umami sous vide hors d'oeuvre barbecue charcuterie pickling curing (food preservation) aspic chef roux confit pressure cooking sous-chef stew amuse-bouche sauce cordon bleu (dish) baking mirepoix bain-marie molecular gastronomy deep frying braising smoking (cooking) grilling chef de partie forcemeat butcher sautéing stir frying caramelization brigade de cuisine rotisserie garnish (food) chef de cuisine flambé poaching (cooking) au jus duxelles roasting proofing (baking technique) pastry chef julienning toast (food) marination rillettes brining garde manger simmering parboiling seasoning purée searing frying food presentation quenelle blackening (cooking) roulade steaming shirred eggs reduction (cooking) degustation deglazing (cooking) maceration (food) stuffing curdling spherification pan frying pressure frying chiffonade brunoise glaze (cooking technique) kneading fillet (cut) steeping basting (cooking) saucier shallow frying meat tenderness smothering (food) pellicle (cooking) butterflying fond supreme (cookery) mixed grill foam (culinary) sugar panning concasse browning (partial cooking) culinary name sweating (cooking) baeksuk mincing creaming (food) parbaking dicing salt crust broasting parcooking amandine (garnish) engastration confiture indirect grilling matignon (cuisine) crispiness separating eggs coddling noke (worms) potée gentle frying shocking (cooking) kitchen hack jambonneau pickle lifter
Food and drink_Food and drink terminology