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A mixture of egg yolks and heavy cream used to thicken and enrich sauces

A light stock-based sauce, thickened with a blond roux

To combine ingredients gently without stirring or beating

To coat foods with a glossy mixture to enhance flavor and appearance

The preparation and organization of ingredients before beginning to cook

The process of slowly adding a hot liquid to a cold one to prevent curdling

A burnt onion used to flavor stocks and sauces

To cook food quickly in a small amount of fat over relatively high heat

A mix of chopped onions, carrots, and celery used to add flavor to stocks and sauces

A microscopic fungus used as a leavening agent in baking

An Andean plant with seeds that are cooked and eaten like a grain

A cooking technique that uses a water bath to gently heat food

A sauce made with a mixture of vinegar, oil, and seasonings, often used to dress salads

The consistency of a liquid that is thick enough to coat the back of a spoon

A pâté-like mixture of minced ingredients, often baked in a rectangular dish (also called a terrine)

Adding liquid to a pan to lift the browned bits of food after sautéing or searing

To cook a liquid, such as a sauce, until its quantity decreases through evaporation

A mixture of chocolate and cream, used as a filling or glaze

To work dough with the hands to develop gluten and distribute ingredients

A utensil for whipping eggs or cream, allowing for incorporation of air

To heat sugar or foods containing sugar until a brown color and sweet flavor develop

A small round piece of meat, or a browned hazelnut butter with a nutty flavor

To soften or break down food, usually fruit, by soaking in a liquid

To steep an ingredient in liquid to extract its flavor

Food prepared according to Jewish dietary laws

Adding alcohol to food and igniting it to create a burst of flame

Extracting flavor from an ingredient by steeping it in a liquid

To partially cook food by boiling, usually before another cooking method

One of the five basic tastes, often described as savory or meaty

The juices that come from cooked meat, often used as a sauce

To remove the outer part of citrus rind for use as flavoring without the bitter white pith underneath

A method of preservation where food is cooked in its own fat at a low temperature

An oval-shaped dumpling or a smooth, oval-shaped scoop of soft food

A very small amount of an ingredient, often used for seasoning

A method of precision cooking in a water bath at a precise temperature

Tiny shavings of the outermost layer of citrus fruit peel

To obtain the intense flavor of a substance by removing it from its source

Having a greasy or soapy feel, often used to describe foods with a smooth, rich texture

A versatile round-bottomed cooking vessel originating from China

To chop food into very small pieces finer than chopping

Refers to pasta or rice that is cooked to be firm to the bite

To cut food into thin, match-like sticks

To cook fatty meat or poultry over low heat to release and melt the fat

The process of combining two ingredients together which do not naturally mix

A mixture of flour and fat cooked together, used to thicken sauces

To mix ingredients together thoroughly

Varieties of plants that are open-pollinated and passed down through generations

A paste made from cooked ground meat and fat, minced into a spreadable mixture

To cause dough to rise by using a fermenting agent like yeast or baking powder

To mash or blend food until it is a smooth, creamy consistency