12 culinary terms that every food lover needs to know

Croquette: A small round roll of minced meat, fish, or vegetable coated with egg and breadcrumbs. (Photo: Getty Images/Thinkstock)

Marinate: It is the process of soaking food in a seasoned and acidic liquid before cooking for hours or days. It adds flavour to the food. (Photo: Getty Images/Thinkstock)

Bisque: It is a thick creamy soup with a base of strained broth (see coulis) of shellfish or game. (Photo: Getty Images/Thinkstock)

Praline: It's a confection of nuts cooked in boiling sugar until brown and crisp. (Photo: Getty Images/Thinkstock)

Glazing: It's a coating of a glossy, often sweet, sometimes savory, substance applied to food typically by dipping, dripping, or with a brush. (Photo: Getty Images/Thinkstock)

Zest - to cut the zest, or the colorful part of the skin that contains oil and provide aroma and flavor, away from the fruit. (Photo: Getty Images/Thinkstock)

Mince - to finely divide food into uniform pieces smaller than diced or chopped foods, prepared using a chef's knife or food processor. (Photo: Getty Images/Thinkstock)

A wok is a versatile round-bottomed cooking vessel used for Asian cuisine that originated in China. (Photo: Getty Images/Thinkstock)

Harissa- a spicy, aromatic chilly paste made from a variety of hot peppers and spices, often used in North African and Middle Eastern cooking. (Photo: Getty Images/Thinkstock)

Whip- It means to beat food with a mixer to incorporate air and produce volume, often used to create heavy or whipping cream, salad dressings, or sauces. (Photo: Getty Images/Thinkstock)

Sautéing: It means to cook food quickly over relatively high heat, literally meaning "to jump" as the food does when placed in a hot pan. (Photo: Getty Images/Thinkstock)

Confit: It's the meat cooked slowly in its own fat, usually referring to duck. (Photo: Getty Images/Thinkstock)