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,

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