- mise en place; (in a professional kitchen) the preparation of dishes and ingredients before the beginning of service. /ˌmiːz ɒ̃ ˈplas, French miz ɑ̃ plas/

• Everything is in its place

- mirepoix; a mixture of sautéed chopped vegetables used in various sauces. /ˈmɪəˌpwɑː/

- bouquet garni; a bunch of herbs, typically encased in a muslin bag, used for flavouring a stew or soup. /bʊˌkeɪ ɡɑːˈni,bəʊˈkeɪ ˈɡɑːni/

• The bouquet garni is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, casseroles and various stews. The bouquet is cooked with the other ingredients but is removed prior to consumption.

- sauté; fry quickly in a little hot fat. /ˈsəʊteɪ/

• Sautéing or sauteing is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat.

- roux; a mixture of fat (especially butter) and flour used in making sauces. /ruː/

• Roux is flour and fat cooked together and used to thicken sauces.