fold in: Using a spatula, to combine fragile substances, such as whipped cream, into a heavier mixture with light, circular motions.
fondue: A dish of melted cheese, broth or oil, into which other peices of food are dipped; a baked dish, similar to a souffle`, made of cheese and bread crumbs.
fricassee; To cook meat by braising or stewing in gravy.
garnish: To ornament a dish with bright and savory tidbits.
gelee`: Frenh, refers to jelly or a jellied substance.
gluten: The sticky substance in wheat flour that gives dough its tough, elastic quality.
homogenize: Most commonly with milk, to break down fat particles so finely that they remain uniformly dispersed.
hors d'oeuvre: From the French, literally "ouside of work", the term has come to be synonymous with appetizer.
hydrogenate: To process hydrogen with an unsaturated compound to form solid or semi-solid fat.
infusion: A method of preparing beverages by covering a flavoring item with boiling water, covering the pot, and allowing it to stand until flavor is extracted.
julienne: Cut into match-like sticks or strips.
knead: To work dough with the palms by pressing, stretching and folding, turning a small amount after each push. Process develops the gluten until dough is smooth and elastic.
lukewarm: Temperatures of about 95 degrees F., that feel neither warm nor cold when dabbed on the inside of the wrist.
macedoine: A cooked or uncooked combination of fruits or vegetables that have been cut into small cubes.
marinate: To soak food in seasoned liquid to tenderize and enhance flavor.
meuniere: A sauce of lemon juice, butter and parsley.
panbroil: To cook food, uncovered, with a little oil or shortening over medium heat.
parboil: To boil food in liquid until partially cooked. Usually cooking is completed by another method (roasting, baking).
pare: To cut off any outside covering, skin or rind.
poach: To cook food gently in simmering liquid on low heat.
puree`: To turn solid foods to a smooth consistency either by processing in a food processor, blender or food mill.
ragout: Thick, highly seasoned stew.
ramekin: Small fireproof or ovenproof casserole, used for individual servings.
reconstitute: To restore concentrated foods to normal state, usuallly by adding water.
reduce: To thicken a liquid by rapid boiling in order to concentrate the flavor.
render: To remove fat from connective tissue by hearting until it melts and can be drained off.
roulades: Slices of rolled meat often stuffed with spicy fillings.
roux: Fat and flour mixed to a paste for thickening soups, gravies and sauces.
saute` Cooking in a skillet in a small amount of fat while stirring or shaking the pan in order to brown food evenly or cook it through.
scald: To heat liquid (usually milk) just below the boiling point until small bubbles form around the edge of pan.
scallopine: Pieces of thinly sliced meat, usually veal.
score: To cut shallow slits in the surface of meats in order to tenderize or to prevent the covering fat from curling.
sear: To brown by a short exposure to intense heat. Increases shrinkage, but develops flavor by sealing in juices and improves appearance.
shuck: To remove shells of clams, corn or oysters.
stir-fry: To cook bite-sized pieces of food quickly in a wok while tossing and turning in a little oil over high heat.
toss: To mix foods lightly with a lifting motion, using two forks or spoons.
truss: To secure poultry with a string or skewer in order to hold its shape while roasting.
zest: The oily, thin outer part of citrus skin that is grated and used as a flavoring.

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