Mince: to cut food into tiny irregular pieces.
Nap: to lightly coat food in a sauce so that it is covered completely in a thin, even layer.
Organic: foods that are cultivated without the use of chemicals such as pesticides or artificial additives.
Poach: to cook food by partially or completely submerging it into a boiling liquid.
Polyunsaturated Fats: fats having more than one double bonded carbon within a molecule; these kinds of fats can have a beneficial effect on one’s health when eaten in moderation.
Puree: to convert into a liquid or heavy paste using a blender or a food processor.
Roux: a mixture of flour and a fat component that is combined over low heat to be used as a thickening agent for soups, stews and sauces.
Scallop: 1.) to prepare food by layering slices in a dish with a cream based sauce to be backed. 2.) to create a decorative impression around the raised edge of pie dough ( also see Crimp or Flute)
Simmer: to cook food in a liquid just below the boiling point.
Steep: to soak dry ingredients in a liquid in order to infuse/capture its flavor
Temper: a technique used to stabilize the cooking process of an ingredient so that it doesn’t over cook. This is most commonly done by quickly stirring the main ingredients while slowly adding a warm liquid base.
Unleavened: describes baked goods that do not require a leavening agent such as baking powder, baking soda, and yeast.
Water Bath: a method used where a dish containing food is set in a shallow pan filled with warm water to create a more mild heat during the cooking process.
Whisk: a kitchen utensil used as a mixing tool; consists of wire loops fashioned to make a sphere-like shape.
Zest: 1.) n. outer most layer of citrus fruit used to flavor dishes. 2.) v. to grate off the outer most layer of citrus fruit to flavor dishes.