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

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