| A | B |
|---|
| al dente | the point to which pasta should be cooked |
| au bleu | a method of preparing fresh fish, in water containing an acid such as vinegar or lemon juice |
| baste | to moisten food as it cooks by spooning over hot fat and pan juices |
| beard | to remove the frill from mussels and oysters |
| blanch | to parboil ingredients by immersing in boiling water |
| braise | to cook slowly in a covered container with little moisture |
| broil | another term for grill |
| deglaze | to add liquid to the cooking pan to remove the sediment after cooking |
| caramelise | to heat sugar until it turns to caramel |
| clarify | to clear stock of impurities |
| ciseler | to shred finely |
| concasser | to chop coarsely |
| deguster | to taste food for seasoning |
| mask | to coat with a sauce |
| flambe | to ignite with spirits, especially brandy |
| marinate | to steep foods in a pickling liquid or a dry paste to tenderise and flavour it |
| paner | to coat with eggs and breadcrumbs |
| blind | a method of baking a pastry case, lined with greaseproof paper and filled with dry beans or rice |
| frappe | chilled |
| knead | to distribute ingredients evenly and develop dough by using the hands to press fold and stretch |
| rechauffer | to reheat |
| reduce | to simmer stocks and sauces to their required consistency |
| refresh | to place blanched food under cold running water |
| render | to extract the fat from solid raw meat |
| saute | to shallow fry, tossing the food as it cooks |
| sweat | to cook without colouring |
| score | to make shallow cuts in an item in foods such as rind |
| season | to add salt and pepper for flavour |
| truss | to tie poultry before cooking so it retains its shape |
| emincer | to cut into thin slices |
