- Aspic - a fibrous mass obtained from a strong broth with the addition of gelatin;
- Beefsteak - a thick slice of fillet meat, cut crosswise. It is fried or grilled;
- Béchamel - light dairy sauce, prepared from butter, flour and milk;
- Blanching - products such as vegetables, fruit, fish, etc. are placed in boiling water and immediately strained, or they are left to boil and then strained. Blanching aims to remove the unpleasant smell or taste of the product, preserve its color or reduce its volume. The skin of tomatoes, plums, peaches, apricots peels very easily after blanching and pouring cold water over them;
- Water bath - placing a container with a dish or products in a container of hot or boiling water in order to boil, sterilize (when canning) or keep hot;
- Trussing - the ends of the legs of a bird are inserted into the abdominal incision and the wings are folded behind the back or attached to the body by means of a large needle with twine in order to give the bird a nice appearance and at the same time be convenient for heat treatment;
The meat, deboned or boneless, is trussed, by wrapping it with twine. The goal of it is the same as with birds;
- Gigot - lamb or mutton, leg of goat;
- Thickening - thickening soups or sauces with a yolk or whole egg, beaten with lemon juice, vinegar, yogurt or cream;
- Canapé - a mat of bread, mashed potatoes, rice, etc. for roast meat, ham, etc.;
- Caramelization - heating sugar with little or no water over high heat to a light brown color. Caramelized sugar is used to glaze cakes, to line molds, as a seasoning for dishes with plums, quinces, etc.;
- Consommé - broth clarified and fortified with ground beef and egg whites;
- Cutlet - steak from the backbone along with part of the rib;
- Croquettes - side dish or appetizer made from potato dough, rice, etc. in the form of balls, sticks or carrots;
- Croutons - rectangular, triangular and round slices or cubes cut from white bread and fried in butter;
- Marinade - a mixture of water, vinegar, salt, soup vegetable and spices, raw or boiled. Game, lamb legs or beef are marinated in order to soften and acquire a more pleasant taste and aroma. For marinating, instead of the specified mixture, only wine or yogurt can be used;
- Dry marinating - chopped meat or fish is mixed with spices - salt, acid, black pepper, etc. and let it sit for 20-30 minutes or several hours;
- Breading - rolling slices of meat, fish, cheese or other product in flour, egg and breadcrumbs, in flour and egg white, in a mixture of flour, egg and milk, etc. and frying them afterwards in heated fat;
- Mashing - rubbing a given product through a strainer, sieve or liquidizer;
- Ragout - a dish with meat, poultry, fish, tongue, etc., in which the products are cut into smaller pieces and mixed in some kind of sauce;
- Rump steak - stewed large piece of meat from sirloin or thigh;
- Soup vegetable - 1 carrot root, 1 parsley root, 1 piece of celery, 1 parsnip root and 1 onion;
- Fillet - the tender meat on both inner sides of the backbone;
- Sirloin - the meat that lies on the two outer sides of the backbone;
- Filtering - straining through a cloth to clarify broth, syrup, etc.;
- Spiked - piercing meat with bacon, ham, salted fish or with vegetables (carrots, celery, garlic).
