Baste

Basting is a cooking technique that involves cooking meat with either its own juices or some type of
preparation such as a sauce or marinade. The meat is left to cook, then periodically coated with the
juice.
Palatability
Palatability is the hedonic reward (i.e., pleasure) provided by foods or fluids that are agreeable to the
"palate", which often varies relative to the homeostatic satisfaction of nutritional, water, or energy
needs.
Mince
Mincing is a food preparation technique in which food ingredients are finely divided into uniform pieces.[1]
Minced food is in smaller pieces than diced or chopped foods, and is often prepared with a chef's knife or food
processor,[2][3] or in the case of meat by a specialised meat grinder.
Dice
Dicing is a culinary knife cut in which the food item is cut into small blocks or dice. This may be done
for aesthetic reasons or to create uniformly sized pieces to ensure even cooking. Dicing allows for
distribution of flavour and texture throughout the dish, as well as a somewhat quicker cooking time.
Blanching
Blanching is a cooking process wherein the food substance, usually a vegetable or fruit, is scalded in boiling water,
removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or
refreshing) to halt the cooking process.
Boiling
Boiling, the cooking of food by immersion in water that has been heated to near itsboiling point (212 °F [100 °C] at sea
level; at higher altitudes water boils at lower temperatures, the decrease in boiling temperature being approximately one
degree Celsius for each 1,000 feet
Braise
Braising (from the French word, "braiser") is a combination-cooking method that uses both moist and dry heats:
typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting
in some (variable) amount of liquid (which may also add flavor).
Simmer

Simmering is such a common term that you would be forgiven for thinking it's just a synonym for
cooking. 

But simmering refers to a specific temperature range, and it's a gentle technique that's useful for cooking
everything from vegetables, soup and stews, even large cuts of meat.

In the culinary arts, to simmer something means to cook it in liquid with a temperature ranging from
180°F to 205°F. 

Poach
Poaching is a type of moist-heat cooking technique that involves cooking by submerging food in a liquid, such as water,
milk, stock or wine. Poaching is differentiated from the other "moist heat" cookingmethods, such as simmering and
boiling, in that it uses a relatively low temperature (about 160–180 °F (71–82 °C)).
Scald
"Scald" can mean a cooking technique, or a disease that hits fruit. In cooking, though usually used in reference to milk, it
means to heat a liquid to a point where it's just about to reach the boiling point. At this point, small bubbles will start to
appear around the edges.
Steam
Steaming works by boiling water continuously, causing it to vaporize into steam; the steam then carries heat to the
nearby food, thus cooking the food. The foodis kept separate from the boiling water but has direct contact with the steam,
resulting in a moist texture to thefood.
Steam
Steaming works by boiling water continuously, causing it to vaporize into steam; the steam then carries heat to the
nearby food, thus cooking the food. The foodis kept separate from the boiling water but has direct contact with the steam,
resulting in a moist texture to thefood.
Stew
Vegetables (carrots, potatoes, onions, beans, peppers, tomatoes, etc.), meat (tougher meats such as beef), water or stock or
wine or beer. Cookbook: Stew Media:Stew. A stew is a combination of solid food ingredients that have been cooked in
liquid and served in the resultant gravy.