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