Definitions

To cook quickly in a small amount of fat or oil over medium-high heat.

To plunge blanched food into cold ice water to stop the cooking.

To cook food in a liquid that is bubbling gently at about 185°F to 205° F.

Is the temperature or point where an oil starts to break down. This varies depending on the type of oil used.

Are body cells that form specialized tissue such as nerve, muscle, connective tissue, tendon, cartilage, skin, bone, and fatty tissue. They grow further to become specialized organs of the body. Over time they age and die.

A seasoning agent that is generally from a tropical climate. Roots (ginger), bark (cinnamon), seeds celery), flowering bud (peppercorns).

To cook food in vapors produced by a boiling liquid or in a tightly wrapped or covered pan so the food cooks in the steam created by its own moisture.

To cook briefly over high heat in a small amount of fat. The food is kept moving constantly by stirring and is usually done in a wok.

A clear thin liquid flavord by simmering bones, meat trimmings, vegetables and other aromatics such as peppercorns, parsley, bay leaves and thyme in water for flavor. A stock is not a finished product but a base for dishes. It does not contain salt and is used primarily to add dimension and flavor to dishes.

To cook food over low heat with a small amount of oil or fat to release flavors without coloring or browning. It is best to use a lid to prevent browning. If the food starts to color add water to slow the cooking down.