Caramelization is the browning of sugar or sugar syrup with or without the addition of water or ingredients such as vegetables, fruits or meats. The term is also when a sugar topping is grilled until brown, when glazing food in butter with sugar and when meat juices are cooked to a dark glaze.

Filling of desserts or pies are made light and fluffy with a stabiliser like gelatin or beaten eggs whites.

To remove impurities from butter or stock by heating it, then straining or sieving the liquid.

A method in which foods (such as eggs) are placed in seperate dividing containers and put in a pan of simmering water and cooked slowly until done.

Usually referred to tomatoes that have been coarsely chopped.

From the French word meaning "to preserve." This refers to meat, such as duck, goose or vegetables that has been cooked slowly until soft and tender and is preserved in this way. The meat is usually cooked in its own rendered fat and covered so that there's no contact with air.

To cook milk or sauces until the solid and liquid seperates. Semisolid pieces of coagulated protein developes in the food when there is an acidic substance added to it or when milk or egg based sauces are overheated.