Culinary Glossary
AP / EP
As Purchased / Edible Portion. The weight of a product before and after trimming waste. Crucial for calculating true food cost.
Mirepoix
A flavor base made from diced vegetables cooked—usually with butter or oil—for a long time on low heat without coloring or browning. Traditionally: 50% onions, 25% carrots, 25% celery.
Mother Sauce
One of five basic sauces from which many others are derived. See our full guide here.
Stage
Pronounced "stahj". An unpaid internship or trial period in a professional kitchen, often done in lieu of formal culinary school.