For example; Suc, Reduction, Fond, Glace-de-Viande, remoullag, demi-glace, mirapoix, Maillard, Caramelization, Blanch, Au sec, Demi sec and Sachet. Pretty cool stuff.
Our Chef was in heaven. He loves to throw terminology at us. "Pretty cool stuff", is one of his favorite expressions. So if you see it here, he said it first. Maybe not a cooking term, but we have learned that it usually precedes, That will be on the exam!