Whey - This is what is left of the milk after the coagulated curd has been removed.

Farina - Inner portion of coarsely ground hard wheat.

Temper - Technically, to moderate. In cooking, tempering most often refers to slightly warming beaten eggs, by rapidly stirring a little of the hot ingredients into them, before adding them to the hot mixture so that they will combine, stirring rapidly again, without solidifying. It also refers to the softening of a heavy mixture before folding in a whipped mixture, so that incorporation occurs without deflation.

Oregano - This plant's flavor is similar to marjoram and thyme, but is much stronger. Often, storebought Italian seasoning contains all three and less expensive versions of the herb often contain a mixture of two or more of the spices. As with many strong herbs, start by adding a small amount and increase to taste as the freshness of the herb (or the dried herb) will affect the amount needed in a dish. A staple of marinara sauce, try it in Mexican dishes, with fish, beef, soups, into butter sauces or with vegetables. Fresh, it can be cooked as a potherb.

Bay Leaf (Laurel) - Bay is the poet's leaf and is said to impart wisdom. It is mostly used dried and is a wonderful addition to meat, potatoes, and root vegetables. It is also a good flavoring for sugar, which can be flavored by placing the leaf in the container of sugar for a few days. Such sugar imparts a fullness of flavor to flan and other custard dishes. Try them in chowders, in marinades, or to the water which will cook your frozen vegies.

Chop - To cut foods into small pieces. Sizes vary from fine (approximately 1/4-inch pieces) to coarse (approximately 3/4-inch pieces). In most recipes, precision is not necessary.

Aspic - (English) Clear meat, poultry, or fish jelly.

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