Definitions

To cook foods by surrounding them with hot dry air in an oven. Baking occurs at low temperatures.

To cook an item partially and very briefly in boiling water or in hot fat usually to improve color, loosen peels, improve flavor and precook items that require further cooking right before service. Cook time 5-8 minutes.

To cook in liquid that is bubbling rapidly at 212° F.

An herb bundle that is used to make stock. It is generally made from parsley stems, bay leaves, thyme, peppercorns, cloves, and garlic that are then placed into a cheesecloth and tied closed.

To cook in a small amount of liquid covered on top of the stove or in the oven. This cooking method is often used with whole or large pieces of vegetables or meat. Braised meat is usually browned in fat first. The cooking liquid is usually served with the food as a sauce that has usually been thickened by reducing the liquid.

To coat food with bread crumbs. Works only on moist or sticky surfaces.

To cook with intense radiant (direct) heat from above. The heat source is either a gas flame or electric element. Used for top browning, fish and dishes that are delicate. A little bit of fat as a conductor is needed.