A mixture of ingredients used to clarify consommé. Refers to the fact that the ingredients rise to the surface and form a floating mass.

A stew of meat and/or vegetables.

A small ovenproof dish, usually ceramic.

A refrigeration unit or set of units with pass-through doors. Often used in the pantry area for storage of salads, cold hors d’oeuvre, and other frequently used items.

To decrease the volume of a liquid by simmering or boiling. Used to provide a thicker consistency and/or concentrated flavors.

The product that results when a liquid is reduced.

To plunge an item into, or run it under, cold water after blanching to prevent further cooking. Also known as shock.

Literally, “rewetting.” A stock made from bones that have already been used for stock. Weaker than a first-quality stock, it is often reduced to make glaze.

To melt fat and clarify the drippings for use in sautéing or pan frying.

To allow food to sit undisturbed after roasting and before carving; this allows the juices to seep back into the meat fibers.