A

Aerate -

Al dente - Cooked to near perfection!

B

Bake
 

Baste
 

Batter
 

Beat
 

Bias-slice
 

Bind
 

Blackened
 

Blanch
 

Blend
 

Boil
 

Braise
 

Bread
 

Broil
 

Broth or stock
 

Brown
 

Brush
 

Bundt pan
 

Butterfly
 

C

Caramelization
 

Chiffon
 

Chop
 

Clarify
 

Coat
 

Coddle
 

Combine
 

Confit
 

Core
 

Cream
 

Crimp
 

Crisp
 

Crush
 

Crystallize
 

Curd
 

Curdle
 

Cure
 

Custard
 

Cut in
 

D

Dash
 

Deep-fry
 

Deglaze
 

Devil
 

Dice
 

Direct heat
 

Dot
 

Dough
 

Dredge
 

Drizzle
 

Drippings
 

Dust
 

E

Egg wash
 

Emulsion
 

Entrée
 

F

Fillet
 

Filter
 

Firm-ball stage
 

Flambé
 

Flan
 

Flute
 

Fold
 

Fricassee
 

Fritter
 

Frizzle
 

Fry
 

G

Ganache
 

Garnish
 

Glaze
 

Gluten
 

Grate
 

Gratin

Grease
 

Grill

Grind
 

H

Hard-ball stage
 

Hull (also husk)

I

Ice
 

Infusion
 

J

Jell (also gel)

Jerk or Jamaican jerk seasoning
 

Julienne
 

Jus
 

K

L

Larding

Leavener (salt mixed with flour)
 

Line
 

Loin
 

M

Marble
 

Marinate
 

Marzipan
 

Mash
 

Medallion
 

Meringue
 

Mince
 

Mix
 

Moisten
 

Mull
 

N

O

P

Panbroil
 

Panfry
 

Parboil
 

Parchment
 

Pare
 

Peaks
 

Pesto
 

Pinch
 "dash" 0f, such as in a dash of salt, or pepper.

Pipe
 

Pit
 

Poach
 

Pressure cooking
 

Proof
 

Purée
 

Q

R

Ramekin

Reconstitute
 

Reduce
 

Refresh
 

Render

Roast
 

Roux
 

S

Sauté
 

Scald
 

Score
 

Sear
 

Season
 

Seize
 

Set
 

Shred

Sift
 

Simmer
 

Skim
 

Springform pan
 

Steam
 

Steep
 

Stewing
 

Stir-Fry
 

T

Thin
 

Toss
 

Truss
 

U

Unleavened
 

V

Vinaigrette
 

W

Water bath
 

Whip
 

Whisk
 

X

Y

Z

Zest
 

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