| A | B |
|---|
| marinade | liquid marinade - acidic liquid with flavourings such as vinegar, lemon juice, wine; dry marinade - a paste of ingredients, such as vinegar, paste of ingredients, such as citrus zest, herbs, spices, garlic, which is rubbed onto the surface of foods |
| puree | a smooth thick pulp made by blending or passing food through a sieve |
| extract | a solid, semi-solid, syrupy or fluid (stock) expressed from animal (fish, poultry, meat) or vegetable sources |
| knead | to distribute ingredients evenly and 'develop' dough by using the hands to press, fold and stretch |
| essence | a solution of naturally aromatic essential oils and other flavouring ingredients dissolved in pure alcohol or water |
| spices | dried aromatic roots, barks, fruits, flowers, seeds or buds of plants; used whole or ground to flavour food |
| parsley | the best known herb; widely used as a garnish |
| season | to add salt and pepper for flavour |
| vanilla essence | a diluted alcholic extraction from the vanilla bean |
| sweat | to cook without colouring |
| score | to make shallow-fry, tossing the food as it cooks |
| refresh | to place blanched food under cold running water |
| brine | salty, flavoured liquid used for curing meat |
| reduce | to simmer stocks and sauces to their required consistency |
| braise | to cook slowly in a covered container with a little moisture |
| al dente | the point to which pasta should be cooked - firm not soft when bitten |
| baste | to moisten food as it cooks by spooning over the hot fat and pan juices |
| speck | salt-pork fat |
| render | to extract the fat from solid raw meat |
| au four | baked in an oven |
