Wherein we finally understand amuse-bouche

By By PureWow
Updated: April 14, 2016

Fancy cooking terms have slowly infiltrated our favorite restaurant menus. We know we want the duck confit, but we're not 100 percent sure what, exactly, confit means. So in case you've been wondering--because we have--here are 19 fancy foodie terms finally explained. And yes, we will get to the bottom of confit once and for all.

Confit

Meat or poultry (often duck) that is cooked and stored in its own fat.

How to say it: con-fee

Tartare

Finely chopped raw meat or fish.

How to say it: tar-tar

Amuse-Bouche

Literally meaning "amuse the mouth," it's a small sampling of food served before a meal to whet the palate.

How to say it: uh-muse boosh

Chiffonade

To slice into very thin strips

How to say it: shi-fuh-nod

Sous vide

A cooking method that consists of sealing food in an airtight plastic bag and placing it in a water bath for a long period of time.

How to say it: sue-veed

Roux

The base for many sauces, made by combining butter and flour over heat into a paste.

How to say it: rue

Mirepoix

A mixture used to season soups and stews made with diced carrots, onions, celery and herbs that have been sautéed in butter or oil.

How to say it: meer-pwah

Coulis

A thick sauce made from puréed and strained fruits or vegetables.

How to say it: coo-lee

Compote

A chilled sauce of fresh or dried fruit cooked in a syrup.

How to say it: com-pote

Emulsion

The blending together of two liquids that don't typically go together, like water and fat. Mayonnaise is a common emulsion.

How to say it: Exactly how you think it's pronounced

Omakase

In Japanse, omakase means "I'll leave it up to you," meaning you're putting your dining experience (usually at sushi restaurants) in the hands of the chef, who decides your menu.

How to say it: oh-muh-kah-say

Herbs de Provence

A specific blend of herbs native to the south of France, which typically includes rosemary, basil, sage and others.

How to say it: erb day pro-vahnce

Gremolata

An Italian garnish of minced garlic, parsley, lemon rind and shredded basil.

How to say it: gre-moh-la-duh

Macerate

Soaking foods in liquid so that they take on the liquid's flavor.

How to say it: mass-er-ate

Demi-glace

A rich brown sauce made from reduced veal and beef stock.

How to say it: demee-glahss

En papillote

A method of cooking in sealed parchment paper.

How to say it: on pop-ee-ote

Raclette

This is when a halved wheel of cheese is heated and brought tableside by a waiter, who scrapes the gooey cheese directly onto your plate. (Try not to drool.)

How to say it:rack let

Meuniere

A French method of cooking where foods are lightly floured and then fried or sautéed in butter.

How to say it: moon yere

Mise en place

A term that refers to all the ingredients and tools necessary to prepare a certain recipe.

How to say it: meez on plahss

This article originally appeared on PureWow.

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