What is the definition of reduction in culinary terms?

Reduction in culinary terms refers to the process of thickening and intensifying the flavor of a liquid by simmering it. During this process, the liquid is heated, allowing water to evaporate, which concentrates the flavors and increases the viscosity of the sauce or liquid. This technique is commonly used to create richer sauces, soups, and stocks, enhancing their overall taste and mouthfeel. The evaporation of water helps remove excess moisture, leading to a more intense flavor profile that is highly desirable in many culinary applications.

The other options describe processes that do not align with the essential characteristics of reduction. For example, adding water to dilute sauces counteracts the concentration of flavors rather than enhancing them, while completely evaporating food or chilling liquids does not capture the core principle of reduction as a method to intensify flavors through careful simmering.