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GARNISH:
To decorate a dish both to enhance its appearance and to provide a flavorful foil. Parsley, lemon slices, raw vegetables, chopped chives, and other herbs are all forms of garnishes.

GLAZE:
To cook with a thin sugar syrup cooked to crack stage; mixture may be thickened slightly. Also, to cover with a thin, glossy icing.

GRATE:
To rub on a grater that separates the food in various sizes of bits or shreds.

GRATIN:
From the French word for "crust." Term used to describe any oven-baked dish--usually cooked in a shallow oval gratin dish--on which a golden brown crust of bread crumbs, cheese or creamy sauce is form.

GRILL:
To cook on a grill over intense heat.

GRIND:
To process solids by hand or mechanically to reduce them to tiny particles.

JULIENNE:
To cut vegetables, fruits, or cheeses into thin strips.

KNEAD:
To work and press dough with the palms of the hands or mechanically, to develop the gluten in the flour.

LUKEWARM:
Neither cool nor warm; approximately body temperature.

MARINATE:
To flavor and moisturize pieces of meat, poultry, seafood or vegetable by soaking them in or brushing them with a liquid mixture of seasonings known as a marinade. Dry marinade mixtures composed of salt, pepper, herbs or spices may also be rubbed into meat, poultry or seafood.

MEUNIERE:
Dredged with flour and sauteed in butter.

MINCE:
To cut or chop food into extremely small pieces.

MIX:
To combine ingredients usually by stirring.


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