Dissolve - To make a liquid and a dry substance go into solution. Dredge - To sprinkle, coat or cover with flour, crumbs, cornmeal or other seasoned mixture. Drizzle - To slowly pour a liquid, such as melted butter or a glaze in a fine stream, back and forth, over food. Dry heat cooking - Cooking without the addition of liquid. Examples include grilling, broiling and panfrying. Used for tender cuts or less tender cuts which have been marinated. Dust - To sprinkle a food or coat lightly with flour, sugar, cornmeal or cocoa powder. Fillet - To cut meat away from the bone. Flambé - To pour brandy or liqueur over food, warm and ignite. Fold - To combine a light mixture with a heavier one without stirring or beating, but gently lifting from underneath with a rubber spatula or metal spoon, using an over-and-over motion. Fry or pan-fry - To cook in a small amount of fat on top of the stove; also called ‘sauté’ and ‘pan-fry.’ Grate - To cut food into small pieces by rubbing against the sharp teeth of a grating tool. Grill - A quick, dry-heat cooking method over charcoal, wood or gas flames. Used for more tender cuts. Less tender cuts can be used if marinated. Julienne - To cut fruits, vegetables or meats into match-like strips. Larding - Threading thin strips of fat, usually pork, into a large joint of meat to keep them from drying out during cooking. A larding needle is usually used. The fat should be chilled to make it firm and can be seasoned or sprinkled with parsley. Marinate - To let meat or vegetables stand in a flavoured liquid, usually acidic, for several hours and in some case days - to add flavour or to tenderise.
Dissolve - To make a liquid and a dry substance go into solution. Dredge - To sprinkle, coat or cover with flour, crumbs, cornmeal or other seasoned mixture. Drizzle - To slowly pour a liquid, such as melted butter or a glaze in a fine stream, back and forth, over food. Dry heat cooking - Cooking without the addition of liquid. Examples include grilling, broiling and panfrying. Used for tender cuts or less tender cuts which have been marinated. Dust - To sprinkle a food or coat lightly with flour, sugar, cornmeal or cocoa powder. Fillet - To cut meat away from the bone. Flambé - To pour brandy or liqueur over food, warm and ignite. Fold - To combine a light mixture with a heavier one without stirring or beating, but gently lifting from underneath with a rubber spatula or metal spoon, using an over-and-over motion. Fry or pan-fry - To cook in a small amount of fat on top of the stove; also called ‘sauté’ and ‘pan-fry.’ Grate - To cut food into small pieces by rubbing against the sharp teeth of a grating tool. Grill - A quick, dry-heat cooking method over charcoal, wood or gas flames. Used for more tender cuts. Less tender cuts can be used if marinated. Julienne - To cut fruits, vegetables or meats into match-like strips. Larding - Threading thin strips of fat, usually pork, into a large joint of meat to keep them from drying out during cooking. A larding needle is usually used. The fat should be chilled to make it firm and can be seasoned or sprinkled with parsley. Marinate - To let meat or vegetables stand in a flavoured liquid, usually acidic, for several hours and in some case days - to add flavour or to tenderise.