SAUTE – To cook quickly in a small amount of fat

PAN-FRY – To cook in a moderate amount of fat in an uncovered pan

DEEP-FRY – To cook submerged in hot fat

SEASONING – Means enhancing the natural flavor of the food, without significantly changing its flavor. Salt is the most important seasoning ingredient.

FLAVORING – Means adding a new flavor to a food, changing or modifying the original flavor.

VOLATILE – Evaporating quickly when heated. That is why you can smell food cooking.

HERBS – Are the leaves of certain plants that usually grow in temperate climates.

SPICES – Are the buds, fruits, flowers, barks, seeds, and roots of plants and trees, many of which grow in tropical climates.