| A | B |
|---|
| Al dente | Rice or pasta cooked just enough to be soft to the bite |
| Baste | To spoon hot dripping over meat and vegetables while they are cooking |
| Blanch | To place food in boiling water then into cold |
| Blend | To mix ingredients until smooth |
| Braise | To cook meat in a covered pan with a little liquid |
| Clarify | To remove impurities from a good or fat |
| Dice | Small cubes of food ready for salads, casseroles and so on |
| Garnish | A decoration for food |
| Glaze | A liquid brushed over pastry, scones and buns to improve the appearance |
| Knead | To work a flour mixture by hand until a smooth dough is formed |
| Marinade | A mixture of oil and an acid in which food is soaked to develop flavour and tenderness |
| Parboil | To partly cook food in a boiling liquid |
| Poaching | Cooking in liquid just below boiling point |
| Puree | Food which has been cooked and mashed through a sieve |
| Reduce | Concentrate a liquid by boiling it |
| Roux | Flour and fat blended and cooked |
| Saute | To toss food gently with butter and fry lightly |
| Scald | To heat liquid almost to boiling point or to pour boiling liquid over |
| Sear | To brown surface of meat quickly to coagulate the protein |
| Shred | To cut into long narrow pieces |
