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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

A Chinese cooking technique used in stir-fry whereby meat or seafood is pre-cooked in hot water or oil then removed before stir-frying.

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

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

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

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

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

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

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

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

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.

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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