The Wheeling Gourmet by Nicolas Steenhout

Blanch

To parboil or scald an ingredient, usualy in boiling water, sometimes in steam or oil to soften it, whiten it or remove its skin.

Mirepoix

Mirepoix is a mix of onions, carrots and celery, usualy in the ratio 2:1:1.

Reduced

See Reduce

Reduce

To evaporate a liquid by boiling it on fairly high heat.

Sweat

To cook over low heat with a little oil or butter until the ingredient, usualy vegetables, is soft and transluscent.

Deglaze

To pour a liquid, generaly wine, alcohol or vinegar, in a pan where meat or sometimes vegetables have been cooking.

Reserve

To set aside, generally covered, generally in the refrigerator, for later use.