| A | B |
|---|
| caramelization | The browning of sugars |
| radiation | spread of energy waves |
| turmeric | intense yellow root |
| en papillote | cooking in paper |
| deglaze | swirl liquid to dissolve cooked food particles |
| volatile | unstable |
| sweat | cook in fat but not brown |
| coagulation | change a fluid to a thickened mass |
| infrared | radiated heat from an element |
| microwave | Radiation that penetrates food |
| simmer | cooking in a liquid that is bubbling |
| convection | spreading heat through air |
| braise | to cook covered in a small amound of liquid |
| parboil | To cook partially in liquid |
| gelatinization | When starches absorb water and swell |
| poach | to cook in broth or water |
| marinade | to soak food in a liquid |
| parcook | partially cook using any method |
| conduction | the movement of heat through materials |
| pungent | a strong, musky smell |
