al denteCook until tender, but firm
basteSpoon hot liquid during cooking to moisten and flavour
beatSmooth a mixture with whisk
bindAdd egg/sauce to hold ingredients together
blanchAdd to hot water for a short time (less than a minute), and then plunge into ice cold water
blendMix together
boilCook in liquid, brought to boiling point
clarifyRemove sediment to make liquid clear
coatCover in breadcrumbs or flour
creamMake creamy with back of spoon
cut inCombine fat and flour using scissors
fold inMix in gentle circular motion
infuseAllow liquid to absorb flavour of food
julienneCut into fine strips
macerateStand in liquid/syrup
parboilBoil until partically cooked
parePelling skin from fruit with a knife
poachSimmer gently in liquid that almost covers food
simmerCook in liquid at 96 degrees
sweatCook in small amount of butter