Thank you Janet and Megan for resurrecting it!

  1. AU JUS = with natural gravy
  2. AU GRATIN = covered with cheese or crumbs (or both) and baked
  3. ASPIC = savory jelly made from stock or tomato juice with gelatin
  4. BASTE = to moisten food while baking with pan juices
  5. BISQUE = a white soup base
  6. CAFE AU LAIT = equal parts coffee and milk
  7. CREAM = to mix butter (or shortening) in a bowl until soft and light
  8. FRAPPE = partly frozen
  9. FRICASSEE = a dish of any boiled meat served in a rich milk sauce
  10. JULIENNE = cut into fine strips or strings
  11. PIQUANT = a sharp sauce
  12. PUREE = food boiled to a pulp and put through a sieve
  13. SCALD = to heat milk product until a 'scum' forms over top (196 degrees, but NOT boiling)
final blog signature.


Alice Audrey said...

Oh, so that's what frappe means. I've wondered.

Ann Bruce said...

Next time I scald milk when making hot chocolate, I can say it's on purpose.

☆Willa☆ said...

i also made a list of terms i learned from food channel, but not as fancy as yours :)
My Thursday 13

jenjen said...

Thanks Tamy!


Nicholas said...

Several of those I didn't know. Thank you.

Daisy said...

Wow - I didn't know most of those! Thanks for the info! Happy Thursday!

Thursday 13 - edition 3
Weekly Plans 4/13-4/20

Hootin' Anni said...

ANYthing au gratin is fine and dandy with me!!! Gimme, gimme!!

My 13 is posted....all flowers in our yard, done in a collage for you. Drop by if you can find time. Happy Thursday.

I am Harriet said...

That's great! And so easy to read :)

Tracey said...

Very helpful! I had wondered what a couple of these meant.....

Brenda ND said...

Thanks. I'm going to pass these along to my son. He's becoming quite the cook. Happy TT!

Wife of a Sailor said...

Ooo... I didn't know about about some of these. Thanks for clarifying.

My TT is my first for this new blog and is about everything I have to do before the Navy movers pack everything up on Monday.

Auntie Q said...

Very cool! Now to figure out how to pronounce them all. :)

samulli said...

Hm, I kind of 'knew' several of those, but had you asked me to define them I couldn't have put it nearly as pithy. :-)
It's interesting that most of those words are french in origin.

Joyce said...

Hi, Tamy,
Great idea for Thursday 13; fun!

Sarah said...

Why must everyone have FOOD as their topics, XD? Now I'm like seriously hungry, LOL.
Thanks for the definitions. Some I was really curious on!

T13 - 54th Edition
Weekly Plans: Come join in the fun

All Rileyed Up said...

Interesting. I've never heard of aspic before.

On a limb with Claudia said...

I love to learn more - I don't think I knew that 'bisque' was a white soup base - I wonder what's in it..... ;)


Janet said...

Funny how many of them are French :-)

Frappe, around these parts, is a milkshake!

Brandi said...

I would not have known some of those at all! Good to know!

Have a fabulous day!

Anonymous said...

Now I'm both educated and hungry. Can't beat it. :)

Happy TT


Cathy said...

Great topic for a Thursday 13! I knew the rest of them, but I never knew what fricassee meant. Thanks for enlightening me!

You can see my Thursday 13 (13 of the books I've read so far this year) at

storyteller said...

Thanks for the refresher course on cooking terms!
Hugs and blessings,