Culinary terms that commonly appear on culinary examinations are defined. Key terms include: Al dente meaning firm to the bite, au gratin meaning topped with cheese and browned, and bain-marie referring to a water bath used to keep foods hot or cook delicate foods gently. Additional terms defined are brûlée, bouquet garni, coulis, croutons, en croute, entrée, flambé, garnish, julienne, marinade, mise-en-place, purée, reduce, roux, and sauté. Knowing the meanings of these culinary terms can help students perform well on culinary exams.