Descriptions and other helpful information

• Acidulated water
• Al dente
• Altitude adjustments
• Bain-Marie
• Blanch
• Bok choy
• Broccoli raab
• How to make Citrus sections
• Compound butter (Flavored butter)
• How to clarify butter
• Coulis
• Demi-glace
• Flambé (flame)
• How to hardboil eggs
• How to toast nuts
• Insalata cruda
• Julienne
• Mirepoix
• Mise en place
• Mortar and pestle
• Nappé
• Pancetta
• Panko (Japanese bread crumbs)
• Pareve
• Poach
• Porcini(mushrooms)
• Prosciutto
• How to make roasted corn
• How to make roasted garlic
• How to make roasted peppers
• Roulade
• Saffron
• Strip steak
• Sweat
• Teriyaki sauce
• To butterfly
• To scald
• Tomato Concasse
• Tournedo / Tournedos
• Wasabi