The process of soaking fruit in a liquid (juice, water, syrup) to soften the ingredient and infuse it with the flavor of that liquid.

Mise en place

Directly translated from French, this term means “putting in place”, referring to the act of organizing all the ingredients prior to cooking.


A French term meaning “the millers wife” and refers to a cooking technique where fish is dusted with seasoned flour before frying in butter.


Chopped vegetables, usually onions, celery and carrots that have been sautéed to add extra flavor to sauces.