B - Glossary of Cooking Terms
- baba - A peculiar, sweet French yeast cake.
- béchamel (bay-sham-ayl) - A sauce made with white stock and cream or milk-named for a celebrated cook.
- biscuit Glacé (bis-kü-ee glah-say) - Ice cream served in glacéd shells, sometimes in paper cases.
- bisque - A thick soup usually made from shellfish or game; also, an ice cream to which finely chopped macaroons have been added.
- blanch - To place any article on the fire till it boils, then plunge it in cold water; to whiten poultry, vegetables, etc. To remove the skin by immersing in boiling water.
- bouchées (boosh-ay) - Small patties; literally, a mouthful.
- boudin (boo-dang) - A delicate side dish prepared with forcemeat.
- bouillon - A clear soup, stronger than broth, yet not so strong as consommé, which is "reduced" soup.
- bouquet of Herbs - A bouquet consisting of a sprig of parsley, thyme, and sweet marjoram, a bay leaf, and perhaps a stalk of celery, tied firmly together and used as flavoring in a soup or stew. Arranged in this way, the herbs are more easily removed when cooked.
- braise - Meat cooked in a closely covered stewpan, so that it retains its own flavor and those of the vegetables and flavorings put with it.
- brioche - A very rich, unsweetened French cake made with yeast.