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