Baste- To moisten meat with liquid (usually fat or juices from the meat) to keep it from drying out.
Blacken- Coating meat or fish with spices and herbs, then searing in a hot skillet. Blanch- Cooking food in boiling water and then placing in cold water to stop the cooking process. Helps to keep vegetables crisp and flavorful. Braise- A method of browning meat and simmering in liquid for a long time. Brine- A salt water solution used in preserving and pickling. Broil- To cook below high heat as in oven broiling. Butterfly- Splitting meats or shrimp down the middle without cutting all the way through and spreading flat. Resembles a butterfly. Caramelize- 1. Topping with sugar and melting over high heat as in Creme Brulee.2. Roasting fruits and vegetables until brown to release their natural sugar and giving them more flavor. Clarify- Straining liquid to make it clear. Cure- Using salt or smoke to preserve foods. Deglaze- After sauteing meat, liquid (commonly wine) is added to the pan to loosen bits of food. This usually becomes the base for a sauce. Devein- To remove the vein from shrimp. Dredge- To coat with bread crumbs, flour, cormenal or sugar. En croute- Enclosed in a crust.
Flambe- Flaming food by sprinkling with liquor and igniting.
Fold in- Mixing food gently to retain air by turning from bottom to top with a spatula. Infuse- A method of extracting flavors as in making tea. Julienne- Vegetables that are cut into thin strips. Nicoise- Meaning cooked in the style of Nice using garlic potatoes, green beans and olives. Nouvelle cuisine- Contemporary French cooking made with lighter ingredients than traditional dishes.Poach- To cook in liquid.
Puree- Strained or blended food.
Render- Slow cooking meat to extract fat.
Saute- To cook in food in fat, briefly over high heat.
Scald- Heating milk almost to the boiling point.
Sear- To brown meat quickly over high heat in order to seal in the juices.
Simmer- Cooking liquid just below the boiling point.
Truss- Tying the wings and legs of poultry together before cooking.