Name that Cooking Technique

The only reality show I'll watch (okay, admit to watching) is Top Chef. But sometimes I think I'm a little behind the curve and don't understand the techniques they talk about. See if you're on par with a top chef. For each definition, identify the name of the technique.

1 of 10
To cook quickly in boiling water, often to soften or loosen skin
Sear
Blanch
Sweat
Macerate
2 of 10
To cook a meat in a vacuum-sealed bag in low-temperature water for a long period of time
Sous-vide
Dredge
Macerate
Julienne
3 of 10
To fill a pan with alcohol and ignite it to prepare the food
Sear
Fire grill
Sweat
Flambe
4 of 10
Soaking fruit in a liquid (often a sweetener or liquer) to mix the flavors and soften the fruit
Poach
Bathe
Reduce
Macerate
5 of 10
Roasting a piece of meat on a rotating spit
Spit
Rotisserie
Skewer
Sear
6 of 10
To remove the excess bits and drippings from a pan after cooking
Deglaze
Nixtamilzate
Reduce
Reuse
7 of 10
To gently simmer a food in liquid. This technique is particularly useful for eggs, fruit or fish, which can dry out or fall apart
Poach
Macerate
Marinate
Blanch
8 of 10
To cook a liquid at a simmer or boil to evaporate it, concentrating its flavor
Sous-vide
Deglaze
Macerate
Reduce
9 of 10
To cut into long, thin strips
Dice
Portion
Julienne
Chop
10 of 10
To soak a meat in a salt solution before cooking
Iodate
Macerate
Brine
Deliquify