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| Confectioners sugar is a type of sugar that dissolves easily and is used for sweetening and decorating candies and desserts. |
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| Custard is a culinary preparation made by blending eggs with milk or cream |
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| a type of French dessert made from choux pastry, filled with pastry cream or custard and topped with chocolate fondant |
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| a condiment made from finely minced parsley, garlic and lemon zest. Traditionaly served with veal, it is also an excellent accompaniment for fish and seafood dishes. |
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| a long-grain rice common in Southeast Asian cooking, and often confused with Basmati rice. |
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| a basic knife cut measuring 1/8 inch × 1/8 inch × 2½ inches. |
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| a technique where food is cooked in liquid with a temperature ranging from 140°F to 180°F. |
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| a basic knife cut measuring ¼ inch × ¼ inch × ¼ inch. |
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| a round pan with removable sides that's used for making certain kinds of desserts and savory dishes. |
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| the section of steel inside the handle of a chef's knife. It provides strength and helps balance the knife, making it easier to use |
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