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Caramelization is the process of browning sugar to make rich, butter like flavour and it gives it a brown colour to the food you are doing it too. Onions, apples, and bananas are a few foods that are commonly caramelized.

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In cooking, Butterfly is a cutting technique for chicken. It involves cutting the center until it can open up to make a thinner, wider, flatter piece of chicken.

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Emulsify is when you mix ingredients that generally don't mix. Commonly a fat or oil with a liquid that is like water or wine. This technique adds moisture and texture to what your are cooking.

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Deglazing is when you add liquid to a pan, such to loosen and dissolve food particles that are stuck to the bottom after cooking or searing. Wine is popular for this. The cooked food particles, known as fond make alot of flavour. The flavorful mixture produced by deglazing can be used to make a sauce

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This means having everything chopped, measured, and prepared before actually cooking. This helps with organization and consistency in cooking.

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Folding is to combine a light ingredient or mixture with a much heavier mixture while retaining as much air as possible. This is to preserve lightness and is generally used in baking.

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To Nape means to completely coat a piece of food with a light, thin, even. layer of sauce or a jelly. Yet it also means a sauce with a nice texture. Sauce provides many flavours to food and coating food with a little bit of sauce all around rather than one big spot of sauce helps with the overall consistency of the dish.

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A roux is a combination of flour and fat which is commonly used to thicken in cooking of stews and sauces.

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To reduce a liquid means to simmer it until some of the water in it has evaporated, which increases the flavor, thickens the liquid, and causes it to take up less space.

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Sauté is a dry-heat cooking method, which involves cooking a small amount of fat in a hot pan while tossing ingredients around. For this to work the pan has to be really hot before you add the fat.

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Browning meat usually means cooking it on the stovetop, and it is done at moderate temperature for a longer time. Searing involves preheating a skillet to a high temperature. seaing meat before putting it in the oven can increase juiciness and tenderness. Browning can remove excessive fat from meat and give it a flavourful brown coloured crust by partially cooking the surface of it.

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Simmer is a method of cooking that uses slight heat to gently soften foods while slowly combining seasonings and ingredients. It's often used for soups, stews and slow cooking meat,

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A bias cut means cutting on the diagonal. Hold your food at a slight angle to the knife and slice. Bias cuts are often used in Asian stir-fry.

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a kitchen tool used for applying gentle heat on the stovetop. It's useful for delicate tasks like making hollandaise sauce, melting chocolate, and preparing custards such as creme anglaise

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Scalding is accomplished in water heated to around 185 °F, usually in a double boiler, which conducts the heat of the water, contained in a bigger pan, to a smaller pan containing the food, thus avoiding contact between food and water. This technique is commonly used to prepare milk for breads and custards

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Sweating in cooking is the gentle heating of vegetables in a little oil or butter, with frequent stirring and turning to ensure that any emitted liquid will evaporate. Sweating usually results in tender, sometimes translucent, pieces. frequent stirring and turning to ensure that any emitted liquid will evaporate. Sweating usually results in tender, sometimes translucent, pieces.

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Aromatics is the vegetables, herbs, and spices cooks use as the foundation of flavor for dishes

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hollandaise, tomato (sauce tomat), bechamel, Espagnole, and veloute are all mother sauces. A mother sauce is a foundational source, many other sauces are derived from them and they each have unique flavours. These mother sauces are in a variety of dishes.

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Whipping is the process of beating an ingredient vigorously to incorporate air, which makes the ingredient foamy

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A breading station is a set of containers with dips and generally meats can be dipped here and then fried to make a coat. This proccess is called breading kinda like in fish n chips.

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stewing and pot-roasting are two good examples of this. It is a combination of the other two categories.

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roasting, baking, barbecuing, broiling, grilling are dry heat cooking methods. These cooking methods are hot with 300 F plus. There is little to no liquid used here.

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A combo of cut onion, carrots, and celery, cooked in fat. It is a foundation for many classic dishes, including sauces, soups, braised meat dishes, and other recipes.

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Al dente is a word used to describe the ideal consistency of pasta and also rice when cooked. Al dente pasta is firm when bitten without being hard or chalky.

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Coagulation is the change in the structure of protein (So like solid to liquid, etc) brought about by heat, mechanical action or acids.

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Julienne is a method for cutting vegetables like carrots or cuecumber by cutting and stripping them into 5cm long match shaped pieces.

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These use steam or liquid to transfer heat to food. poaching, simmering, boiling, braising are all examples of these and this cooking method is very good for moist dishes.

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