What does the term "reduce" mean in cooking?

The term "reduce" in cooking specifically refers to the process of simmering or boiling a liquid to concentrate its flavors and thicken its consistency. When a liquid is heated, water evaporates, leaving behind a more intense flavor profile, as the flavors become more robust and concentrated. This technique is commonly used in sauces, soups, and stocks to enhance taste and achieve a desirable texture.

In contrast, cooking food slowly involves different techniques such as braising or stewing, which allow for flavors to meld over time but do not focus on concentrating liquid. Chopping ingredients finely is a preparation method that does not pertain to the reduction of food, as it simply involves size alteration for cooking efficiency or presentation. Baking at a lower temperature is related to cooking methods rather than concentrating flavors through evaporation, which is the essence of reduction. Therefore, the answer accurately reflects the specific culinary technique involved in enhancing flavor through the process of heating a liquid.