The converse of this is larding, in which long strips of fat are inserted into the cut of meat to keep it moist during cooking. Baron - A narrow strip of, for example, carrot, turnip, or other firm vegetable. Barquette - A small oval shaped pastry shell with either sweet or savory fillings. Basquaise - Food prepared in the style of Basque which often includes tomatoes and sweet or hot red peppers. Baste - To brush or spoon food as it cooks with melted fat or the cooking juices from the dish.
Basting prevents foods from drying out and adds color and flavor.
Batter - A mixture of flour and liquid, with sometimes the inclusion of other ingredients. Batters vary in thickness but are generally semi-liquid and thinner than doughs. Used in such preparations as cakes, quick breads, pancakes, and crepes. Bavarian Cream - A cream made with pastry cream lightened with whipped cream and stabilized with gelatine. This cream may then be poured into molds, or used as a filling for cakes or pastries.