The term "sous" is a French word meaning "under" or "beneath." It is often used in culinary contexts, particularly in the phrase "sous-vide," which refers to a cooking method where food is vacuum-sealed in a bag and cooked in a water bath at a precise temperature. This technique helps retain moisture and flavor, resulting in tender and evenly cooked dishes. In addition to its culinary use, "sous" can also refer to various concepts in French, such as "sous-chef," which denotes a chef who is second in command in a kitchen. The term is commonly used in professional cooking environments to indicate hierarchy and roles within a culinary team.