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A type of sauce made from a roux and a light stock. Example: Preparing a fish velouté sauce for a seafood dish.

A savory, open-faced pastry crust with a filling of savory custard with cheese, meat, or vegetables. Example: Baking a spinach and feta quiche for brunch.

A cutting technique in which leafy green vegetables or herbs are cut into long, thin strips. Example: Making a chiffonade of basil for garnishing a dish.

A system of hierarchy found in restaurants and hotels employing extensive staff, formalized by Georges Auguste Escoffier. Example: Executive Chef, Sous Chef, Line Cooks make up the kitchen brigade.

The preparation and organization of ingredients before cooking. Example: Chopping all vegetables and measuring spices as part of mise en place.

To cut food into thin, matchstick-sized strips. Example: Julienne carrots for a salad garnish.

To cook food gently in liquid just below boiling point. Example: Poaching eggs in simmering water.

A basic brown sauce that is one of the five mother sauces of classical cuisine. It is made from a mirepoix, beef broth, herbs, brown roux, and is often thickened with tomato purée. Example: Starting with espagnole sauce to create a demi-glace.

A method of cooking food sealed in airtight plastic bags in a water bath at an accurately regulated temperature, much lower than normally used for cooking. Example: Cooking a steak sous vide to a precise temperature.

A hot chili pepper paste common in North African and Middle Eastern cooking. Example: Adding harissa to a stew for a spicy kick.

To slowly mix a hot liquid with a cold one to equalize temperatures. Example: Tempering eggs with hot milk to make a custard without cooking the eggs outright.

A sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. Example: Serving Béarnaise sauce with a steak.

The process of thickening and intensifying the flavor of a liquid mixture by simmering or boiling. Example: Reducing a wine sauce to enhance its flavor.

Any dish that is topped with cheese or breadcrumbs mixed with butter, then heated in the oven or under the broiler until brown and crispy. Example: Preparing a potato gratin with Gruyère cheese as a side dish.

A polysaccharide used as a food additive and thickening agent. Example: Adding xanthan gum to gluten-free dough to improve texture.

To cook sugar until it liquefies and becomes a syrup with a distinctive flavor and color. Example: Caramelizing onions to enhance their natural sweetness.

To soften or break down food, usually fruit, by soaking in a liquid. Example: Macerating strawberries in balsamic vinegar for a dessert topping.

A versatile round-bottomed cooking vessel originating from China. Example: Stir-frying vegetables in a wok for a quick, healthy meal.

Term for pasta and rice cooked to be firm to the bite. Example: Boiling spaghetti for 8-10 minutes until it's al dente.

A burnt onion used to flavor soups and stocks. Example: Adding an oignon brûlé to beef stock for a deeper flavor.

An Italian dessert or sometimes a beverage, made with egg yolks, sugar, and a sweet wine (usually Marsala wine). Example: Serving zabaione as a light dessert to conclude a meal.

A rich brown sauce in French cuisine typically made by combining equal parts of veal stock and sauce Espagnole and reducing it by half. Example: Serving beef tenderloin with a rich demi-glace.

The technique of pouring liquor over food and igniting it. Example: Flambéed bananas in rum for a dramatic dessert presentation.

The browned bits and caramelized drippings of meat that stick to a pan after cooking. Example: Using the fond to make a pan sauce.

A Japanese type of skewered chicken. Example: Grilling yakitori over an open flame for an appetizer.

A heated bath used to gently cook food or keep food warm. Example: Melting chocolate in a bain-marie to prevent burning.

A culinary term meaning a careful, appreciative tasting of various foods. Example: A degustation menu offering small portions of signature dishes.

A type of French or Belgian bakery that specializes in pastries and sweets; also, the sweets themselves. Example: Visiting a pâtisserie for macarons and eclairs.

A sauce made of a simple blend of oil, vinegar, salt, and pepper. Example: Dressing a salad with a homemade vinaigrette.

To combine two ingredients together which do not normally mix easily. Example: Emulsifying olive oil and vinegar to create a vinaigrette.

Extracting flavor from one ingredient into a liquid. Example: Infusing milk with vanilla beans for a custard.

Small strips or cubes of fatty bacon or pork fat used in a wide variety of cuisines to flavor savory foods and salads. Example: Sprinkling lardons over a frisée salad.

To briefly boil a food then quickly plunge it into iced water to stop the cooking process. Example: Blanching green beans to retain their vibrant color and crisp texture.

A method used to combine a light ingredient, like whipped cream or egg whites, with a heavier mixture, using a gentle over-and-under motion. Example: Folding whipped egg whites into cake batter to keep it light and airy.

The outer peel of citrus fruit, used as a flavoring. Example: Adding lemon zest to a cake batter for a citrus flavor.

An emulsion of egg yolk, melted butter, and lemon juice or vinegar. Example: Topping eggs Benedict with Hollandaise sauce.

A French forcemeat loaf similar to a pâté, made with minced meat or fish, often combined with other ingredients and cooked in a covered pottery mold in a bain-marie. Example: Crafting a duck terrine as part of a charcuterie board.

To beat ingredients together with a rapid, lifting motion to incorporate air and increase volume. Example: Whisking egg whites to stiff peaks for meringue.

A rich cream made with chocolate and cream, used for truffles, fillings, and icings. Example: Making a chocolate ganache to frost a cake.

Describes a liquid that is thick enough to coat the back of a spoon. Example: Cooking custard to a nappe consistency.

The chef responsible for cold items, including salads, cold appetizers, and pâtés. Example: The garde manger plated a variety of artisanal cheeses.

A mixture of flour and fat used as a thickening agent for sauces and soups. Example: Creating a roux as the base for a creamy béchamel sauce.

The amount of food that is produced after processing or cooking. Example: Calculating the yield of a recipe for cost management.

A type of clear soup made from richly flavored stock or bouillon that has been clarified. Example: Serving a beef consommé as a starter.

An appetizer typically served before the main course. Example: A platter of prosciutto-wrapped melon as an hors d'oeuvre.

To coat a food, typically with sauce, until it forms a thin, even layer. Example: Ensuring the chocolate glaze nappe over a cake.

A smooth, oval-shaped ball of minced fish or meat, often poached. Example: Serving quenelles of pike in a light broth.

To cook food quickly in a small amount of fat over relatively high heat. Example: Sautéing onions until they're translucent.

To dissolve the small particles of food remaining in a pan by adding a liquid and heating. Example: Deglazing the pan with wine after searing chicken.

A method of cooking in which the food is put into a folded pouch or parcel and then baked. Example: Cooking salmon en papillote to retain moisture.

To work dough with the hands to combine ingredients and develop gluten. Example: Kneading bread dough until it becomes elastic.

A mixture of egg yolks and cream used to thicken a sauce or soup. Example: Adding a liaison to a velouté sauce for richness.

Described as the fifth taste sense, it signifies a savory flavor. Example: Mushrooms add umami to a dish.