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Larding
Inserting strips of fat into pieces of meat, so that the
braised meat stays moist and juicy.
Leavener
An ingredient or process that produces air bubbles and
causes the rising of baked goods such as cookies and
cakes.
Line
To place layers of edible (cake or bread slices) or
inedible (foil or wax paper) ingredients in a pan to
provide structure for a dish or to prevent sticking.
Loin
A cut of meat that typically comes from the back of the
animal.
Marble
To gently swirl one food into another.
Marinate
To combine food with aromatic ingredients to add flavor.
Marzipan
A paste (of ground almonds, sugar, and egg whites) used
to fill and decorate pastries.
Mash
To beat or press a food to remove lumps and make a
smooth mixture.
Medallion
A small round or oval bit of meat.
Meringue
Egg whites beaten until they are stiff, then sweetened.
It can be used as the topping for pies, or baked as
cookies.
Mince
To chop food into tiny, irregular pieces.
Mix
To beat or stir two or more foods together until they
are thoroughly combined.
Moisten
Adding enough liquid to dry ingredients to dampen but
not soak them.
Mull
To slowly heat wine or cider with spices and sugar.
Panbroil
To cook a food in a skillet without added fat, removing
any fat as it accumulates.
Panfry
To cook in a hot pan with small amount of hot oil,
butter, or other fat, turning the food over once or
twice.
Parboil
To partly cook in a boiling liquid.
Parchment
A heavy, heat-resistant paper used in cooking.
Pare
To peel or trim a food, usually vegetables.
Peaks
The mounds made in a mixture. For example, egg white
that has been whipped to stiffness. Peaks are "stiff" if
they stay upright, or "soft" if they curl over.
Pesto
A sauce usually made of fresh basil, garlic, olive oil,
pine nuts, and cheese. The ingredients are finely
chopped and then mixed, uncooked, with pasta. Generally,
the term refers to any uncooked sauce made of finely
chopped herbs and nuts.
Pinch
Same as "dash."
Pipe
To force a semisoft food through a bag (either a pastry
bag or a plastic bag with one corner cut off) to
decorate food.
Pit
Using a sharp knife to take out the center stone or seed
of a fruit, such as a peach or a mango.
Poach
To simmer in liquid.
Pressure cooking
A cooking method that uses steam trapped under a locked
lid to produce high temperatures and achieve fast
cooking time.
Proof
To let yeast dough rise.
Purée
To mash or sieve food into a thick liquid.
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