Topic 1
To coat foods with glossy mixtures such as jellies or sauces.
Glaze
To rub foods against a serrated surface to produce shredded or fine bits.
Grate or grating
To rub the interior surface of a cooking dish or pan with shortening, oil, or butter to prevent food from sticking to it.
Grease
To cook food on a rack under or over direct heat, as on a barbecue or in a broiler.
Grill
To decorate a dish both to enhance its appearance and to provide a flavorful foil. Parsley, lemon slices, raw vegetables, chopped chives, and other herbs are all forms of garnishes.
Garnish
From the French word for "crust." Term used to describe any oven-baked dish--usually cooked in a shallow oval gratin dish--on which a golden brown crust of bread crumbs, cheese or creamy sauce is form.
Gratin
To cut into long, thin strips, match stick like in shape.
Julienne cut
To blend dough together with hands or in a mixer to form a pliable mass.
Knead
To soak in a flavored liquid; usually refers to fruit.
Macerate
To soak in a flavored liquid; usually refers to meat, poultry, or fish.
Marinate
To cut into tiny pieces, usually with a knife.
Mince
To combine ingredients usually by stirring.
Mix
To cook gently over very low heat in barely simmering liquid just to cover.
Poach
To mash or grind food until completely smooth, usually in a food processor, blender, sieve, or food mill.
Purée
To cook uncovered in a hot fry pan, pouring off fat as it accumulates.
Pan-broil
To partially cook by boiling. Usually done to prepare food for final cooking by another method.
Parboil
To cook in small amounts of fat.
Pan-fry
To reduce food to tiny particles using a grinder or a food processor.
Grind
Neither cool nor warm; approximately body temperature.
Lukewarm