Culinary Terms

2. To cook over high heat (usually on the stove-top) to brown food.
6. The process of mixing dough with the hands or a mixer
7. To cook food until just firm, usually referring to pasta, but can include vegetables.
8. To soak in a sauce or flavoured liquid for a long period of time, usually a meat, poultry or fish.
9. To coat the interior of a pan or dish with shortening, oil, or butter to prevent food from sticking during cooking.

1. To cut vegetables into large squares, usually specified by the recipe.
2. 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.
3. Cutting vegetables until long, thin stripes, approximately 1/4 inch thick and 1 inch long.
4. To cook food in an oven using dry heat.
5. To heat sugar until it liquefies and becomes a syrup.