Blanche – To partially cook food, usually vegetables or fruit, in boiling water or steam. Immediately after blanching, vegetables are usually placed in ice water to stop the cooking and set the color.
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Beat – To mix thoroughly with a spoon, whisk or beaters until well-combined and very smooth.
Baste: To add moisture, flavor and color to foods by brushing, drizzling or spooning pan juices or other liquids over the food at various times during the cooking process. This is especially essential when cooking with dry heat, such as oven roasting or grilling.
Al Dente: Literally, “to the tooth” in Italian. Foods cooked to the point that there is still some resistence; tender, but slightly chewy. Used mostly in reference to pasta, which should be cooked al dente, no softer, for most recipes.
