Bouquet Garni: Fresh thyme, parsley stems, bay leaf, a few peppercorns tied together in leek greens.
Deglaze ( Déglacer): To loosen sucs from the bottom of a roasting pan using liquid: water, stock, vinegar, wine or juice.
Dégorger: To soak bones to remove blood to help produce a clearer, cleaner stock.
Degrease (Dégraisser): To remove grease from the top of a stock or sauce with a ladle or metal spoon.
Mirepoix: Equal parts of onions and carrots uniformly Cut, or 50% onions, 25% carrots, 25% celery or equal parts onions, carrots and celery.
Moisten (Mouiller): To Add water to bones and aromatics to produce a stock.
Mother Sauce (Sauce Mères): Group Of basic sauces of the Classical French repertoire.
Mount, to (Monter): Swirl in butter or other emulsifying agent to enrich the flavor and texture, gives a glossy finish.
Pass (Passer): To strain or pass a stock through a chinois.
Plug (Tamponner): To dot the top of a sauce with butter to prevent the formation of a film.
Reduce (Réduir): To boil a stock or sauce until the volume is reduced.
Remoisten (Remouillage): To Add water to cooked bones to extract their maximum flavor.
Roast (Rôtir): To cook in direct, radiant heat in the dry atmosphere of a preheated oven.
Simmer (Frémir): To cook gently so bubbles just break the surface.
Skim (écumer): To remove coagulated blood and impurities from a stock through skimming them off the top with a ladle or skimmer.
Sucs: Caramelized proteins that form on the bottom of a pan as ingredients are browned.
Sweat (Suer): To cook vegetables in a small amount of fat so that the ingredients cook in their own juices without taking on any color.
Winnow (Vanner): To stir a stock or sauce, either while it is cooking or in an ice bath, to facilitate cooking or cooling.