| A | B |
|---|
| SEASON | to add salt and pepper for flavour |
| BEARD | to remove the frill from mussels and oysters |
| TRUSS | to tie poultry before cooking so it retains its shape |
| BLEND | to mix a dry ingredient with a cool liquid to make a paste |
| BRAISE | to cook slowly in a covered container with a little moisture |
| CLARIFY | to clear stock of impurities |
| CISELER | to shred finely |
| DEGLAZE | to add liquid to the cooking pan to remove the sediment after cooking |
| DEGORGER | to extract the bitter juices of meat, fish or vegetables by salting and then washing or soaking in water |
| DEPOUILLER | to remove the scum from stock by adding a splash of cold water to help to bring the scum and fat to the surface |
| EMINCER | to cut into thin slices |
| KNEAD | to distribute ingredients evenly and "develop" dough by using the hand to press, fold and strech |
| MARINATE | to steep foods in a pickling liquid or dry paste to tenderise and flavour it |
| MASK | to coat with a sauce |
| NAPPER | to coat lightly with sauce |
| PANER | to coat with eggs and breadcrumbs |
| PARBOIL | to partially cook food by boiling |
| PARE | to peel the skin from fruit or vegetables |
| RENDER | to extract the fat from solid raw meat |
| SCORE | to make shallow cuts in an item of food such as rind |
