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French for 'mouth amuser', this term refers to a small, bite-sized hors d'oeuvre given for free by the chef to prepare guests for the meal and to offer insight into the chef's approach to cooking.

A metabolic process that converts sugar to acids, gases, or alcohol. It occurs in yeast and bacteria and is used for preserving and enhancing the flavor of food, as in kimchi or beer.

A pastry made from choux dough filled with cream and topped with chocolate icing. The term 'eclair' comes from the French word for 'lightning,' possibly referring to the shiny, lightning-like glaze on the chocolate.

The intermingling of fat within lean meat, which often indicates quality and flavor. This fat melts during cooking, making the meat tender and juicy, particularly prized in cuts of beef.

A cooking method that involves browning meat or vegetables in fat and then simmering them in a small amount of liquid in a covered pot. It results in tender, flavorful dishes.

Umami is one of the five basic tastes, characterized by a rich or meaty taste sensation. It is often associated with glutamates in certain foods like aged cheeses, mushrooms, and soy sauce.

Derived from the French verb 'confire', meaning 'to preserve', confit refers to a technique where food is cooked slowly in its own fat or sugar water. An example is duck confit where the meat is cooked in duck fat.

French for 'under vacuum', this technique involves cooking food in a sealed bag at precise temperatures in a water bath. It allows for even cooking and preserves moisture.

A menu where items are individually priced, as opposed to a set menu with a fixed price. This allows diners to choose and combine items according to their preference.

A chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. It's commonly experienced when grilling meats or toasting bread.

An emulsion of egg yolk, melted butter, and lemon juice or vinegar, often seasoned with salt, white pepper, and a little mustard. It is known for being a key component of Eggs Benedict.

An edible decorative element used to enhance the presentation and, sometimes, the flavor of a dish. Parsley, lemon slices, and edible flowers are common examples.

A cutting technique where food is sliced into thin, matchstick-like strips. Commonly used for vegetables in dishes that require uniform cooking and presentation.

A bundle of herbs, typically thyme, bay leaf, and parsley, tied together with string or placed in a small sachet. It's used to infuse flavors in soups, stews, and stocks.

French for 'putting in place', it refers to the setup required before cooking, including the gathering, chopping, and arranging of ingredients. Professional chefs use this to organize and streamline their cooking process.

A gentle, moist-heat cooking technique involving submerging food in liquid at a temperature just below boiling. Commonly used to cook delicate items like eggs or fish.

The process of adding liquid (such as stock, wine, or acid) to a hot pan to lift the caramelized bits of food off the bottom. This is a fundamental technique to create flavorful sauces.

A mixture of fat (usually butter) and flour used as a thickening agent for sauces and soups. It serves as the base for many classic French sauces.

An oval-shaped dumpling made from finely chopped fish, meat or vegetable puree. It can also refer to a presentation style where soft foods are shaped into an elegant three-sided oval with two spoons.

The process of softening or breaking into pieces using a liquid. In cooking, fruits are often macerated in sugar, liquor, or syrup to release their natural juices and enhance flavor.

A thick sauce made from pureed and strained fruits or vegetables. It is often used as a base or garnish in various dishes to add color and flavor.

A French forcemeat loaf similar to a pâté, which is cooked in a covered pottery container in a bain-marie. Ingredients can vary, including meat, fish, vegetables, and herbs.

A seafood dish originating from Latin America, made from raw fish cured in citrus juices and spiced with chili peppers, often garnished with onions, coriander, and avocado.

The second-in-command in a kitchen; the person ranking below the head chef. Responsible for the kitchen's daily operations, managing kitchen staff, and stepping in when the head chef is unavailable.

A flavor base made from diced vegetables (carrots, celery, and onions), cooked with butter or oil over low heat without browning. It's often used as the first step in making soups, stews, and stocks.

A French delicacy made from the liver of a duck or goose that has been specially fattened. It can be served as pâté, terrine, or seared.

A cooking process in which food is briefly immersed in boiling water and then immediately transferred to ice water to halt cooking. This technique is often used for vegetables to retain color and crispness.

A trained and knowledgeable wine professional, usually working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing.

A dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It is traditionally flavoured with vanilla but can come in numerous variations.

A water bath used to gently cook foods or to keep prepared food warm. It involves placing a container (such as a terrine) within a larger, shallow pan of simmering water.

A cutting technique in which leafy green vegetables or herbs are cut into long, thin strips. This is often used as a garnish or to prepare greens for sautés and stir-fries.

A French sauce made with a reduction of vinegar and/or white wine and chopped shallots into which cold, chopped butter is whisked until the sauce is thickened. Commonly served with seafood.

A method of heat transfer through air or liquid, which is essential in cooking processes like roasting or boiling. Convection ovens are known for cooking food more evenly.

The outermost, colored part of citrus fruit skin, which is used as a flavoring. The zest contains the fruit's oils and provides a strong, tangy flavor that is more intense than the juice.