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reduction
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French cuisine
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Reduction technique is commonly used in French cuisine to intensify flavors in sauces and soups.
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2
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reduction
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business
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In business culture, reducing expenses and negotiating price reductions are common practices.
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3
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reduction
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cuisine
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Reduction is a crucial technique in French cuisine for concentrating flavors in sauces and soups.
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4
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reduction
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culinary world
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Reduction is a common technique in French cuisine where liquids are simmered to concentrate flavors and thicken consistency.
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5
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reduction
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finance
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Reducing expenses is a common goal in business and finance, leading to increased profitability.
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6
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reduction
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scientific community
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The reductionist approach is common in scientific disciplines, simplifying complex systems into smaller components.
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