| A | B |
|---|
| Reduce | To boil a liquid to evaporates some of it, intensifying flavors and thickening the liquid. |
| Melt | To heat a solid ingredient until it becomes a liquid. |
| Deep Fry | To cook food by submerging it in hot oil. |
| Slice | To cut food into thin, flat pieces. |
| Fillet | To remove bones from fish or poultry. |
| Sear | To brown the surface of meat quickly over high heat to lock in juices. |
| Rest | To let cooked meat or baked goods sit for a few minutes after cooking to allow juices to redistribute. |
| Dust | To lightly sprinkle a fine layer of flour or sugar over food. |
| Caramelize | To cook sugar until it turns brown and develops a rich, nutty flavor. |
| Tenderize | To use techniques like pounding or marinating to make meat more tender. |
| Cream | To beat together ingredients until smooth and fluffy. |
| Infuse | To steep flavoring agents in a liquid to impart their flavors. |
| Flambe | To ignite alcohol in a dish to create a dramatic flame. |
| Dredge | To coat food in flour, breadcrumbs, or other dry ingredients before cooking. |
| Chop | To cut food into small, irregular pieces. |
| Bake | To cook food in the oven with dry heat, often referring to baked goods. |
| Steam | To cook food by exposing it to steam. |
| Whip | To beat a mixture vigorously to incorporate air and create a fluffy texture. |
| Saute | To cook food quickly in a small amount of oil or butter over high heat, often stirring or tossing the ingredients in the pan. |
| Knead | To work dough by pressing and folding it to develop gluten. |
| Marinate | To soak food in a flavorful liquid before cooking. |
| Broil | To cook food using direct heat from above. |
| Roast | To cook food in the oven at high temperatures, usually with dry heat. |
| Blanch | To briefly boil food and then immediately plunge it into cold water to stop cooking. |
| Fold | To gently mix ingredients by using cutting and turning motion to preserve air. |
| Season | To add salt, herbs, and spices to enhance the flavor of a dish. |
| Baste | To moisten food with liquid during cooking. |
| Garnish | To decorate a dish with a complementary item, often for presentation. |
