Mise en place your vocabulary with these culinary gems.
A hasty evasive maneuver, or the aquatic bird that inspired said maneuver. In kitchens, it's that gloriously fatty waterfowl that makes roasts sing and chefs weep with joy.
A large, aggressive waterfowl with a hankering for bread and an attitude problem; also premium protein that earned a chapter in culinary history books everywhere.
Finely chopped into tiny, almost unrecognizable pieces—the culinary equivalent of job security through obfuscation. If no one can identify what it was, you're a genius.
A gritty saxophone technique where the player hums intensely into the instrument to create a grinding, growling sound—commonly used in blues, jazz, and rock to add raw attitude and edge.
A measurement of dissolved minerals (primarily calcium and magnesium) in water, expressed in parts per million. Hard water is basically nature's way of telling you that your dishwasher will never reach peak performance.
The ability to withstand pressure, setbacks, and budget cuts without visibly crying. In culinary contexts, the quality of meat that makes you question your life choices with every chew.
To prepare (food) for consumption by cleaning, trimming, and seasoning. Also means looking sharp enough that your customers don't question your hygiene standards.
To rapidly cool a hot ingredient—usually metal-work or briefly blanched vegetables—by plunging it into cold liquid. The culinary equivalent of hitting 'save' before the system crashes.