Frying means cooking food in hot fat or oil, fully or partially submerged, to create a crispy and golden exterior. The most common example is French fries.

Bouquet garni is a bundle of herbs, typically thyme, bay leaf and parsley, used to flavor soups, stews and sauces.

Hollandaise is one of the five classic French mother sauces. It’s an emulsion of egg yolk and melted butter, often refined with lemon juice or white wine vinegar — and serves as the base for sauces like Béarnaise.

Béchamel is one of the five classic French mother sauces. It’s a white sauce made from a roux (butter and flour) and milk — often used in lasagna, vegetable gratins, or creamy pasta dishes.

An appetizer is a small dish served before the main course to stimulate the appetite — for example, a soup, salad, or finger food like bruschetta or spring rolls.

Umami is the fifth basic taste, found in foods like soy sauce, mushrooms, or aged cheese.

Reduction means simmering a liquid like wine or stock until it becomes more concentrated in flavor.

Velouté is a classic French white sauce made with roux and stock.

Sous-vide cooking involves sealing food in a vacuum bag and slowly cooking it in a water bath at low temperature.