Stock & Soups
A light stock that is often used in seafood dishes
Fish stock
A dressing made of oil and vinegar
Vinaigrette
A kitchen appliance that uses burners
Stovetop
A word to describe meat that is difficult to chew
Tough
A round-bottomed pan that is traditionally used in Asian cooking
Wok
A rich stock made by roasting bones before simmering
Brown stock
A French sauce made with egg yolks, butter, and lemon
Hollandaise
A type of fuel used in outdoor grills
Charcoal
Soaking food in a seasoned liquid before cooking
Marinate
A quick cooking method that uses a small amount of oil and high heat
Sauté
A thick, creamy soup made from shellfish and often finished with cream
Bisque
A mixture of fat and flour
Roux
A grilling method where food is cooked on both the top and bottom at the same time
Two-sided grilling
The process of cooking meat slowly in liquid to enhance tenderness
Braising
A cooking method involving submerging food completely in hot oil
Deep fry
Clarified soup known for its crystal-clear appearance and rich flavor
Consommé
A sauce made from meat drippings
A term to describe meat that has been cooked over a high-heat grill using charcoal or gas
Charbroiled
Cooking meat at a low temperature over time to develop flavor
Slow roasting
Thick liquid mixture used to coat food before frying
Batter
A clear broth that is often made from simmered meat and vegetables
Bouillon
A thick French sauce made from brown stock and mirepoix
Espagnole
A cooking method that uses intense heat from above
Broiling
Adding moisture to meat while cooking to prevent drying
Basting
A cooking method that uses a small amount of oil in a shallow pan to cook food on both sides
Pan fry