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AL DENTE:
Italian term used to describe pasta that is cooked until it offers a slight resistance to the bite.

BAKE:
To cook by dry heat, usually in the oven.

BARBECUE:
Usually used generally to refer to grilling done outdoors or over an open charcoal or wood fire. More specifically, barbecue refers to long, slow direct- heat cooking, including liberal basting with a barbecue sauce.

BASTE:
To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying.

BATTER:
A mixture containing flour and liquid, thin enough to pour.

BEAT:
To mix rapidly in order to make a mixture smooth and light by incorporating as much air as possible.

BLANCH:
To immerse in rapidly boiling water and allow to cook slightly.

BLEND:
To incorporate two or more ingredients thoroughly.

BOIL:
To heat a liquid until bubbles break continually on the surface.

BROIL:
To cook on a grill under strong, direct heat.

CARAMELIZE:
To heat sugar in order to turn it brown and give it a special taste.

CHOP:
To cut solids into pieces with a sharp knife or other chopping device.

CLARIFY:
To separate and remove solids from a liquid, thus making it clear.

CREAM:
To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste.

CURE:
To preserve meats by drying and salting and/or smoking.


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