Heating liquid to 100 degrees.

Cooking small pieces of tender food by dry, radiant heat

Mix and shape dough using your hands

Soaking food such as meat in flavours to make it more tender

Combining ingredients so that they are evenly incorporated

Gently cook food in a simmering liquid

Gently combining a light airy mixture into a heavier mixture

Roughly cut food into smaller pieces

Mix dry ingredient with a moist ingredient until it forms a smooth paste

Vigorously mix ingredients to incorporate air or combine

An edible decoration added to a dish to enhance its appearance

Beat together butter and sugar until they are creamy and light in colour

Cooking meat or vegetables in the oven with the addition of fats or oils

Gently cooking ingredients on a low heat to soften and enhance the aromas and flavours

Brush a thin liquid such as milk or egg over the food to create a shiny, golden brown colour

Reduce a piece of food into thin shreds by using a serrated metal grater

Cutting food into small, even sized cubes

Cut food into thin, matchstick sized pieces

Cook food in hot fat or oil