1. sear
   puree
2. sieve

To sieve is to separate coarser liquids and solids. It is also used to reduce soft solids to a pulp.

1. fillet
   sift
2. sear

Several types of meat are often served in fillet form. This meat usually comes from the lower loins of an animal.

1. brine
   sous vide
2. chiffonade

Sous vide cooking generally takes upwards of seven hours. It's done by cooking food in a water or steam bath.

1. macerate
   caramelize
2. marinate

When marinating, foods such as meat, are typically left to soak in a liquid marinade for long periods of time. This is done to enhance flavor and moisture.

1. skim
   julienne
2. zest

When chefs skim a liquid they're often removing scum or fat from the surface during cooking. This results in a purer product.

1. brunoise
   braise
2. stew

When braising a dish, first the food is browned using a high heat method. The cooking is then finished using a lower heat method in order to retain moisture in the dish.

1. zest
   marinate
2. scald

Scalding occurs when a liquid is heated almost to a boil. One of the first things to happen are bubbles form around the edges.

1. confit
   cheesecloth
2. mise en place

Confit usually consists of duck legs slowly cooked in their own rendered fat. The cooking of confit happens around 200 degrees Fahrenheit.

1. macerate
   blanch
2. fillet

Blanching is usually done on fruits and vegetables. Its purpose is to preserve flavor.

1. skim
   score
2. roux

Rouxs are typically used as thickening agents for gravys, stews, and sauces. They can be light or dark, depending on how long they are cooked.

1. dredge
   grate
2. blanch

Dredging happens when a wet food is rolled through a dry material. An even coating is preferred for even cooking.

1. mince
   garnish
2. sift

When one adds to a finished dish in order to embellish or decorate it, it's called garnishing. This is sometimes done to add contrasting flavors.

1. poaching
   sous vide
2. brine

Poaching occurs when a food is completely submerged in a heated liquid. It differs from boiling as it happens at a much lower temperature.

1. score
   aim
2. whip

Scoring aids in the absorption of flavor. It also helps retain moisture.

1. baste
   puree
2. sear

Searing foods, such as meat, increases the flavor via caramelization. Searing is the first step in several other cooking methods, such as braising.

1. zest
   whip
2. roux

Whipping is generally done using a food mixer. Foods commonly whipped include egg whites and heavy cream.

1. steep
   cream
2. brunoise

The purpose of steeping is to release flavors. When we steep tea, we extract the flavor from the tea leaves into the water.

1. caramelizing
   skimming
2. basting

Basting helps to retain the natural flavor of meat. It is usually done using a baster.

1. julienne
   cream
2. mix

Creaming is done when a soft and thick consistency is needed. This method is used in creating cake batter and cookie dough.

1. al dente
   dry bake
2. mise en place

Al dente means to cook just long enough to be firm to the bite. It is Italian for "to the tooth."

1. braise
   brine
2. sous vide

The purpose of brining is to add or preserve flavor in food. It is also used as a way to preserve the shelf life of certain foods.

1. poach
   zest
2. caramelize

Caramelization occurs when sugar breaks down. This is also known as a Maillard reaction.

1. cream
   al dente
2. bisque

Bisque is of French origin. It is often created using seafood that is still good but not new enough to be served fresh.

1. grate
   score
2. julienne

Vegetables for garnish are oftentimes sliced using the julienne method. This involves slicing them into match size pieces.

1. saute
   mince
2. poach

To saute is to cook a food in a pan using fat. Butters and oils are often used.

1. cheesecloth
   cheesewheel
2. brunoise

Cheesecloth is a thin, loosely woven, cotton cloth used to make cheese. It is also sometimes used to protect food.

1. sear
   zest
2. blanch

Zesting is done to remove the skin of the fruit. This is the part that contains the oils and aroma.

1. fillet
   macerate
2. sift

Maceration is usually done with fruits and vegetables. It is also used to infuse the flavor of the liquid into the fruit.

1. stew
   grate
2. brunoise

Brunoise is a knife cutting method in which the food is first julienned and then turned a quarter turn and diced again. Common foods used include carrots, leeks, and celery.

1. render
   marinate
2. macerate

Render means to cook the fat out. This is done by slowly heating the fat until it melts.

1. grating
   puree
2. chiffonade

Grating is done using a tool known as a grater. There are varying sizes of raised slots to create a variety of cuts.

1. mise en place
   cheesecloth
2. sous vide

Mise en place is one of the first terms taught in culinary school. It refers to having all of your ingredients ready to go and in place before you begin cooking.

1. cream
   puree
2. mince

When a food is pureed, it goes from a solid form to a more liquid consistency. This is achieved by methods such as blending.

1. sift
   blanch
2. chiffonade

Chiffonade is a cutting method in which leafy green vegetables, such as spinach or basil, are sliced into small ribbons. More often than not, these ribbons are then used to garnish soup.

1. dry bake
   confit
2. score

Dry baking is used to keep pie crust from becoming soggy from​ a wet filling. It is also used when the filling of a pie has a shorter bake time than the crust.