Culinary Terms

3. To heat sugar until it liquefies and becomes a syrup.
6. To cook over high heat (usually on the stove-top) to brown food.
7. To cook food until just firm, usually referring to pasta, but can include vegetables.
8. To cook food in an oven using dry heat.
9. To coat the interior of a pan or dish with shortening, oil, or butter to prevent food from sticking during cooking.

1. Cutting vegetables until long, thin stripes, approximately 1/4 inch thick and 1 inch long.
2. To soak in a sauce or flavoured liquid for a long period of time, usually a meat, poultry or fish.
4. To cut vegetables into large squares, usually specified by the recipe.
5. The process of mixing dough with the hands or a mixer
6. To moisten food while cooking by spooning, brushing, or squirting a liquid, such as meat drippings to stock, to add flavour and prevent it from drying out.