Natural pan juices that accumulate during the cooking of meat.
Bake
To cook by dry air in a preheated oven.
Baste
Spoon, brush, or drizzle food during the cooking process with a sauce, pan juice, wine or stock.
Blanch
To plunge seafood into boiling water for a brief period of time to bring out the color and flavor, then submerge the seafood into a bowl of ice water to stop the cooking process.
Boil
To heat liquid to 212° F; at this temperature the surface is covered with bubbles.
Braise
To brown meat in fat over high heat, then cover and cook slowly in the oven in a small amount of liquid.
Bread
To coat or dredge with bread crumbs.
Broil
To cook with intense heat directly under heat source, which seals in the juices, browns the outside and keeps the food tender.
Brown
To quickly cook food in a preheated oven, hot skillet, or under a broiler to brown the outside and seal in the juices.
Deglaze
To add liquid to a pan in which food has been cooked, while stirring and scraping up browned bits from the bottom of the pan.
Devein
To remove the gray-black vein from the back of a shrimp.
Fillet
To cut meat, chicken, or fish from the bone.
Fry
To cook food in hot fat in a skillet over hight heat until crisp and brown.
Grill
To cook on a rack over hot coals or under a broiler in order to seal in juices.
Lard
To insert thin strips of fat in meat prior to cooking, to add moistness.
Marinate
To tenderize and flavor food in a seasoned liquid.
Pan-Broil
To cook on top of stove in a heavy preheated skillet over high heat, pouring off fat or liquid as it accumulates.
Parboil
To partially cook in boiling water or broth.
Poach
To cook food gently in simmering liquid that does not boil.
Roast
To cook food on a rack, uncovered, in a dry oven with no liquid in the pan.
Sauté
To cook food in a preheated, very hot skillet over medium-high heat in a small amount of fat. Food should not be stirred while the underside is browning, and should be turned only once in the cooking process.
Stir-Fry
To cook very thinly sliced food over high heat while keeping the food moving in constant motion to keep it from overcooking.
Truss
To secure legs firmly against the body of any poultry, folding wings under akimbo and tying with cooking twine to hold all parts firmly in place. Trussing keeps all parts in place and allows the poultry to roast evenly with less shrinkage.
