Al Dente is used to describe a food, usually pasta or rice, that is cooked firm to the bite, yet tender.
Au jus: served in it’s own juices
Baking is the technique of prolonged cooking of food by dry heat, usually in an oven. It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, quiches, cookies and crackers.
Blanch: To immerse in rapidly boiling water and allow to slightly cook.
Cream: the method of beating fat at room temperature until it is smooth and creamy. Such as butter or cream cheese.
Dredge: To coat lightly with flour, cornmeal, etc.
Glaze: a coating of a glossy, often sweet, mixture applied to cakes and some foods.
Marinate: soaking meat in a liquid that is used to tenderize or add flavor to the meat.
Mince: to chop food into very small pieces.
Saute: to cook and/or brown food in hot butter.
Simmer: to cook in a liquid just below the boiling point
Steep: letting food stand in a hot liquid to extract or enhance the flavor. Such as tea.
Whip: beat rapidly to incorporate air, as in heavy cream or egg whites.