to cool a food to below room temperature in the refrigerator or freezer, or over ice.

to cut food, often fresh herbs, dried fruit, with kitchen shears into very small, uniform pieces using short, quick strokes.

To cut into uniform pieces, usually a half inch on all sides.

To heat an oven or utensil to a temperature before using it.

to cook a food in the vapor given off by boiling water.

To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic.

To add visual appeal to a finished dish.

To cut food into thin match like sticks about two inches long.

To brown a food, usually meat, quickly on all sides using high heat to seal in the juices.

To cook a food in liquid that is kept just below the boiling point; a few bubbles will form slowly and burst just before

To evenly cover food with crumbs, flour or a batter.

Chopping food into tiny irregular pieces.