | ...
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    Gourmet Glossary: "K"

    Gourmet Glossary: "K"
    *Kedgeree* A British traditional breakfast dish, originally from India. *Ketchup* An often preserved sauce, the most common being tomato and mushroom. *Kirsch* A liqueur distilled from cherries, used as a flavoring. *Knead* To work and stretch dough to make smoother, more elastic, or to add additional ingredients. *Kohlrabi* A vegetable of the cabbage family. *Kumquat* Small citrus fruit that can be ...
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    Gourmet Glossary: "L"

    Gourmet Glossary: "L"
    *Langoustine* Also known as Norway lobster or scampi. *Lard* Rendered and clarified, white pork fat, used for cooking. *Larding* Threading small strips of fat (lardons) into the surface of meat to prevent it drying out whilst roasting. Anchovies are sometimes used to add flav*r. *Lardons* Small, chunks or strips of bacon or pork fat, (smoked or unsmoked) used to flavor dishes. ...
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    Gourmet Glossary: "N"

    Gourmet Glossary: "N"
    *Nasturtium* A plant whose yellow/orange flowers can be used as an ingredient or garnish in salads. *Navarin* A French lamb or mutton with potatoes and vegetable stew. *Nibbed Almonds* Skinned almonds cut into small pieces shaped like nibs. *Noisette* 1. A small round steak of rib or loin of lamb or mutton. 2. Beurre noisette: butter heated until it turns nut ...
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    Gourmet Glossary: "Y"

    Gourmet Glossary: "Y"
    *Yam* The round or elongated edible tuber with a number of varieties. *Yeast* A raising agent. Yeast is a fungus (saccharomyces cerevisae) which ferments sugars to produce carbon dioxide, which leavens flour mixtures. "A":/training/92-gourmet-glossary-a | "B":/training/93-gourmet-glossary-b | "C":/training/94-gourmet-glossary-c | "D":/training/95-gourmet-glossary-d | "E":/training/96-gourmet-glossary-e | "F":/training/97-gourmet-glossary-f | "G":/training/98-gourmet-glossary-g | "H":/training/99-gourmet-glossary-h | "I":/training/100-gourmet-glossary-i | "J":/training/101-gourmet-glossary-j | "K":/training/102-gourmet-glossary-k | "L":/training/103-gourmet-glossary-l | "M":/training/104-gourmet-glossary-m | "N":/training/105-gourmet-glossary-n | ...
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    Gourmet Glossary: "Z"

    Gourmet Glossary: "Z"
    *Zander* A large fresh-water fish with firm flesh. *Zest* The outermost, colored, glossy film of the rind of an orange, lemon or lime. *Zucchini* The Italian and American name for courgette. "A":/training/92-gourmet-glossary-a | "B":/training/93-gourmet-glossary-b | "C":/training/94-gourmet-glossary-c | "D":/training/95-gourmet-glossary-d | "E":/training/96-gourmet-glossary-e | "F":/training/97-gourmet-glossary-f | "G":/training/98-gourmet-glossary-g | "H":/training/99-gourmet-glossary-h | "I":/training/100-gourmet-glossary-i | "J":/training/101-gourmet-glossary-j | "K":/training/102-gourmet-glossary-k | "L":/training/103-gourmet-glossary-l | "M":/training/104-gourmet-glossary-m | "N":/training/105-gourmet-glossary-n | "O":/training/106-gourmet-glossary-o | ...
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