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