Culinary Vocabulary

1. To cook in liquid at 212 degrees F.
3. "Foundation" the sugars that stick to the bottom of a pot.
4. To overcrowd a pan with vegetables or other ingredients to release steam, concentrating flavor
7. to cook in an enclosed environment at moderate to high heat.
9. The smallest possible chop.
10. to cook using the water vapor of a liquid
12. To quickly caramelize the surface of a protein.
13. To fully submerge a food item in hot oil.

1. knife cut 2"x1/2"x1/2"
2. releasing or dissolving the fond with liquid or by sweating vegetables.
5. To cook small pieces of meat or vegetables in a small amount of fat over high heat.
6. Dice 1/2" x 1/2" dice
8. to cook in a liquid at 212 degrees.
10. moist cooking method to cook small pieces of protein or vegetables in flavorful liquid.
11. "Everything in it's place." Prep or organization.