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Refers to pasta or rice that is cooked to be firm to the bite.

To cook food in an oven using dry heat.

To plunge food briefly into boiling water, then into ice water to stop the cooking process.

To cook food slowly in a small amount of liquid in a covered pot.

To cook food using direct heat from above.

To heat sugar until it turns brown, often used to sweeten and flavor foods.

To cut food into more or less uniform pieces.

To make a liquid clear by removing sediments or floating impurities.

To cut into small cubes of uniform size and shape.

To combine two ingredients together which do not normally mix well, like oil and vinegar.

A cooking process where food is converted into alcohol or organic acids through microorganisms like yeast or bacteria.

To pour liquor over food and ignite it.

To gently combine a light, airy mixture with a heavier one.

To add small amounts of food to enhance the presentation and flavor of a dish.

To shred food into fine pieces using a grater.

To extract flavor or color from ingredients such as tea leaves or herbs by steeping them in a liquid.

To cut food into thin, matchstick-sized strips.

To work dough with the hands to combine ingredients and develop gluten.

To soak fruit in liquid so as to infuse it with flavor, or to soften it.

To soak food in a flavorful liquid for a period of time to impart flavor and/or tenderize.

To partially cook food by boiling it briefly before finishing it by another method.

To cook food gently in liquid just below the boiling point.

To blend or mash food until it forms a smooth, thick consistency.

To cook a liquid until its quantity decreases through evaporation, intensifying flavor and thickening the consistency.

To cook food uncovered using dry heat in an oven.

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

To brown the surface of food quickly at a high temperature.

To add herbs, spices, or other ingredients to food to enhance its flavor.

To maintain liquid at a temperature just below boiling.

To cook food by exposing it to steam without immersing it in water.

To cook food slowly and for a long time in liquid.

To beat food rapidly to incorporate air and develop light, airy texture.

To scrape the outer, colored layer of citrus peel, adding flavor to food.

To moisten foods during cooking with pan drippings or sauce to add flavor and prevent drying.

A preparation of shredded or finely cut leafy vegetables, used as a garnish for soup.

To dissolve the small particles of sautéed meat and vegetables after cooking by adding liquid and stirring.

To cut meat or fish from the bone.

To coat foods with a glossy mixture such as jelly or sauce.

To remove the green stem from strawberries and other fruits.

To soften or break up by soaking in a liquid, often used with dried fruit.

To cook food in an oil-coated pan over medium to high heat.

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

To cook fatty meat or poultry—such as bacon or goose—slowly to extract fat.

A method of cooking in which food is placed in a plastic pouch or glass jar and cooked in a water bath for longer than normal cooking times at an accurately regulated temperature.

To cook food gently in a little oil or butter, with frequent stirring and tossing.

To slowly mix a hot liquid with a cold one to prevent the cold liquid from curdling, or to stabilize chocolate.

To tie up meat or poultry with string to hold its shape during cooking.

A smooth, velvety sauce made by thickening chicken, veal, or fish stock with a roux.

To beat or stir with a lightweight utensil to incorporate air and increase volume.