Title: Description Of Cooking Terms 10
Categories: Lesson Chef Rabbit
Yield: 4 Servings

		REMOULADE a mayonnaise-based
		Sauce with added mustard,
		Gherkins, capers and
		Herbs, to accompany cold
		Meats, fish and shellfish
		Dishes, and traditionally
		Celeriac
		RENDER to melt solid meat
		Fats slowly in the oven.
		REST (pastry) set aside to
		Allow the gluten to contract
		And lessen the
		Chance of shrinkage during
		The baking process.
		RILLETTES meats, such as
		Pork, rabbit and goose,
		Cooked gently in lard until
		The meat falls apart. The
		Meat is then shredded, mixed
		With the rendered fat
		And put into small stones
		Jars or pots. Rilletes are
		Served at room
		Temperature
		RISSOTO a classic Italian
		Dish of rice tossed in olive
		Oil or butter with
		Added for the flavour-base.
		It is cooked slowly, stirred
		Constantly until all
		The stock is absorbed.
		ROBUST a gutsy, mouth
		Filling wine.
		ROUILLE 'rust, a thick sauce
		From the south of France.
		Red chillies are
		Pounded with garlic and
		Bread then blended with
		Olive oil and stock.
		Served with fish soups.
		ROUGET red mullet, also
		Known as barbounia.
		ROULADE a preparation which
		Is spread or stuffed with
		Another element,
		Then rolled. It can be
		Savoury, such as meat and
		Fish, or sweet like a
		Swiss roll filled with cream
		ROUX a cooked mixture of
		Equal parts butter and flour
		Used as a base to
		Thicken sauces.
		SAMBAL the collective name
		For the side dishes and
		Condiments accompanying
		South-east Asian meals.
		Bon Appetit - Exec.Chef
		Magnus Johansson

Source: Australian Vogue Wine and Food Cookbook 1993\1994 onion, then stock and seafood, vegetables, meat, cheese or other ingredients

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