French culinary terminology

French culinary terminology is a language that describes specific techniques, ingredients, and dishes in cooking. Terms like "sauté" mean to cook quickly in a small amount of fat, while "au gratin" indicates a dish topped with cheese or breadcrumbs and baked until golden. "Mirepoix" refers to a chopped vegetable mixture used as a flavor base. "Bouillon" is a clear broth, and "à la carte" means ordering individual dishes rather than a set menu. These terms provide precise instructions and distinctions, helping chefs and diners communicate about preparation methods, presentation, and flavor profiles efficiently.