Fair. Light-coloured. This might refer to foods which are stewed gently in fat without browning or any pale food. Feminine is blonde.

Very concentrated white veal stock which sets to an aspic jelly when cool. It is used in soups and sauces.

Very concentrated white chicken stock which sets to an aspic jelly when cool. It is used for braising vegetables and in soups and sauces.

Pale ale. Lager.

Placid, broad in the beam cattle with golden coats which grow very fast on a factory produced, protein-rich diet. It doesn't make for tasty beef.

A pale coloured variety of orange from the vicinity of Nice.

To sweat in butter without colouring, especially of onions.

To lightly brown food by frying gently in fat. To sweat without colouring, especially of onions.

The point at which melted chocolate becomes too solid to spread. Only the French would have a word for this precise moment.

Chimay are beers name after the monastery where they are made. White Cap Chimay is amber-coloured with a delicate bitterness. Red Cap is copper-coloured and very smooth. Blue Cap is dark, strong and fruity with a thick, creamy head.