Au gratin… browned in oven or under broiler, and topped with crumbs and or cheese.
Au jus… served in its own juices.
Baste… to add flavor and prevent drying by moistening foods during cooking with pan drippings or special sauces.
Bisque…a cream soup that is thick.
Blanch… to allow to cook slightly by immersing in rapidly boiling water.
Cream…making a smooth, soft paste often with butter or sugar. Beating and creaming at room temperature to soften the fat of the butter.
Crimp…pinching at intervals with the finger or pressing together with the tines of a fork, to seal the edges of a 2 crust pie.
Crudités… an assortment of raw vegetables typically served as hors d’oeuvres, often accompanied by a dip.
Degrease… removing fat from the surface of stews, soups or stock. Typically cooling in the refrigerator to harden the fat and remove it easily.
Dredge…coating lightly with flour or cornmeal.
Entrée…the main course.
Fold… incorporating a delicate substance like whipped cream or beaten egg whites, into another substance without releasing air bubbles. Bringing the mixture of the bottom of the bowl up to the top gently with a spatula, and repeating this process while slowly rotating the bowl.
Glaze…covering with a glossy coating like melted jelly for fruit desserts.
Julienne…cutting slices of vegetables, fruits or cheeses into match-stick shaped slivers.
Marinate… allowing food to stand in a liquid in order to add flavor or tenderize it.
Meuniere…dredging with flour and sautéing in butter.
Mince…chopping food in very small pieces.
Parboil… boiling until partially cooked, like blanching. Usually final cooking in a seasoned sauce follows. Pare… removing the outermost skin of a fruit or vegetable.
Poach… cooking slowly in liquid kept below boiling point.
Puree… mashing foods by hand by rubbing through a sieve or food mill. Also by whirling in a blender or food processor until perfectly smooth.
Refresh…running cold water over food that has been parboiled in order to stop the cooking process quickly.
Sauté… cooking and or browning food in a small amount of hot fat, oil or butter.
Scald… heating to just below the boiling point. Tiny bubbles appear at the edges of the pan.
Simmer… cooking in liquid just below the boiling point. The surface of the liquid barely moves, broken by slowly rising bubbles.
Steep… letting food stand in hot liquid in order to enhance or extract flavor.
Toss…combining ingredients with a repeated motion.
Whip… beating rapidly in order to incorporate air and produce expansion.