Toque - the white hat chefs wear in the kitchen; a symbol of a good cook.
Concasser - to chop coarsely, usually tomatoes.
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.