Al dente - Italian term meaning "to the tooth" used to describe pasta that is cooked but still 
                 firm.
Au jus - Natural unthickened juices that collect while roasting meat.

Baste - To moisten foods while cooking by brushing with pan juices, butter, magarine, oil or a
            reserved marmalade.
Beat - To make a mixture smooth by rapidly mixing with a spoon, fork, wire whisk or electric
          mixer.
Bias cut - To cut foods diagonally into thick or thin slices. Most often used in stir fries.
Blanch - To partially cook fruits and vegetables by plunging into boiling water or placing over
             steam. Also used to loosen skins from tomatoes, peaches and almonds.
Blend - To combine several ingredients with a spoon, electric mixer, blender or food 
             processor, making a smooth mixture.
Boil - To heat liquids until bubbles form that cannot be stirred down. In the case of water, the
         temperature will reach 212 degrees at sea level.
Bone - To remove raw or cooked meat from bones.
Braise - To cook slowly in a small amount of liquid in a covered pan on the stovetop or in the
             oven. Generally used for less tender cuts of meat.
Breading - A coating of fine bread crumbs or crackers used on meat, fish and vegetables.
Broil - To cook foods 4 to 6 inches from a heat source.
Brown - To cook food in a small amount of fat over medium to high heat until the food 
              becomes brown, sealing in the juices and developing rich pan drippings.

Caramelize - To heat sugar in a skillet or saucepan over low heat until melted and golden 
                      brown in color. Also refers to cooking onions in butter until soft, 
                     caramel-colored and rich in flavor.
Chop - To cut foods into 1/4 inch to 1/2 inch pieces.
Coat - To dip or roll foods in flour, sugar or a sauce until covered.
Combine - To place several ingredients in a single bowl or container and thoroughly mix.
Core - To remove the seed area of an apple or pear using a coring tool or a small knife.
Cream - To beat butter, margarine or shortening alone or with sugar using a tool or a small
              knife.
Crisp-tender - Defines a stage of vegetable cookery where the vegetables are cooked until
                     they are crunchy yet tender enough to be pierced with a fork.
Cube - To cut foods into 1/2 inch to 1 inch pieces that are square in shape.
Cut in - To break down and distribute butter, margarine or solid shortening into a flour mixture
           using a pastry blender or two knives.

Dash - A measurement less than 1/8 teaspoon that is used for herbs, spices or hot pepper
          sauce. Not an accurate measurement.
Deglaze - To add water, broth or wine to a pan in which food, usually meat, has been cooked
                to remove the browned drippings to make a rich gravy.
Dice - To cut foods into small cubes 1/8 inch to 1/4 inch in size.
Dot - To break up small pieces of butter and distribute over the top of a dish or casserole.
Dredge - To lightly coat foods with flour or bread crumbs.
Dress - To toss salads with salad dressing. Also, to remove the internal organs of fish, poultry
            or game.
Drizzle - To slowly spoon or pour a thin stream of an icing, melted butter or other liquid over
             food.
Dust - To sprinkle confectioners' sugar, baking cocoa or flour lightly over foods.
Dutch oven - A multipurpose cooking vessel that can range in size from 5 to 8 quarts and is
                    used to roast meats, cook soups and stew, boil pasta ot steam vegetables.

Emulsify - To combine through a whisking action two liquids that traditionally seperate, such
                as oil and vinegar, into a mixture that will not seperate upon standing.

Fillet - A boneless piece of fish, chicken or meat.
Fold - A method of mixing to combine light or delicate ingredients such as whipped cream or
         egg whites with other ingredients without beating. A rubber spatula is used to gently
         cut down through the ingredients, move across the bottom of the bowl and bring up
         part of the mixture.
Full rolling boil - To boil a liquid in which the bubbles created by the boil cannot be stirred
                         down.
Fry - To cook food in a small amount of fat over medium to high heat.

Glaze - To coat the exterior of sweet or savory foods with a thin glossy mixture.
Grate - To rub foods, such as hard cheese, citrus peel and spices, over a grater to produce
           very fine particles.
Grease - To rub the inside of a baking dish or pan with fat to keep the contents from sticking.
Grind - To transform a solid piece of food into smaller pieces using a meat grinder, food
            processor or mortar and pestle.

Headspace - An area left unfilled between the top of the food in a home canning jar or
                    freezer container and the bottom of the lid.
Hull - To remove the green stem and leaves of strawberries.
Husk - To remove the outer leaves from an ear of corn.

Jelly roll - A dessert made by spreading a filling of jelly, cream or whipped cream over a
               sponge cake baked in a 15 inch x 10 inch x 1 inch pan and rolling it into a log.
               Jelly roll style is used when any food is filled and rolled into a log shape.
Julienne - To cut foods into long thin matchstick shapes about 2 inches long and 1/4 inch 
                  thick.

Knead - To work foods, usually dough, by using a pressing and folding action to make it
             smooth and elastic.

Line - To cover a baking sheet with a piece of waxed or parchment paper or foil to prevent
          sticking.

Marinate - To tenderize and/or flavor foods, usually meat or raw vegetables, by placing in
                a liquid mixture of oil, vinegar, wine, lime or lemon juice, herbs and spices.
Mince - To cut foods into very fine pieces no larger than 1/8 inch. Used most often for fresh
            herbs or garlic.
Mix - To stir or beat two or more ingredients together with a spoon or a fork until well 
         combined.
Moisten - To add enough liquid to dry ingredients while stirring gently to make a wet but not
               runny mixture. Often used in preparation of muffins.

Pan-dressed - Fish or small game with the internal organs and head removed, making it
                       ready for cooking.
Parboil - To boil foods, usually vegetables, until partially cooked. Most often used when
              vegetables are finished using another cooking method or chilled for marinated
              salads or appetizer dips.
Pare/Peel - To remove the skin from fruits and vegetables using a small knife or vegetable
                  peeler.
Partially set - A term that describes the consistency of chilled gelatin ( resembles unbeaten
                    egg whites) before fruits, vegetables and nuts can be added without floating.
Pinch - A small amount (less than 1/8 teaspoon) of a seasoning or spice that is easily held
           between the thumb and index finger. This is not an accurate measurement.
Pipe - To force a soft mixture such as whipped cream, frosting or mashed potatoes through
          a decorator's icing bag or pastry bag for a fancy garnish.
Poach - To cook meat, fish, eggs or fruits in simmering liquid.
Press - Often called a cookie press. Used to extract cookie dough in decorative shapes.
Prick - To pierce food or pastry with the tines of a fork to prevent them from bursting or
           rising during baking. Also used when roasting ducks and geese to remove excess
           fat under the skin.
Punch down - To use a fist to deflate risen yeast dough after the first rising.
Puree - To mash solid foods into a smooth mixture using a food processor, food mill,
            blender or sieve.

Reduce - To thicken sauces and gravy by boiling down and evaporating a portion of the liquid
               in an uncovered pan.
Roux - A French term for a mixture of flour and fat that is cooked together until golden brown
           and used to thicken gumbo soups and sauces.

Sauté - To cook or lightly brown foods in butter, margarine or oil until tender.
Scald - To heat milk or cream over low heat until just before it boils. Look for small bubbles
            around the edge of the liquid.
Score - To make thin slashes on the surface of meats to tenderize or decorate.
Seed - To remove seeds from fruits and vegetables.
Separate - To divide eggs into whites and yolks.
Shred - To cut or tear foods into long thin strips. In the case of soft cheese, carrots or
            potatoes, a metal shredder is used.
Shuck - To remove the meat of oysters, clams, etc. from their shells. Also refers to removing
             the husk from an ear of corn.
Sift - To pass dry ingredients, most often flour, through a fine mesh strainer to remove lumps,
       add air and combine several dry ingredients.
Simmer - To cook liquids alone or a combination of ingredients with liquid just under the
               boiling point (180 degrees to 200 degrees).
Skim - To remove with spoon a layer of fat or foam that rises to the top of cooking liquids.
Snip - To cut herbs into small pieces using kitchen shears.
Soften - To bring butter, margarine, cream cheese or ice cream to a soft consistency by
             holding at room temperature for a short time.
Steam - To cook foods, covered, on a rack or in a steamer basket over a small amount of
             boiling water. most often used for vegetables.
Steep - To place dry foods, such as tea leaves, in hot water to extract flavor and/or color.
Stir - To blend a combination of ingredients by hand using a spoon in a circular motion.
Stir Fry - To quickly sauté meats and vegetables while stirring constantly in a wok or a
              skillet.
Stock - A long simmered broth made from meat, poultry, fish and/or vegetables with herbs
           and spices.
Strain - To separate solids from liquid by pouring through a colander or sieve.
Stud - To insert seasonings like whole cloves in the surface of food, such as a ham.
Stuff - To fill a cavity in fish, poultry, or pork chops with a bread or rice, vegetable, fruit or
          nut mixture.

Thread - To place pieces of meat and vegetables onto skewers....for instance, when making
              kabobs.
Toss - To quickly and gently mix ingredients with a spoon and fork. Often used in salads or
           Pasta dishes.
Truss - To tie the legs and wings of poultry close to the body before roasting. If poultry is
           stuffed, the openings are closed with skewers that are tied or closed with string.

Zest (Peel) - The outer portion of a citrus fruit. To remove zest or peel, use a small sharp
                    knife, a grater, a vegetable peeler or special gadget called a zester.