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Toque - the white hat chefs wear in the kitchen; a symbol of a good cook.

Concasser - to chop coarsely, usually tomatoes.

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Coulis - a thin puree, usually of fresh-cooked fruit or vegetables, soft enough to pour.

Deglaze - to dissolve congealed cooking juices or glaze on the bottom of a pan by adding liquid, scraping, and vigorously stirring while bringing the liquid to a boil. The juices may be used to make gravy or add to sauce.

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