Culinary Terminology - M

Mais: Corn.

Maître d': head waiter, dining room staff manager, or a compound butter with lemon juice and parsley:

Mirepoix: coarse chopped onions, carrots and celery to flavor stocks, stews and other foods:

Mise en place: literally means "to have been put in place". In the kitchen, this refers to having all your ingredients, equipment etc in order before you start cooking:

Monter au beurre: finishing a sauce with butter, so as to achieve a rich flavor and velvety texture.