DEGLAZE – To swirl a liquid in a saute pan, roast pan, or other pan to dissolve cooked particles of food remaining on the bottom.

DRY-HEAT COOKING METHODS – Methods in which heat is conducted to foods without the use of moisture.

GLAZE – To give shine to the surface of a food, by applying a sauce, aspic, sugar, or icing, and/or by browning or melting under a broiler or salamander or in an oven.

MOIST-HEAT COOKING METHODS – Methods in which heat is conducted to foods by water or other liquid (except fat) or by steam.

PARBOIL – To cook partially in a boiling or simmering liquid.

PARCOOK – To cook partially by any method.

POACH – To cook very gently in water or other liquid that is hot but not actually bubbling, about 160°F-180°F.

REDUCE – To cook by simmering or boiling until the quantity of liquid is decreased, often done to concentrate flavors.

SEAR – To brown the surface of a food quickly at a high temperature.

STEW – To simmer a food or foods in a small amount of liquid, which is usually served with the food as a sauce.

SWEAT – To cook slowly in fat without browning, sometimes under a cover.