The World of the Chef Methods of preparation BAKE Tocook in an oven. e.g. potatoes, cakes, bread. BASTE To moisten the product with its own juices, fat or sauce. BEAT To mix vigorously. e.g. eggs. BOIL To cook in water or other liquid at 100°C. BRAISE To brown meat or vegetables in fat, then to cook slowly in a small amount of liquid. BROIL The American equivalent of ‘to grill’. CREAM _ To mix sugar, shortening and other ingredients until smooth. CREAMED _ Tocook by braising something with cream. e.g. creamed mushrooms CRUMB _ To coat with breadcrumbs before frying. DEEP FRY _ To cover in hot fat which is deep enough to cover the item. DICE To cut into small cubes. FLAMBER To pour alcohol on a food item and light it. e.g. crépes (French) flambées FRY To cook in fat in a frying pan. GARNISH To decorate food for presentation at the table. e.g. fish garnished with slices of lemon. GRATE _ Totub foods against a grater. e.g. grated carrots, cheese etc. GRATINATE _ To brown the top of a sauced item. e.g. cauliflower au gratin.Restaurant English GRILL MARINATE PEEL PLANK POACH ROAST SALT SAUTEE SEASON SHRED SIMMER SLICE SMOKE SOAK SPICE STEAM STEW WHIP ne To cook under direct heat. e.g. grilled liver To soak in marinade, a spiced liquid mixture of oil, wine, vinegar and herbs to make tender. e.g. marinated herring To remove the skin from fruit or vegetables. e.g. peeled almonds. To broil meat or fish on a special wooden board e.g. planked beefsteak To cook under boiling point in a hot liquid. e.g. poached eggs To cook fish or meat in an oven. e.g. roast beef To add salt to an item of food To cook very slowly in a small amount of fat. e.g. sautéed mushrooms To add spices, sauces or other ingredients to improve the taste. To cut into thin pieces. e.g. shredded cabbage To cook in liquid just below boiling point To carve into slices. To cook fish, meat etc in smoke e.g. smoked whitefish To keep in a liquid for a long time. To add spices such as salt and pepper. To cook in steam formed by boiling water. e.g. steamed haddock. To simmer in a liquid until tender. e.g. stewed meat, prunes. To beat rapidly. e.g. whipped cream.