AL DENTE:
to keep pasta or vegetables from being overcooked, and so make them too soft to resist slightly a diner's bite, Italians instruct they be cooked "to the tooth".

BAIN-MARIE:
an extremely delicate method of cooking ingredients, such as custard or sauces, that will turn if subjected to a sudden change in temperature, A pot, bowl, or pan of food is placed in a larger pot that is filled with warm water (sometimes boiling, sometimes at a lower temperature); the combination is then cooked in an oven or on the stove.

BAKE AU GRATIN:
to sprinkle cooked dishes with bread crumbs, cheese , or pats of butter and bake at high heat, allowing a crust to form.

BECHAMEL SAUCE:
one of the French "mother sauces," made with flour, butter, and milk (the proportions determine its consistency, which may vary), blended into a creamy sauce and served hot.

BLANCH:
a technique with two purposes. The first is to cook ingredients, particularly vegetables, in boiling water for a moment to either soften a harsh flavor or scent, or kill germs or enzymes. The second is to pour boiling water over fruit, vegetables, or nuts to facilitate peeling or shelling; alternatively, they may be dipped in boiling water for a moment (as in blanching tomatoes).

BOUQUET GARNI:
a bunch of herbs tied together and used in seasoning soups, casseroles, etc. The traditional bundle consist principally of thyme, bay leaf, and parsley, but rosemary, marjoram, lovage, fennel, leek, or celery might also be used, depending on the recipe and the region.

BREAD:
to roll meat, poultry, vegetables, or fish in the mixture of flour, eggs, and bread crumbs before frying or deep-frying.

BROTH:
a spiced cooking broth, the result of cooking meat, fish, or vegetables in water. The ingredients impart their flavor to the water and make it into stock that can then be used for cooking other ingredients.

BRUNOISE:
a melange or mixture of vegetables that have been either shredded, grated, or diced finely and then slowly cooked in butter, used primarily to flavour sauces and soups.

CLARIFIFIED BUTTER:
butter that is slowly melted, causing it to divide into milky solids at the bottom of the pan and clear liquid on the surface. The top is skimmed of any foam, and the clear liquid is poured off to be used in cooking.

CROUTONS:
roasted or toasted diced bread, used to garnish soups, baked dishes or salads; often browned in garlic, herbs, or spices.

DEEP-FRY:
to cook (usually until crisp and brown) ingredients, usually vegetables, fish, or meat, by immersing them in extremely hot oil or other fat. The exterior crust formed seals in the food’s flavours and moisture.

GRILL:
a method of cooking that retains a certain freshness in the food, either on wood or charcoal over a grill.

JULIENNE:
to cut vegetables into thin strips the size of a matchstick.

POACH:
to cook ingredients by immersing them in a small amount of liquid over a low heat.

REDUCE:
to cook a sauce or gravy for so long that its liquid content evaporates, resulting in a distilled, thick sauce.

ROAST:
to roast something simply means to cook it in the oven uncovered, that is in dry heat, until brown and crisp. Nuts and kernels become more aromatic through roasting; tender pieces of meat or vegetables also benefit from it.

SIMMER:
to cook ingredients in liquid over a low heat to prevent the liquid from boiling, or to reduce heat from ingredients that have reached a boil to a slower rate of cooking.

GARNISH:
decoration of a dish, considered a crucial aspect in many cuisines; also used to refer to ingredients added to a soup or sauce, such as cream or chopped onions in soup., or chopped herbs on the sauce.

VELOUTE:
another of the "mother sauces" from French cuisine, so named for its velvety consistency (in French, velours means velvet). This thick, white sauce is made with butter, flour, veal, or chicken stock, and seasoned with salt and pepper. Available ready - made.