10 terms that'll help you talk (& cook) like a MasterChef

Learning this lingo will enable you to ‘decode’ recipe books, restaurant menus - and cooking game show challenges - like a seasoned pro.

1. CEVICHE

Raw fish that's marinated – and essentially 'cooked' - in citrus juices.

2. BECHAMEL SAUCE

A creamy white sauce made with milk which has been infused with carrot, onion, celery and a bay leaf, which is then strained and thickened with a roux (melted butter and flour). It’s used in a host of dishes from Italian lasagne to Greek moussaka plus as a base for other sauces. For instance, a Morney sauce is simply a béchamel sauce with added cheese.

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3. GRAVADLAX

Fresh salmon that’s cured in salt, sugar and chopped dill for several days. The curing softens the flesh while retaining the fresh zing of the raw fish.

4. KOFTA

The term used to describe rissoles, meatballs and croquettes all made from mince mixed with a variety of spices which are placed on a skewer and grilled.

5. KIMCHI

A Korean speciality of layers of cabbage fermented in a chilli sauce; it's served as a condiment or can be added to a dish.

6. CROQUEMBOUCHE

A conical tower of choux pastry buns filled with crème pâtissière that are ‘glued’ together with a caramelised sugar syrup. Perfect for a celebration, it's finished off with a mass of thin strands of spun sugar.

7. MIREPOIX

A mixture of chopped carrot, onion and celery (and sometimes bacon or pork), which is added to sauces to enhance their flavour or used as a base for stocks, pot roasts and stews.

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8. REMOULADE

A mayonnaise flavour with mustard, capers, chopped gherkins, herbs and anchovies.

9. PANNA COTTA

In Italian the name of this desert literally means ‘cooked cream’. It’s made with cream and sugar and is set a minimal amount of gelatine so it's still wobbly; it’s traditionally served with fruit.

10. ROMESCO SAUCE

A Spanish sauce made of red peppers, chilli, bread, ground almonds, saffron and red wine vinegar which is served with fish or tossed into pasta.