2. You will hear Chef Manske tell the students they will be using a combination cooking technique by using dry and wet cooking for the chicken. She also uses the term braising. She mentions that the students have used the braising technique before. Notice all the cooking vocabulary the Chef used: cross- contamination, potato tourne, Mis en Place (vegetable preparation), braising, fibrous, and more. Obviously these terms were previously taught. She has taught the students the language of cooking much like a math teacher or science teacher has to teach students the language of math and science respectively. As you continue to watch the video, listen for other terms specific to cooking. Why is it important to learn the language of the subject