Bouquet Garni - A bunch of herbs consisting of parsley, thyme, bay leaf, and celery tied together or inserted into a cheese-cloth, or paper- bag.
Paprika - This is the ground dried pods of bell peppers and while usually made from sweet bell peppers, the flavor and pungency can vary from variety used. Some paprikas, like Hungarian rose paprika are made from red casicum pepper. It is used as a seasoning and garnish and can be used in practically all non-sweet foods. This spice will pick up moisture from the air, so must be kept dry and tightly closed. Paprika is one of the few herbs and spices that will attract insects.
Leaven - To add an ingredient, such as yeast, baking powder or baking soda, that adds gas to a dough or batter, causing it to expand, or rise, and lighten the texture of the finished product.
Chervil-Fresh chervil is more flavorful than dried, which is unusual for herbs. Like celery, the entire plant is edible. It was once thought to be a hiccup remedy. It can be eaten as a potherb, as a garnish, or as fines herbes. It is the essential ingredien in Bearnaise sauce and is a wonderful addition to plain old potato soup.
Pan Fry - Fry with very little fat in the pan.
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.
Hollandaise Sauce - A sauce made with egg yolks, butter, and lemon juice
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