Cooking Basics Glossary

One of the five French mother sauces, made by whisking milk into a white roux (butter and flour). The foundation for cheese sauce, cream sauce, and many casseroles.

A knife cut producing tiny, uniform cubes (about 1/8 inch). Used for garnishes and delicate preparations where uniformity and small size matter.

The transfer of harmful bacteria or allergens from one food (usually raw meat) to another through direct contact, shared utensils, or unwashed hands.

To add liquid to a hot pan after searing to dissolve the caramelized food residue (fond) from the bottom, creating a flavorful base for sauces.

The browned bits of caramelized food that stick to the bottom of a pan during searing. Rich in concentrated flavor and recovered through deglazing.

A knife cut that produces thin, uniform matchstick-shaped pieces, approximately 1/8 inch x 1/8 inch x 2-3 inches long.

A chemical reaction between amino acids and sugars at high temperatures (280-330F) that produces browning, complex flavors, and appetizing aromas in cooked food.

French for 'everything in its place.' The professional practice of preparing and organizing all ingredients and equipment before beginning to cook.

A cooked mixture of equal parts fat and flour used as a thickening agent for sauces, soups, and gravies. Comes in white, blond, and brown varieties.

A cooking method using high heat and a small amount of fat in a wide pan, tossing or stirring food quickly. The French word means 'to jump,' referring to the food's movement in the pan.