These terms are commonly used throughout our recipes and just the culinary world in general
Sear- to cook an item on high heat to give it a golden brown crust; can be on a pan or in an oven. This is due to the maillard reaction which affects the amino acid in protein
Caramelize- to cook a food item until it turns golden brown, this is different from sear, because items caramelize due to sugar content, so low protein food such as fruits and vegetables caramelize
Fond- the crust and residue left in pan or pot after caramelizing or searing a food item, it is rich in flavor and often use as the base in sauces
Deglaze- when a liquid is used to remove the fond from the bottom of a pot or pan. Often the liquid is wine or chicken stock for flavor, but water can also be used.
Mince- to cut into tiny pieces, approx ⅛ or smaller
Chop- to roughly cut up into small pieces, approx. ½ in or smaller
Sauce Pots- a cooking vessel that is taller than it in wide usually has two handles
Saucepan- a cooking vessel that is wider than it is tall usually has one long handle
Sautoir - a saucepan with straight sides; good for pan frying
Sauteuse- a saucepan with sloped sides; good for sauteing
Ea- one of ex. 2 apples = 2 ea apple
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