Glossary terms

2. To combine ingredients so that they join each other.
3. A long, slow, moist method of cooking of cooking lean meats, poultry and fish.
4. To cut into cubes 1cm x 1cm.
6. To stir rapidly in a circular motion.
7. To mix ingredients together.
9. To combine whipped mixtures and other ingredients with a metal spoon or spatula whilst maintaining the air already incorporated.
10. Placing meat, chicken or vegetables with flavouring ingredients and liquid in a deep dish with a tight fitting lid and cooking in the oven.
11. To place food into boiling water, then refresh in cold water to retain colour and to tenderise.

1. To evenly combine foods using a spoon.
2. To pour fat over food to prevent it from drying out.
5. To combine butter (fat) and sugar until they are light and fluffy.
8. Using a liquid, usually water or stock to cook. To heat a liquid so that it has large bubbles that rapidly burst on the surface.
10. To cover foods with another ingredient or ingredients e.g. egg and breadcrumbs.
12. To roughly cut foods into small pieces.