| A | B |
|---|
| saute | to shallow fry, tossing the food as it cooks |
| baste | to moisten food as it cooks by spoonig over the hot fat and pan juicess |
| fry | to cook quickly over a stove using oil in a frying pan |
| toast | to heat bread till it reaches golden brown colour |
| broil | another term for ''grill'' |
| cut | to slice a food into pieces |
| chop | to reduce the size of a food using a knife |
| blend | to mix foods with a blender |
| braise | to cook slowly in a covered container with a little moisture |
| garnish | a trimming or decoration on a dish i.e. parsley |
| knead | to use hands to make a dough |
| mince | to process into very small pieces |
| marinate | to steep foods in a pickling liquid |
| glaze | to brush foods lightly with a liquid |
| score | to make shallow cuts in an item such as rind |
| refresh | to place blanched food under cold running water |
| season | to add salt and pepper for flavour |
| caramelise | to heat sugar until it turns to caramel |
| beard | to remove the frill from mussels and oysters |
| mask | to coat with a sauce |
