| A | B |
|---|
| al dente | The point to which pasta should be cooked. |
| Bard | To cover poultry, game and meat with bacon fat which adds mositure while the food is roasted |
| Baste | To mositen food as it cooks by spooning over the hot fat and pan juices |
| Blanch | To parboil ingredients by immersing in boiling water for one to two minutes, and then in iced water. |
| Braise | To cook slowly in a covered container with mositure. |
| Brime | Salty, faloured liquid used for flavouring meat |
| Broil | Another term for grill |
| Fines | A combination of finely chopped ingredients |
| Blend | To mix a dry ingredient with a liquid to make a paste |
| Ciseler | To shred finely |
| Beard | To remove the frill from muscles and oysters |
| Bollottine | Boned leg of chicken |
| Puree | A smooth thick pulp made by blending or passing food through a sieve |
| Score | To make shallow cuts in an item of foof such as rind |
| Sweet | To cook without colouring |
| Season | To add salt or pepper for flavour |
| Speck | Pork fat |
| Saute | To shallow fry tossing the food as it cooks |
| Render | To extract the fat from solid raw meat |
| Roux | A mixture of flour and melted butter |
