TERMS USED IN COOKERY

63. It is important that every person who is engaged in the preparation
of food be thoroughly familiar with the various terms that are used in
cookery. Many of these are not understood by the average person, because
they are foreign terms or words that are seldom employed in other
occupations. However, as they occur frequently in recipes, cook books,
menus, etc., familiarity with them will enable one to follow recipes and
to make up menus in a more intelligent manner.

In view of these facts, a table of terms that are made use of in cookery
is here given, together with definitions of the words and, wherever it
has been deemed necessary, with as accurate pronunciations as can be
obtained. The terms are given in bold-faced type, and for easy reference
are arranged alphabetically. It is recommended that constant use be made
of this table, for much of the success achieved in cookery depends on a
clear understanding of the words and expressions that are peculiar to
this science.

A la; au; aux (ah lah; o; o).--With; dressed in a certain style; as,
smelts a la tartare, which means smelts with tartare sauce.

Au gratin (o gra-tang).--Literally, dressed with brown crumbs. In actual
practice, also flavored with grated cheese.

Au naturel (o nat-ue-rayl).--A term applied to uncooked vegetables, to
indicate that they are served in their natural state without sauce or
dressing applied. Potatoes au naturel are served cooked; but unpeeled.