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

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

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

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

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

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

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

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

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

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

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

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

A pâté or similar mixture of ground meat and seasonings, cooked in a pottery container.

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

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.

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

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

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

The natural juices released from meats during cooking.

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

Setting up, refers to organizing and arranging the ingredients.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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