1. Kipper
   Harissa
2. Praline
   Fillet

Also spelled "filet," as in "filet mignon," a fillet can refer to poultry or fish. A beef fillet is often seared in a hot pan and finished in the oven.

1. Render
   Whip
2. Dress
   Julienne

To "render" is to cook the fat out, typically on a stovetop. Crispy bacon anyone? Synonyms for render include "melt down" or "clarify."

1. Flambe
   Degrease
2. Par-cook
   Quadriller

"Flambe" is a French word meaning "flaming" or "flamed." It is performed by cooks, using brandy, cognac or rum, and helps to develop rich flavors.

1. Marinating
   Pickling
2. Steeping
   Drenching

Did you know that teabags often have a suggested steeping time on the package? For a delicious eight-ounce cup of tea, generally steep your teabag for about three to five minutes.

1. Liaison
   Mince
2. Julienne
   Render

"Julienne" is also known as the "French cut." Foods that are often julienned into matchstick-like strips include carrots, celery, onions and potatoes.

1. Par-cooking
   Staling
2. Tempering
   Zesting

Par-cooking is a great way to save flavors and time! It allows food to be prepared ahead of time and is a way to ensure that various dishes finish cooking at the same time. Did you know that most frozen prepared foods are par-cooked?

1. Degreasing
   Brining
2. Deglazing
   Frenching

Did you know that brining is similar to marinating, except brining focuses on salt while marinades generally focus on vinegar or citrus juice? Brining is most popular with meats, fish and turkey.

1. Remouillage
   Ort
2. Unleavened
   Kirsch

While yeast is the most popular leavening agent for baking bread, there are other methods. These include air, steam, baking powder and baking soda.

1. Whipping
   Sweating
2. Steeping
   Scalding

When transforming cream into whipped cream, it is important that both the cream and the equipment are cold! Did you know that whipping cream dates back to the 16th century?

1. Whisk
   Knife
2. Spatula
   Grater

Whisks come in a variety of sizes and can be manual or attached to a hand mixer. They are used to combine ingredients while ensuring a smooth consistency.

1. Au jus
   Jeroboam
2. Escabeche
   Fillet

Au jus is a light gravy or broth. Did you know that it is made from the very juices given off by meat as it is cooked? Pouring au jus on top of cooked meat keeps the meat moist and adds great flavor.

1. Sauteing
   Scaingld
2. Dressing
   Steeping

The best time to dress a salad is right before serving. Don't want it to get soggy now! In a bowl mix three tablespoons of olive oil to one tablespoon of vinegar, whisk with salt and pepper, and add your greens to toss!

1. Whisking
   Blanching
2. Zesting
   Jacquarding

Boiling and then cold shocking foods, typically vegetables or fruit, helps to stop the cooking process quickly! This process is called "blanching." By doing so, you preserve the quality and color of the food and prepare it optimally for freezing, drying or canning, or for tossing in a salad.

1. Baste
   Marinate
2. Macerate
   Mince

If you've ever watched Gordon Ramsay sear a filet, he constantly bastes the meat by spooning butter over the top of it! Another example of basting is drizzling the cooking juices over the turkey on Thanksgiving!

1. Marinating
   Deglazing
2. Dredging
   Jus lie

Marinating is similar to brining, but it involves the use of more acidic ingredients. It is also closely related to pickling, with respect to the acid, but marinating takes much less time.

1. Brine
   Braise
2. Bard
   Chiffonade

Did you know that chiffonade means "little ribbons" in French? Therefore, chiffonading works best with large leafy vegetables, such as spinach, Swiss chard, basil or sorrel.

1. Sauteing
   Tourner
2. Ort
   Par-cooking

Sauteed onions are the greatest example of this cooking term. They are thin-sliced for even cooking, tossed in a small amount of oil and cooked on a stovetop until lightly browned. Their flavor is not only maintained but also enhanced by this method of cooking!

1. Braising
   Basting
2. Mincing
   Coulis

Mincing is performed with a chef's knife, or better yet... a food processor! Anything from garlic to meat can be minced and makes for even cooking across many cuisines.

1. Aerate
   Baste
2. A la carte
   Beurre blanc

If you order steak "a la carte," you can be sure it is coming by itself! You must order side dishes separately. The concept of a la carte menu items dates back as far as 1816.

1. Steep
   Core
2. Sear
   Blanch

Getting a nice sear, or crust, on a piece of meat creates great flavor, although it does not actually seal in the juices. After searing, pop the pan in the oven to finish cooking the inside to your desired temperature.

1. Tempering
   Stirring
2. Processing
   Needling

The act of tempering is often done when eggs are involved. For example, it is important not to let your eggs cook in the cake batter if you add hot melted butter!

1. Zesting
   Whipping
2. Mincing
   Macerating

Did you know that the skin of lemons, limes and oranges contains oils that provide rich flavors and aromas to our food? A fine grater can be used to zest these fruits, or you can purchase a zesting tool at your nearest kitchen gadget store.

1. Gazpacho
   Pate
2. Remouillage
   Praline

Gazpacho originated in the southern region of Andalusia. It is widely eaten in Spain and Portugal and consists mainly of bell peppers, cucumbers, tomatoes, olive oil, vinegar and garlic.

1. Yakitori
   Tourner
2. Coring
   Tempering

The core of a fruit or vegetable contains the seeds and typically tougher flesh. Most people core an apple, although it is feasible to eat the whole thing!

1. Rondeau
   Polenta
2. Yakitori
   Kipper

Polenta is cornmeal, used most commonly in Italian cooking! It is typically boiled and then fried or baked, and served with a protein.

1. Bisque
   Consomme
2. Au gratin
   Galantine

Potatoes au gratin, anyone? A nice golden brown topping is typically achieved under the broiler. Be careful not to burn your topping!

1. Needling
   Staling
2. Tempering
   Braising

The word "braising" comes from the French word "braiser." It combines dry and wet heat to cook through foods, most popularly meat. The food is first seared on high heat, then finished with liquid in a covered pot on low heat.

1. Consomme
   Deglazing
2. Frenching
   Macerating

After searing meat, a good cook will often deglaze their pan, using wine, stock or other liquid. Pouring liquid into the hot pan allows the browned bits or "glaze" to loosen and dissolve into a gravy, soup or sauce to serve with the meal.

1. Parcook
   Render
2. Degrease
   Mise en place

To gather your mise en place is to be prepared! Chopping your vegetables, measuring out your spices, having everything in its place before you start cooking makes for a clean and organized cooking experience!

1. Blanching
   Mincing
2. Frenching
   Barding

Barding is the technique in which chefs wrap strips of bacon over a roast or other lean meat before cooking. Doing so enhances the flavor of the meat, but also increases the fat content of the meal!

1. Polenta
   Concasse
2. Au poivre
   Flambe

Steak au poive is filet mignon or other steak coated with freshly cracked peppercorns and seared at high heat. A crust of pepper forms and creates incredible flavor. Top with a peppercorn sauce and you are in for a real treat!

1. Rondeau
   Persillade
2. Whisking
   Macerating

Did you know that maceration is the key to producing flavored alcoholic beverages? When raw, dried or preserved foods are left to soak in a liquid, their flavors are absorbed into the liquid.

1. Galette
   Kirsch
2. Confit
   Mesclun

Confit comes from the French word "confire," meaning "to preserve." It is not the same as deep frying, which occurs at 325 - 450 degrees for a short period of time. Confit is done at around 200 degrees for much longer!

1. Galette
   Concasse
2. Render
   Scald

"Concasse" comes from the French word "concasser," meaning "to crush or grind." If you are unfamiliar with the term but familiar with Italian bruschetta - tomato concasse (roughly chopped tomatoes) are mixed with olive oil and basil and spread on a crostini!

1. Degreasing
   Larding
2. Braising
   Brining

Degreasing is also known as defatting or fat trimming. This process is easiest to do when liquids such as soups cool, and a layer of fat solidifies at the top.