| Term | Definition |
|---|
| A form of clarified butter in which the milk solids remain with the fat and are allowed to brown; originating in India and now used worldwide as an ingredient and cooking medium, it has a long shelf life, a high smoke point and a nutty, caramel-like flavor. | What is ghee? |
| To flavor a liquid by steeping it with ingredients such as tea, coffee, herbs or spices. | What is infuse? |
| (1) The coarsely ground seeds of any edible grain such as corn or oats; (2) any dried, ground substance (such as bonemeal). | What is meal? |
| Very briefly and partially cooking a food in boiling water or hot fat; used to assist preparation (for example, to loosen peels from vegetables), as part of a combination cooking method or to remove undesirable flavors. | What is blanching? |
| Partially cooking a food in boiling or simmering liquid; a similar to blanching but the cooking time is longer? | What is parbroiling? |
| Partially cooking a food by any cooking method. | What is parcooking? |
| Also called refreshing; the technique of quickly chilling blanched or parcooked foods in ice water; prevents further cooking and sets colors. | What is shocking? |
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