Velouté: One of the five “mother sauces,” velouté is a stock-based white
sauce. It can be made from chicken or veal stock or fish Fumet thickened
with white Roux. Enrichments such as egg yolks or cream are sometimes also
added. Velouté sauce is the base for a number of other sauces.
Whip: v. To beat ingredients, such as egg whites, cream, etc., thereby incorporating
air into them and increasing their volume until they are light and
fluffy.
Zest: The perfumy outermost skin layer of citrus fruit (usually oranges or
lemons), which is removed with the aid of a Citrus Zester, paring knife or
Vegetable Peeler. Only the colored portion of the skin (and not the white
pith) is considered the zest. The aromatic oils in citrus zest are what
add so much flavor to food. Zest can be used to flavor raw or cooked
and sweet or savory dishes.