It will be necessary to understand and use some of the appropriate culinary terminology and naming conventions. Conduct independent research to describe the following culinary terms and foods. Description Saut, Braise, Marinade, Bouquet garni, Roux, Crouton, Mirepoix ,Zest ,Julienne, Mouli ,Refresh ,Arugula, Asiago, Brioche, Carpaccio, Confit ,Crme fraiche ,Farfalle, Foie, gras, Rosti ,Sweetbreads