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Hors-d'oeuvre: Petite appetizers or relishes. Served as the first course of classical French cuisine. (Ohr-duh-vr)(French) Hot dog: A long Frankie bread roll split and filled with a frankfurter sausage spread with mustard. Infusion: The process of steeping an aromatic substance in a boiling liquid until the liquid has absorbed the flavour. Lard: A cooking fat obtained by melting down pork fat. Marinate: To soak a food in a liquid, usually an oil or acid mixture containing spices, seasonings, vegetables and aromatic herbs, for a certain length of time to enhance the flavour and act as a tenderiser. Macerate: To soak raw, dried or preserved foods in liquid usually alcohol, liqueur, wine brandy or sugar syrup so that they absorb the flavour of the liquid. Mandolin: A vegetable slicer consisting of two adjustable stainless steel blades one plain, one grooved held in a wooden or metal frame. Mesclun: A mixture of young shoots and leaves of wild plants used to make a salad. Mesclun nowadays includes a lot of lettuces which includes rocket, endive oak leaf etc., Mimosa: This name is given to egg dishes using sieved hard-boiled egg yolks and whites. Mortadella: A lightly smoked Italian sausage served cold and very thinly sliced as an hors-doeuvre. Mince: To cut very finely, to obtain smaller pieces than those produced by chopping. Panada: A paste of variable composition used to bind and thicken forcemeats Pare: Removing the outside skin or peels of vegetables or fruits. Pate: This word is used in three ways in French. Pate literally means paste. Quiche: An open tart with a mixture of beaten eggs, fresh cream and pieces of bacon served hot as a first course or as a hors-doeuvre. The most famous of them being Quiche Lorraine. Source: Foundation stage OCLD