Blancmange: a sweet opaque gelatinous dessert made with cornflour and milk. English translation: White Eat
Bain-Marie: a container like a saucepan holding hot water into which a pan or bowl is placed on top for slow cooking. An example would be a bowl on top of a pan to melt chocolate.
Deconstructed Food: refers to the idea of breaking apart
elements traditionally combined together to make a dish, and serving the items separately in a unique way.
Étouffée is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun areas of southwest Louisiana.
Frond is the leaf or leaflike part of a palm, fern, or similar plant. This term was used in the Sweet and Sour Pork Tenderloin recipe.
Temper: A cooking technique in which the temperature of a cold/room-temperature ingredient is slowly raised by adding small amounts of hot/boiling liquid. The hot liquid must be mixed in gradually to prevent the cool ingredient, for example eggs, from cooking further.
Infuse: A process that involves the soaking or steeping of a substance in hot liquid to extract the flavor of the substance being imersed in the liquid. The liquid is infused with the flavor contained in the item being soaked in the liquid.
Flambé: is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames. The word means 'flamed' in French.
Fond: is French for "base" and commonly refers to the browned bits and caramelized drippings of meat and vegetables that are stuck to the bottom of a pan after sautéing or roasting.
Chiffonade: a preparation of shredded or finely cut leaf vegetable, used as a garnish.
Baton: A larger cut than the julienne (see Gordon Ramsay’s video)
Julienne: To cut food into short, thin strips
Maceration: In food preparation, maceration is softening or breaking into pieces using a liquid. Raw, dried or preserved fruit or vegetables are soaked in a liquid to soften the food and/or absorb the flavor of the liquid into the food.
DeGlaze: dilute meat sediments in (a pan) in order to make a gravy or sauce, typically using wine.