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To coat wet or moist foods with a dry ingredient prior to cooking to provide an even coating.

A hot water bath used to gently cook food or keep it warm, or to melt ingredients like chocolate.

To boil food partially and for a shorter time than required for full cooking. It's often followed by another cooking process.

A smooth, elongated oval shape of soft food made with two spoons and used as an elegant presentation of various foods.

A taste sensation that is meaty or savory, one of the five basic tastes, along with sweet, sour, bitter, and salty.

To make a liquid clear by removing solid impurities, as with butter or stock.

To combine two ingredients together which do not usually mix, such as oil and vinegar, into a smooth mixture.

The colored outer peel of citrus fruits, used as flavoring.

To remove fat from the surface of stews, soups, or stocks.

A highly concentrated solution of water and salt used to pickle or preserve foods.

To soak fruits or vegetables in liquid so that they absorb the liquid's flavor, often using spirits, wine, or a syrup.

To heat sugar until it liquefies and becomes a clear syrup ranging in color from golden to dark brown.

To dissolve the browned food residue at the bottom of a pan by adding liquid (such as stock, wine, or water) and heating.

A gentle mixing method used to combine light, airy ingredients like whipped cream or egg whites with a heavier mixture.

To beat rapidly to incorporate air and increase volume, as with cream or egg whites.

To extract flavor from one ingredient such as herbs, spices, or tea by soaking them in a liquid (usually hot) until the flavor is imparted to the liquid.

A slicing technique in which leafy green vegetables or herbs are cut into long, thin strips.

A culinary knife cut that results in a football-shaped product with seven equal sides and flat ends.

A term for pasta and rice that means 'to the tooth', indicating it is cooked to be firm to the bite.

To cook food quickly in a minimal amount of fat over relatively high heat.

To cut food into thin, matchstick-sized strips.

A term that describes the consistency of a liquid, usually a sauce, that is thick enough to coat the back of a spoon.

To ignite foods that have had liquor or liqueur added to them, creating a visual effect and enhancing flavor.

To work dough for the purpose of developing gluten and distributing ingredients evenly, by pressing, folding, and stretching.

To thicken a sauce or hot liquid by adding ingredients such as eggs, cream, flour, or starch.

One of the five mother sauces of classical cuisine; it's made from a light stock thickened with a roux.

The process of thickening and intensifying the flavor of a liquid (especially sauces, stocks, and wine) by simmering or boiling.

A method of cooking in which the food is put into a folded pouch or parcel and then baked.

A cooking process wherein the food item is briefly boiled and then plunged into iced water to stop the cooking process.