Mise en place your vocabulary with these culinary gems.
Cross-section cuts of round fish or cylindrical vegetables, usually 2-3cm thick. It's basically slicing but with an unnecessarily fancy French name.
Angled slices made at approximately 45 degrees to create elliptical pieces that increase surface area. It's the vegetable equivalent of cutting on the bias.
To thoroughly work dough or batter into a smooth, cohesive mass by vigorous mixing or kneading. It's the aggressive approach to dough work.
Finely diced ingredients (meat, fish, vegetables) bound with a sauce, used as a filling or garnish. It's basically everything chopped up and moistened.