Word Definition

Crispy Having a firm, fry and

brittle texture
Grated Separates the food in
various sizes of bits or
shreds
Dice To cut food in small
cubes of uniform size
and shapes
Peel To remove the skin
from vegetables and
fruits
Season To add salt, pepper,
etc. to the food you
are cooking
Al Dante Pasta cooked until it
offers a slight
resistance to the bite
Dredge To sprinkle or coat
with flour or other fine
substances
Simmer To cook slowly in
liquid over low heat
at a temperature of
about 180
o
C
Garnish To decorate a dish
both to enhance its
appearance and to
provide a flavourful
foil (e.g. parsley)
Julienne To cut vegetables,
fruits, or cheeses,
into thin strips
Fry To cook in hot fat
Glaze To cook with a thin
sugar syrup, to
crackle stage
Lukewarm Neither cool nor
warm, cooked to
body temperature
Meuniere Dreaded flour and
sauted in butter