BAIN-MARIE (Double Boiler)
To heat using two vessels, one of which fits into the top of the other. The lower pan is partially filled with water kept boiling or near boiling to keep the food in the upper pan cooking without excessive or uneven heat.

BLANCH
To immerse food briefly into boiling water, then plunge into cold water. The process firms flesh, heightens and sets color and flavor and loosens skin as in tomatoes intended for peeling.

BOIL
To cook in a liquid which has reached a temperature of 212°F (100°C), or where bubbles are rising continually and are breaking the surface.

BRAISE
To cook meat by searing in fat, then simmering in a covered vessel in small amount of moisture.

BROIL
To cook the food by placing it, for a short while, a measured distance below the broiler. Most ovens have a broiler section that is used to cook meats, fish and poultry or melt or brown foods such as sprinkled bread crumbs or grated cheese toppings.

BROWN
To produce a brown surface on a food by use of relatively high heat for a brief period of time, giving the food an appetizing color and a richer flavor, keeping the interior moist by sealing in the natural juices.

FRY
To cook, at high temperature, in fat (a) Pan-Fry To cook in small amount of fat. (b) Deep-Fat Fry To cook in enough fat to completely cover food while cooking.

GLAZE
Any shiny coating applied to a food or created by browning. In meat preparation, a jelled broth applied to meat surface; in breads and pastries, a wash of egg or syrup; for doughnuts and cakes, a sugar preparation for coating.

POACH
To cook in liquid held below the boiling point.

ROAST
To cook by dry heat, usually in an oven, with a very small quantity of seasoning.

SAUTE
To brown or cook a food quickly in a pan over direct heat, usually using a small amount of hot fat and tossing in a gentle motion.

SIMMER
To cook liquid at a temperature just below the boiling point, low enough that tiny bubbles just begin to break beneath the surface around the edge of the pan.

STEAM
To cook indirectly by setting food on top of boiling water in a covered pot and allowing the rising vapor to reach the food.

STEW
A mixture of meat or fish and vegetables cooked by simmering in its own juices along with other liquid, such as water and/or wine.

STEWING
Braising food that has not been browned