of Culinary Terms: (a) Hors d'oeuvre: An appetizer or starter that may be hot o cold. A small dish served before main meal.
(b)Fricassée: A white stew in which chicken, veal, rabbit pork or fish is cooked in a thickened sauce.
(c) Croûtons: Small cubes of fried/toasted bread and use as garnish for soups/some salad dishes.
(d) Baste: Brushing melted fat/spooning hot oil or other liquid over food during cooking, to keep it moist.