Amuse-bouche [ˈä-ˌmüz-ˈbüsh] or amuse-gueule is a single bite-sized appetizer served at the beginning of the meal. Amuse-bouche is often offered complimentarily at fine dining restaurants and serves to awake and excite the taste buds. The term comes from French and literally means “that which amuses the mouth” or “a mouth amuser”.

Deglazing refers to using a liquid in order to remove and dissolve bits of food from a pan in order to make a sauce.

Deveining shrimp or prawns – refers to removing the intestinal tract of the shrimp or prawn, through making a shallow incision in the back of the shell (starting above the tail and cutting all the way upwards) and taking out the exposed black/grey vein.

Pomelo [ˈpä-mə-ˌlō], also known as the Chinese grapefruit, is a large, thick-rinded citrus fruit native to South East Asia.  It is usually green or yellow, with sweet white flesh.  It can be eaten as a snack or used in salads and Asian-inspired dishes.

Tahini [tə-ˈhē-nē] is a paste of ground sesame seeds used primarily in Middle Eastern cooking.  It is rich in iron, magnesium, calcium, vitamins B1 and E and is said to have high antioxidant content.

Vegeta is a mix of spices and dried vegetables used in cooking, particularily in soups, sauces and meat and vegetable dishes.  The ingredients include salt, dehydrated vegetables, flavor enhancers, sugar, spices, cornstarch and a coloring agent riboflavin.