French for offal.

To salt something like aubergine in order to make it give up any bitter liquid, or to soak meat or fish in water to get rid of any impurities.

Meaning ‘well–done’ in French, this is usually used when referring to meat.

The neck, gizzard, liver and heart of poultry. Now not often sold in a package inside the chicken, but may be bought separately.

A mixture of flour and fat cooked together and then used as a thickening agent, such as in sauces and soups. A white roux is cooked until just a pale yellow; a blonde roux until it is a gold colour; and a brown roux until it is a darker golden brown.

Means ‘in the style of’ in French.

A way of cooking rice by adding the exact amount of water and cooking with the lid on until all the water is absorbed and steam holes appear in the surface of the rice.

Italian for vinegar.

To add acid (such as lemon juice or vinegar) to cooking or soaking water to stop fruit or vegetables from oxidizing and discolouring.

Italian for water.