AL DENTE
Cook until tender but firm to the bite.

AU GRATIN
A dish coated in sauce, sprinkled with cheese or crumbs and browned in the oven or under
the grill.

BAKE
To cook by dry heat inside an oven.

BAKE BLIND
To bake a pastry case without a filling. To prevent shrinkage pierce the bottom pastry
with the prongs of a fork. Or put a piece of greased greaseproof paper on the bottom,
greased side down, and fill with beans or dried peas kept for this purpose.

BAKE
To cook in an oven.

BASTE
To moisten food with fat or other liquids whilst cooking.

BEAT
To stir vigorously or whip briskly using a fork or whisk in order to work air into liquid
or food making it smooth and light.

BIND
To thicken liquids by the addition of thickening agents e.g. flour,
cornflour.

BLANCH 2
Pour boiling water over raw food.

BLANCH 3
Bring raw food to the boil in liquid.

BLEND
Mix ingredients so thoroughly each loses its identity.

BOIL
Cook food in a generous amount of liquid, which should bubble continuously. (boiling
temperature is 100° C)

BONE
Remove bones from raw meat.

BOUILLON
An unstrained meat broth.

BOUQUET GARNI
A mixture of herbs used to flavour soups, stews and sauces etc.

BRAISE

Brown in a small amount of fat quickly (sauté), then cook slowly in a very
small amount of liquid in a covered pan either on top or in an oven.

BREADCRUMB
Coat food in breadcrumbs.

BROIL
To cook over or under direct heat (similar to grilling). 
Pan broiling is cooking without fat in a hot frying pan or on a hot
griddle.

TERMS:         
A-B:    C-D:    
E-G:    K-R:   
S-Z: