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.
To cook with a thin sugar syrup cooked to crack stage; mixture may be thickened slightly. Also, to cover with a thin, glossy icing.
To rub on a grater that separates the food in various sizes of bits or shreds.
From the French word for "crust." Term used to describe any oven-
To cook on a grill over intense heat.
To process solids by hand or mechanically to reduce them to tiny particles.
To cut vegetables, fruits, or cheeses into thin strips.
To work and press dough with the palms of the hands or mechanically, to develop the gluten in the flour.
Neither cool nor warm; approximately body temperature.
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.
Dredged with flour and sauteed in butter.
To cut or chop food into extremely small pieces.
To combine ingredients usually by stirring.