Canape, Fancy finger food, Hors d'oeuver, Basting, Using pan drippings or sauce to keep food moist during cooking, Blanching, Cooking food for a short time in boiling water or hot fat, Braising, Searing food in fat and then simmering the food in another liquid, Broth, A soup made by simmering liquid with meat, vegetables of spices, Butterflying, Slicing food and opening out the edges like the wings of a butterfly, Carmelization, Using heat to brown sugar, Carry-over cooking, Food continues to cook after being removed from a heat source because of the food's internal heat, Clarifying, Removing solid impurities from a liquid, Egg wash, A mix of beaten eggs and a liquid, used to coat baked goods or to help breading stick to food, FIFO, First in, First Out. Rotating stock or food so the oldest item is used first, Filleting, Removing bones from meat, fish or poulty, Liaison, A mix of egg yolks and cream. Used to thicken and enrich sauces, Mise en place, Assembly of raw ingredients for menu items. It reduces errors, speeds up production and reduces exposure to TDZ, Pan broiling, Making food on a griddle with little or no fat, Pilaf, Grains that have been quickly sauteed in butter and then simmered in a liquid, Primal cut, Portions of meat produced from the first divisions of an animal carcass, Reducing, Decreasing the amount of a liquid by simmering or boiling, Roux, Mix that has equal parts of flour and fat. Used to thicken liquids., Sauteing, Cooking items quickly in a small amount of fat, Searing, Browning the surface of the food in fat over high heat, Seasoning, Treating the metal surface of the pan so all surface pores are sealed. Keeps food from sticking to the pan., Simmering, Keeping the temperature of a liquid at just below boiling, Steaming, Cooking items in steam, Stewing, Cooking with small pieces of meat or vegetable, which is blanched and then simmered in a liquid, Sweating, Covering food in a small amount of fat and cooking over low heat until the food is softened and releases moisture, Truing, Aligning the blade of the knife to make certain there are no nicks or impurities, Viscera, Internal organs of fish.

Culinary terms

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