Mise en place your vocabulary with these culinary gems.
A beurre blanc-style sauce that uses brown butter instead of clarified butter. It's essentially a beurre blanc going through an identity crisis.
Repeatedly pouring or spooning hot fat/liquid over meat while it cooks to keep it moist and develop flavor. It's micromanagement of meat.
See 'Brunette' entry—it's important enough to deserve its own definition because sauce nerds care about roux nomenclature.
In painting, the art of mixing two containers of similar paint colors to ensure absolutely uniform color across your project—because nobody wants a stripe down the middle of their wall. Also applicable to boxing actual punches, but that's less relevant in a commercial setting.
An even more precise brunoise cut, measuring exactly 1/16 inch cubes. It exists primarily to make chefs feel superior about their knife skills.
A heated enclosure where baby chicks or premature infants are kept warm and cozy—basically a luxury incubator for creatures too delicate to handle room temperature like the rest of us peasants.