10 cooking terms used in culinary arts?

Sauté: A cooking technique where food is quickly cooked in a small amount of oil or fat over high heat.

Mise en place: A French term meaning "everything in its place," referring to the preparation and organization of ingredients before cooking.

Braise: A method that involves first browning food in fat and then cooking it slowly in a covered pot with a small amount of liquid.

Julienne: A technique for cutting vegetables into thin, matchstick-like strips for even cooking and presentation.