The Wheeling Gourmet by Nicolas Steenhout

Brunoise

A classic cut of vegetables. Cut in small dice of 2 mm (1/16") on each side.

Folding

Blending a light ingredient into a heavier ingredient by lifting from underneath with a spatula or spoon.

Bain-Marie

The bain-marie is also known as double-boiler. One container is placed on the stove to boil water, the other on top of it, heated up by even "gentle" steam

Baste

To coat a cooking piece of meat with its own juices and/or cooking fats

Blanch

To parboil or scald an ingredient, usualy in boiling water, sometimes in steam or oil to soften it, whiten it or remove its skin.

Mirepoix

Mirepoix is a mix of onions, carrots and celery, usualy in the ratio 2:1:1.

Reduced

See Reduce