Culinary terms

Drag meat through bread crumbs, cracker crumbs, flour or corn meal

• Dust
• Saute
• Dredge 

Seasoned liquid. Adds flavor and tenderizes

• Marinade 
• Reduce
• Roux

Butter and flour cooked together and used as a thickener

• Roux
• Mirepoux
• Charger 

To add liquid to a skillet to remove cooked on meat particles from the pan. Used to make sauce

• Reduce 
• Deglaze 
• Marinade 

Plate that goes under another plate

• Charger
• Bechamel 
• Deglaze 

To cut or chop food into very tiny pieces

• Dice
• Mince
• Julienne

To cut into long thin strips

• Mince
• Dice
• Julienne 

To cut or chop food into very tiny pieces

• Dice
• Mince
• Julienne

Coat in flour or powdered sugar

• Brown 
• Dust
• Dredge 

French for "middle-class cooking" of 19th century France. Simpler, plain but good, down-to-earth cooking.

• fusion cuisine

• classic cuisine

• haute cuisine

• cuisine bourgeoise