Mise en place: French for “everything in place
Saute: To cook over high heat, quickly w/ small amount of fat
Bouquet garni: Bay leaf, sprig of thyme, parsley, peppercorns enclosed in a leek. Used to flavor dishes during cooking
Deglaze: To add a cold liquid into sauté pan. This remove cooked particles and adds flavor
Mirepoix: Onions, carrots, and celery used in preparing soups and stocks. Ratio is 50% onion, 25% carrots, and 25% celery
Stock: A flavoreful liquid made by simmering bones, vegetables and seasonings.
Dice: Vegetables cut into cubes. there are 3 different sizes: large~ 3/4", medium~1/2” and small~ 1/4"
Roux: Equal parts of flour and fat. There is white, blonde and brown. color is developed through cooking. the darker the roux the less thickening power it has.