There are many different terms that are used in the culinary world. The following are the top 25 culinary terms every student should know while preparing to become a chef:

• Bind: Thickening soups, sauces or juices by adding egg yolks, cream, flour, starch or blood.
• Blanching: immersing food in boiling water to partially cook or clean it.
• Braising: Slowly cook meats or vegetables in a small amount covered in aromatic liquid.
• Compote: Prepare fruits and / or vegetables by cooking slowly in a light sweet broth.
• Confit: Meats that have been cooked slowly and gently in fat.
• Emulsion: A mixture of two incompatible liquids dropping one slowly into the other in a continuous phase.
• Decoct: Extract the essence of something by boiling it.
• Deglaze: dissolve the caramelised juice in the bottom of a saucepan by moistening it with liquid.
• Dilute: add liquid to adjust the consistency of an overly thick sauce or puree.
• Juliana: Very thin strips of vegetables or cooked meat.
• Knead: press, fold and stretch to work the dough into an even mixture.
• Line: Place slices of ingredients on the bottom and sides of a utensil.
• Marinate: Soak meat, poultry, or fish in an acidic liquid to flavor and / or soften it.
• Mirepoix: Coarsely chopped vegetables added to flavor broth; usually celery, onions, and carrots.
• Poaching: simmering in a liquid that is kept just below the boiling point.
• Reduce: Simmer a liquid or sauce until it becomes a concentrated liquid.
• Roux – Combination of flour and butter cooked to white, golden or dark as specified.
• Saute: Quick fry in a small amount of hot fat or oil.
• Scoring: By creating small incisions in the skin of meat or fish to help you cook.
• Shrinkage: sweat the moisture and juice from the ingredients until they contract.
• Simmer: Boil gently and constantly over low heat.
• Stew: Cooking the ingredients in a closed container with almost no liquid or no liquid at all.
• Sweat: Cook an ingredient covered and over low heat until it loses its juice.
• Trim: trimmed pieces left after an ingredient is trimmed.
• Whisk: Add volume to substances such as egg whites, sauce, cream or hollandaise.