al dente | Cook until tender, but firm |
baste | Spoon hot liquid during cooking to moisten and flavour |
beat | Smooth a mixture with whisk |
bind | Add egg/sauce to hold ingredients together |
blanch | Add to hot water for a short time (less than a minute), and then plunge into ice cold water |
blend | Mix together |
boil | Cook in liquid, brought to boiling point |
clarify | Remove sediment to make liquid clear |
coat | Cover in breadcrumbs or flour |
cream | Make creamy with back of spoon |
cut in | Combine fat and flour using scissors |
fold in | Mix in gentle circular motion |
infuse | Allow liquid to absorb flavour of food |
julienne | Cut into fine strips |
macerate | Stand in liquid/syrup |
parboil | Boil until partically cooked |
pare | Pelling skin from fruit with a knife |
poach | Simmer gently in liquid that almost covers food |
simmer | Cook in liquid at 96 degrees |
sweat | Cook in small amount of butter |