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Definition: A culinary knife cut in which food items are cut into long thin strips, similar to matchsticks. Example: Carrots are often cut julienne style for stir-fry dishes.

Definition: A method of cooking in which food is placed in a vacuum-sealed bag and then cooked in a water bath at a precisely controlled temperature. Example: Sous-vide steak is known for its even cooking and tender texture.

Definition: Small strips or cubes of pork fat, especially the fat from the belly of a pig, used in a wide variety of cuisines to flavor savory foods and salads. Example: The classic French frisée aux lardons salad includes lardons as a key feature.

Definition: A mixture of creamed fish, chicken, or meat, sometimes combined with breadcrumbs, with a light egg binding. It can also refer to the shape of a dish formed into an oval or egg shape using two spoons. Example: The chef served a quenelle of chocolate mousse as part of the dessert presentation.

Definition: A slowly cooked French-style stew with meat, fish, or vegetables and usually includes a thick sauce. Example: The lamb ragout simmered for hours, resulting in tender meat and a savory sauce.

Definition: A mixture of fat (especially butter) and flour used in making sauces. Example: A roux is the base for the classic béchamel sauce.

Definition: A finely chopped mixture of mushrooms, onions, shallots, and herbs sautéed in butter and reduced to a paste, often used in stuffings and sauces. Example: The beef Wellington was wrapped with a layer of duxelles, adding a rich mushroom flavor.

Definition: A glaze, icing, sauce, or filling for pastries made from chocolate and cream melted together and cooled. Example: The truffles were made with a rich, dark chocolate ganache center.

Definition: An Italian term used to describe pasta that is cooked to be firm to the bite. Example: The pasta was boiled until it was al dente, then drained and mixed with the sauce.

Definition: Shavings of the outer, colored skin of citrus fruits used as flavoring. Example: Lemon zest was added to the cake batter for a bright, citrusy flavor.

Definition: A French culinary phrase which means 'putting in place' or 'everything in its place'. It refers to the setup required before cooking, including ingredients measured out, washed, chopped, and placed in bowls. Example: Before starting to cook, chefs will often organize their mise en place.

Definition: Also known as brown sauce, it is one of the basic sauces of classic French cuisine. It is made from a mirepoix, beef broth, tomatoes, and a brown roux, all simmered until it has a rich, deep flavor. Example: The espagnole sauce served as the foundation for the chef's bordelaise sauce.

Definition: A form of thick sauce made from puréed and strained fruits or vegetables. Example: A raspberry coulis was drizzled over the cheesecake.

Definition: A cooking procedure in which alcohol is added to a hot pan to create a burst of flames. Example: The chef flambéed the cherries with brandy to create a dramatic presentation for the dessert.

Definition: One of the five mother sauces of classical cuisine, it is a stock-based white sauce, made by thickening either chicken, fish, or veal stock with a blonde roux. Example: Velouté sauce is often served over poached chicken for a classic French dish.

Definition: A flavor base made from diced vegetables, cooked for a long time on low heat without color or browning. It typically consists of onions, carrots, and celery. Example: The stew started with a mirepoix to ensure a rich, deep flavor.

Definition: A small, complimentary appetizer offered at some restaurants, typically a bite-sized portion that is meant to prepare the guest for the meal and offer a glimpse into the chef's approach to cooking. Example: The meal started with an amuse-bouche of salmon tartare on a crisp wafer.

Definition: An emulsion of egg yolk, melted butter, and lemon juice or vinegar, used to accompany a variety of dishes, especially eggs Benedict. Example: The perfectly poached eggs were topped with a smooth, buttery hollandaise sauce.

Definition: A slicing technique in which leafy green vegetables or herbs are cut into long, thin strips. Example: The chef added a chiffonade of basil to the top of the pizza just before serving.

Definition: A dessert of whole or pieces of fruit in sugar syrup. Spices are often added for extra flavor. Example: The cinnamon-spiced apple compote was served over vanilla ice cream.

Definition: A water bath used to gently cook food or to keep prepared food warm; it consists of a pan of hot water in which another container is placed for slow cooking. Example: The custard was cooked in a bain-marie to ensure gentle, even heating.

Definition: The process of extracting flavors from plant material by allowing it to steep in a liquid, often water, oil, or alcohol, which absorbs the flavors and aromas. Example: An infusion of vanilla beans in cream was used to create the custard base for the ice cream.

Definition: The process of thickening and intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by simmering or boiling. Example: The chef reduced the balsamic vinegar until it was thick and syrupy for the dressing.

Definition: A cooking process in which a food item, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and then plunged into iced water to halt the cooking process. Example: The green beans were blanched to retain their vibrant color and crisp texture.

Definition: A method of cooking in which food is put into a folded pouch or parcel and then baked. Example: The fish and vegetables were cooked en papillote to seal in the flavors and moisture.

Definition: To soften or become softened by soaking in a liquid. Example: Strawberries were macerated with sugar and balsamic vinegar to draw out their juices and enhance their natural sweetness.

Definition: A solution of salt and water used for pickling, preserving, or tenderizing food. Example: Turkey is often brined before roasting to enhance its moisture and flavor.

Definition: A taste sensation that is meaty or savory and is produced by several amino acids and nucleotides (like glutamate and aspartate). Example: Soy sauce is often used to add umami flavor to dishes.

Definition: A cooking technique where liquid such as stock or wine is added to a pan to loosen and dissolve browned food residue for use in a sauce. Example: After searing the chicken, the chef deglazed the pan with white wine to make a sauce.

Definition: A Tunisian hot chili pepper paste whose main ingredients are roasted red peppers, spices, and herbs such as garlic paste, coriander seed, or caraway as well as some vegetable or olive oil. Example: Harissa is often used as a condiment for grilled meat or as a base for stews.

Definition: A cooking term describing food that is cooked slowly over a long period of time as a method of preservation, typically in oil or fat. Example: Duck confit is a traditional French dish made by slow-cooking duck in its own fat.

Definition: Clarified butter made from the milk of a buffalo or cow, used in Indian cooking. Example: Ghee is commonly used to fry spices for curries in Indian cuisine.

Definition: A light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, and beignets. Example: The pastry chef piped the pâte à choux into small rounds on the baking sheet for cream puffs.

Definition: A branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork. Example: The charcuterie board featured an assortment of salami, prosciutto, and pâté.

Definition: A luxury food product made of the liver of a duck or goose that has been specially fattened. It can be served as a mousse, parfait, or pâté (made of mashed liver, at least 50% foie gras), or as slices of the liver itself. Example: A small portion of pan-seared foie gras was served atop a slice of toasted brioche.

Definition: A Japanese delicacy consisting of very fresh raw meat or fish sliced into thin pieces. Example: Tuna sashimi is a popular dish, often served with soy sauce and wasabi.