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A bundle of herbs, usually tied together with string, used to prepare soup, stock, and various stews.

A culinary knife cut where the food item is cut into long thin strips, similar to matchsticks.

A bakery specializing in French pastries and sweets.

To plate or arrange food on a dish in a careful, pleasing manner.

A strong, flavorful stock, especially fish stock, used as a base for soups, sauces, and stews.

To cook food quickly in a small amount of oil or fat, over direct heat.

Stock or base of a sauce, especially the juices collected from cooking meat.

Brown butter; butter cooked until it takes on a nutty, brown color and aroma.

An appetizer typically served before a meal; literally 'outside of the work'.

A smooth, velvety soup or sauce made from a roux and a light stock.

A thin slice of meat, especially veal, often coated with bread crumbs and sautéed.

A method of preserving food where it is cooked in its own fat or sugar water syrup.

To deglaze, by adding liquid (stock, wine) to a pan to loosen and dissolve the food particles that are stuck to the bottom.

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

A small, prepared and usually decorative food, held in the fingers and often eaten in one bite.

The natural juices released from meats during cooking.

Setting up, refers to organizing and arranging the ingredients.

To marinate; soaking foods in a seasoned, often acidic, liquid before cooking.

A slicing technique in which leafy green vegetables or herbs are cut into long, thin strips.

To caramelize; to cook sugar until it liquefies and becomes a syrup ranging in color from golden to dark brown.

A lid or cover, often referred to in situations where a lid is placed on a sauté pan or pot.

To cook with a small amount of fat in a pan over a moderate heat; a technique similar to sautéing.

A dough, consisting of equal parts by weight of butter and flour, used to thicken soups and sauces.

A light pastry dough used to make pastries such as éclairs, profiteroles, and beignets.

Chilled or iced, usually referring to cold preparation of food or drinks.

Cooking food wrapped in paper, often parchment paper, to retain moisture and flavor.

To carve or cut up (meat), typically used to refer to poultry or roasts.

A dish topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter.

Under vacuum, a method of cooking food sealed in airtight plastic bags in a water bath.

A savory tart made with pastry crust filled with custard, cheese, meat, seafood, or vegetables.

A form of thick sauce made from pureed and strained vegetables or fruits.

A water bath used to gently cook food or keep food warm.

A trained and knowledgeable wine professional, typically working in fine restaurants, who specializes in all facets of wine service.

To swirl or whisk in butter into a sauce just before serving to give it a glossy finish and rich taste.

A smoothly shaped, football-like oval of pâté or cream made by two teaspoons.

A system of hierarchy found in restaurants and hotels employing extensive staff, literally meaning 'kitchen brigade'.

A smooth mixture of chocolate and cream, typically used for filling and glazing.

Refers to the consistency of a liquid, typically a sauce, that will coat the back of a spoon.

To reduce, boiling down a liquid to decrease the volume and concentrate flavors.

A flavor base made from diced vegetables, usually carrots, onions, and celery.

A mixture of egg yolks and heavy cream often used to thicken sauces and soups.