consumme		The French double broiler.
roux		A smooth or chunky paste made of meat or seafood.
flambe		To lightly coat a food with a powdery ingredient such as flour or powdered sugar.
augratin		A clear, highly seasoned broth made from meat.
baste		Liquid left after simmering vegetables, meat, fish or other foods. Also means a thin soup.
garnish		To cook food quickly with a small amount of fat or oil on the stove top.
alamode		Any dish topped with cheese or breadcrumbs mixed with bits of butter and heated under the broiler until brown and crispy
thickeningagent		To cook partially in boiling salted water or other liquid.
canape		To give a glossy finish to food.
glaze		To grind or mash food (often fruit or vegetables) until completely smooth using a food processor, blender orsieve.
parboil		To decorate food.
bouquetgarni		A light airy mixture that usually begins with a thick egg yolk-based sauce that is lightened by stiffly beaten egg whites.
julienne		To plunge food into boiling water briefly, then into cold water to stop the cooking process
dust		A cut of meat or fish without the bone. Also a verb meaning to cut bones from meat or fish.
broth		To spoon or brush liquid or melted fat over food as it cooks; keeps food moist, adds flavor and a nice glaze.
saute		Ingredient or mixture of ingredients used to thicken liquid. It may be fat and flour, cornstarch, egg yolks, grated potato...
horsdoeuvre		Small decorative pieces of bread (toasted or untoasted) topped with a savory garnish such as anchovy, cheese or some type of spread
bone		Food cut into thin, matchstick strips
steam		To cut food into long thin pieces; method used to prepare almonds.
fillet		To cook over boiling water in a covered pan. The food should not be in the liquid but above.sliver
whip		To sprinkle food with liquor, warm and ignite just before serving.
pate		To simmer gently in enough hot liquid to cover the food.
blanch		Small savory appetizers served before a meal, often with cocktails.
ragout		French word for "skewer." En brochette refers to food cooked on a skewer.
fricassee		French term for a thick, rich, well-seasoned stew
sliver		To remove bones from meat, fish or fowl.
souffle		To hold a mixture of foods together with mayonnaise or other sauce.
bind		To clear a cloudy liquid by removing the sediment. Most common is to add egg whites and/or egg shells to a liquid (such as stock). Food particles cling to the egg. The mixture is cooled and then strained.
bainmarie		French for "in the manner (or mode) of" referring to the style in which a dish is prepared.
puree		To beat an ingredient quickly until puffy. May be done with an egg beater, wire whisk, a fork or electric mixer.
brochette		A mixture of melted fat and flour used to thicken liquid.
poach		A bunch of herbs (the classic trio being parsley, thyme and bay leaf) tied together or placed in a cheesecloth bag
clarify		To stir thoroughly with a spoon or egg beater. The term implies a vigorous mixing.
beat		A thick chunky meat (often chicken and vegetables) stew, often flavored with wine.
carmelize		To melt sugar until it turns liquid and brown.