"Apertif - A light alcoholic drink taken before lunch or dinner. ex: Champagne
Gastrique - Referring culinarily to a syrupy reduction of carmelized sugar and vinegar, sometimes with the addition of wine.
Mirepoix - A mixture of diced onions, carrots, celery and herbs sauteed in butter. Used to season sauce, soups and stews, as well as a bed on which to braise foods.
Mise en Place - A French term referring to having all the ingredients necessary for a dish prepared and ready to combine up to the point of cooking."
All Vocabulary is quoted directly from the Food Lover's Companion by Sharon Tyler and Ron Herbst Copyright 2007
