Glossary-1
01. SAUTE
To cook food quickly in a small amount of hot oil or fat over high heat, while stirring or tossing the food.
02. POACH
To cook food, especially eggs or fish, by simmering it gently in a liquid, usually water or broth.
03. REDUCE
To simmer a liquid until some of the water evaporates, which thickens and intensifies the flavor of the liquid.
04. BRAISE
To cook food, especially meat, slowly in a covered pot with a small amount of liquid, often in the oven or on the stove.
05. MARINATE
To soak food, usually meat, in a flavorful liquid or mixture, often in the refrigerator for several hours or overnight.
06. STIR
To mix ingredients together using a spoon or spatula, often in a circular or figure-eight motion.
07. FOLD
To gently mix ingredients together by repeatedly lifting and turning them over, usually using a spatula or whisk.
08. KNEAD
To work dough or other ingredients with the hands in a pressing and folding motion to develop gluten and create a smooth texture.
09. GARNISH
To add decorative elements to a dish, often using fresh herbs, chopped nuts, or sliced fruit.
10. GARNISH
To add decorative elements to a dish, often using fresh herbs, chopped nuts, or sliced fruit.