Cooking vegetables in fat over low heat until softened but not browned. Choose the correct culinary term.

The browned bits left in a pan after sautéing, used to make sauce. Choose the correct culinary term.

A flavorful liquid made by simmering meat and vegetables that can be eaten as is. Choose the correct culinary term.

Equal parts fat and flour cooked together, used as a thickener for sauces and soups. Choose the correct culinary term.

Herbs and spices wrapped in cheesecloth and tied, used to flavor liquids. Choose the correct culinary term.

Cooking food until the surface turns brown to develop flavor and color. Choose the correct culinary term.

Briefly boiling food, then shocking it in cold water to loosen skins or prepare for further cooking. Choose the correct culinary term.

Removing fat from the surface of a cooled stock or sauce. Choose the correct culinary term.

The process of simmering a liquid to concentrate flavors through evaporation. Choose the correct culinary term.

A clear broth made from simmered meat or vegetables, often with seasoning. Choose the correct culinary term.

A bundle of herbs tied together and added to a stock or sauce for flavor. Choose the correct culinary term.

Herbs, spices, and vegetables added to enhance flavor and aroma. Choose the correct culinary term.

Adding liquid to a hot pan to dissolve and lift fond for a sauce. Choose the correct culinary term.

A liquid made by simmering bones, meat, or vegetables to extract flavor and gelatin, used as a base for sauces and soups. Choose the correct culinary term.