To cook food using dry heat, usually in an oven.

To set an oven to the desired cooking temperature in advance of using it, so that it has time to reach that temperature before putting the food in to be cooked.

To spread a thin layer of butter or oil on a pan to prevent food from sticking to the pan.

To stir or mix an ingredient rapidly to add air.

To cook food in a small amount of fat over medium high heat. The word comes from the French term meaning "to jump."

To heat a liquid until large bubbles form at the bottom of the pot and then vigorously rise to continually break the surface.

To whisk food rapidly to incorporate air, making the food light and fluffy

To cook in the oven with intense heat coming from above, it tends to crisp and brown the food quickly.

To heat a liquid until small bubbles rise from the bottom of the pot and occasionally break the surface.

To gently combine ingredients with a rubber scraper by cutting down through the center toward the bottom, and then turning up and over near the surface.

To cut fat into flour with two knives, or a pastry blender, until it is distributed in small particles throughout the mixture.

To decorate or embellish food with small, colorful or savory items to enhance the presentation.

To cut food as small as possible into very fine pieces.

To blend food (usually cooked fruit or vegetables) to a creamy, smooth consistency.

To soak food (usually meat) in a sauce before cooking to add flavor.

Pasta cooked just to a firm and chewy texture, not mushy. It means "to the tooth," in Italian.

The French term for the preparation of dishes and ingredients before you start cooking.

To use a spoon or brush to add liquid to a food.

To remove lumps and add air to an ingredient by shaking it through a mesh screen.