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A French term meaning 'everything in its place'; refers to the preparation and organization of ingredients before cooking.

A hot water bath used to gently cook food or keep food warm without direct heat.

A clear soup made from richly flavored stock that has been clarified.

A technique of cutting herbs or leafy vegetables into thin strips or ribbons.

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

A bundle of herbs, usually tied together with string, used to prepare soup, stock, or sauces.

A small, prepared and usually decorative food, typically consisting of a small piece of bread or puff pastry topped with a savory topping.

A rich brown sauce in French cuisine that is a combination of espagnole sauce and brown stock, reduced by half.

A method of cooking in which food is put into a folded pouch or parcel and then baked.

A cooking procedure in which alcohol is added to a hot pan to create a burst of flames.

A glaze, icing, sauce, or filling for pastries made from chocolate and cream.

A type of gravy made from the juices that naturally run from meat or vegetables as they are cooked.

To soften or break into pieces using a liquid; often refers to the process of softening fruit with sugar, alcohol, or syrup.

A term referring to the consistency of a sauce that is thick enough to coat the back of a spoon.

A smooth, oval-shaped portion of a soft food, such as cream or mousse, created using spoons.

A mixture of fat (especially butter) and flour used in making sauces.

A method of cooking in which food is vacuum-sealed in a plastic pouch and then cooked at a precise, low temperature in a water bath.

A French forcemeat loaf made with ground or finely chopped ingredients, often meat or vegetables, cooked in an earthenware dish.

One of the five 'mother sauces' of classical cuisine; it is a light stock-based sauce, thickened with a roux.

The outer part of the rind of citrus fruits, used as flavoring.

To cook briefly in boiling water before cooling immediately in ice water, usually done to vegetables to enhance color and texture.

To cook sugar until it liquefies and becomes a clear caramel syrup.

To dissolve the small particles of sautéed meat and vegetables remaining in a pan by adding liquid and stirring.

To combine two ingredients together which do not naturally mix, such as oil and vinegar, to create a stable mixture.

The concentrated bits of food and seasoning left in the bottom of the pan after cooking, which are used to flavor stocks, sauces, or gravies.

Stock that is reduced until it forms a thick, syrupy consistency which can be used for flavoring.

A classic French sauce made from butter, egg yolks, and lemon juice or vinegar, usually served with vegetables or fish.

To extract flavor from one food to another by immersing it in a liquid, typically hot, such as in making a tea or broth.

A room or large cupboard for storing food; frequently a cool area for keeping food prior to use.

A seasoned liquid, often acidic, in which meat, fish, or vegetables are soaked before cooking to flavor or tenderize.

To partly cook food as a preliminary step before final cooking or grilling.

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

The process of cooking fatty meat or trimmings slowly over low heat to melt out the fat.

To cook food quickly in a minimal amount of fat over relatively high heat.

A dish usually made from raw meat or fish, finely chopped and served with seasonings and condiments.

One of the five basic tastes, described as savory and is characteristic of broths and cooked meats.

A sauce made with vinegar and oil and various flavorings, typically used as a dressing for salad or greens.

A cooking utensil or the process used to blend ingredients smooth, or to incorporate air into a mixture, in a light, rapid motion.

The quantity of food served or produced as a result of a recipe or cooking process.

The outer part of the rind of citrus fruits, used as flavoring.

To remove the fat from the surface of a liquid, such as a soup, gravy, or sauce, often by skimming.

A piece of boneless meat, typically veal or chicken, that has been flattened and then cooked.

A concentrated stock, usually made with fish bones or mushrooms, used for flavoring fish dishes and sauces.

A dish that has a lightly browned crust of breadcrumbs or melted cheese.

A hot chili pepper paste commonly used in North African cuisine, made from roasted red peppers, spices, and herbs.

A mixture of egg yolks and cream, used to thicken and enrich sauces.

A condiment made with minced shallots, cracked pepper, and vinegar, typically served with raw oysters.

A type of French pastry crust, known for being flaky and tender, used in making pies and tarts.

A hearty and well-seasoned stew of meat and vegetables, which is usually slow-cooked.

A small sachet containing a variety of herbs and spices, used to add flavor to stocks, soups, and sauces.

A small round piece of beef cut from the tenderloin, often cooked with bacon.