Au gratin - covered with a sauce, sprinkled with breadcrumbs, dotted with butter or fat, and browned under a grill - Cheese may be mixed with the sauce or the crumbs
Baste - keep the surface moist by spooning liquid or melted fat over it frequently
Beat - with an electric beater or vigorously by hand
Blanch - dip food briefly in boiling water, then in cold water, usually to aid the removal of skin
Blend - stir gently until well mixed
Boil - use only sufficient heat to keep the liquid bubbling gently
Bouquet garni - small cloth bag containing usually thyme, bay leaf, and parsley, used to flavor a stew or soup, and removed before serving
Braise - cook on stove top in hot fat until browned, then add liquid and simmer
Brush - use a pastry brush to cover the surface, usually with egg or milk, before baking
Coat - cover with a thin layer
Compote - stewed, usually fruit
Consommé - a clear meat stock
Cream - beat shortening until it is of spreadable (creamy) texture
Dice - cut into small cubes
Dot - place small pieces, usually of butter or fat, on the top
Dredge - coat thoroughly with flour, bread crumbs, or cornmeal
Fold - use a wide spatula to gently cut and turn (usually stiffly beaten egg whites) into a batter enough to mix but keeping a light batter
Glaze - brush with a liquid near the end of baking which will give a shiny surface
Grate - shave on or with a grater to produce small pieces or crumbs
Grill - cook under direct red heat
Knead - work a dough lightly by hand to give a smooth texture
Marinate - let meat stand in soy sauce, wine, or seasoned vinegar to improve flavor and tenderize meat
Parboil - boil only part way, then finish cooking with some other method
Poach - cook in hot liquid, water usually
Puree - force cooked food through a sieve, giving fine pulp
Reduce - rapid boiling to evaporate water and thicken
Roux - a mixture of melted fat or butter and flour which is the basis for most sauces
Sauté - cook in a pan over a moderate heat using a small amount of oil
Scald - heat a liquid to just under the boiling point, as to scald milk, or to pour boiling water on
Sear - brown meat very quickly over high heat to seal in juices
Sift - pass through a screen to remove lumps
Simmer - cook below the boiling point where there is only occasional bubbling
Truss - tie meat with string so it will hold its shape
Vinaigrette - a liquid mixture of oil, vinegar, and seasonings
Whip - beating that results in highly aerated mixture, as whipped cream
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