KNEAD

Work dough by folding, stretching and pummelling with heel of hand.

MARINADE

Soak food in seasoned liquid to tenderise and flavour before cooking.

PAPILLOTE

To cook food in foil or buttered greaseproof paper.

PARE

Thinly peel vegetables or fruit.

PARBOIL

Boil or simmer until partially cooked.

PICKLE

Preserve vegetables etc. in brine, vinegar, oil and spices.

PLUNGE

Cool rapidly by immersing in cold water or crushed ice.

POACH

Cook food in liquid which must be kept just below boiling point.

PURÉE

Pulp of vegetables or fruit sieved, mashed or ground to a smooth thick paste.

REDUCE

Rapidly boil a liquid to reduce in volume thereby thickening and concentrating the flavour.

RENDER

Heat chopped food which contains fat in order to extract the fat.

ROAST

Cook with a little fat in the oven.

ROUX

Melted butter or fat combined with an equal amount of flour, used for thickening sauces, soups or gravies.