HELPFUL HINTS

DEAR HELOISE: There are some French terms in cooking that I’m not familiar with, so it makes it confusing when I see certain words, such as “bisque.” Would you explain some of the French terminology in cooking? — Wade N., Topeka, Kan. DEAR READER: Here are some commonly used French terms:

“Au gratin”: Dish topped with buttered crumbs or cheesy crumbs that have been oven-browned.

“Bisque”: Usually a thick, creamy soup, but it also can be a frozen cream dessert.

“Frappe”: Word meaning “lightly frozen.”

“Roux”: Butter and flour cooked into a paste to thicken sauces.

DEAR HELOISE: I’ve discovered that food looks much better if you can “paint it” with something, such as soy sauce or Worcestershire sauce, to not only enhance the appearance, but also improve the flavor.

— Mandy W., California

DEAR HELOISE: I cleaned and reorganized my pantry in a new way. Everything was scattered everywhere, so I decided that certain areas were for pastas, and other areas were for canned vegetables or canned fruit. Then I labeled each shelf so that the rest of the family knows where everything is intended to go. It’s made finding items much easier.

— Cassie M., Rocky Hill, Conn.

DEAR HELOISE: What is white pepper made from, and is it really pepper?

— Mary P., Tennessee DEAR READER: White pepper is the inner core of the black pepper, removed either before or after the black outer shell is sun-dried.

DEAR HELOISE: Monday through Thursday, I make wonderful dinners for the whole family. Unfortunately, there often was so much left over that I put it in the refrigerator, where it all too often went uneaten. So, Friday night became “Leftover Night.” I worried that the family would hate it, but they loved the idea of having a smorgasbord of different foods.

— Linda F., Moab, Utah

DEAR HELOISE: When I was just a kid, a school bully used to take my lunch money all the time. He still takes my money every time he says, “You want fries and a drink with that order?”

— Peter R., Ashland, Ky.

Send a money- or time-saving hint to Heloise, P.O. Box 795000, San Antonio, Texas 78279-5000; fax to (210) 435-6473; or email Heloise@Heloise.com