-J-
JOINT To cut meat and poultry into large pieces at the joints using a very sharp knife.
JULIENNE To cut food into thin sticks. Food is cut with a knife or mandoline into even slices, then into strips.
-K-
KNEAD To mix and work dough into a smooth, elastic mass. Kneading can be done either manually or by machine. By hand, kneading is done with a pressing-folding-turning action. First the dough is pressed with the heels of both hands and pushed away from the body so the dough stretches out. The dough is then folded in half, given a quarter turn, and the process is repeated. Depending on the dough, the kneading time can range anywhere from 5 to 15 minutes. During kneading, the gluten strands stretch and expand, enabling dough to hold in gas bubbles formed by a leavener, which allows it to rise.
-L-
LARD To insert strips of fat (lardons) or bacon into a dry cut of meat using a utensil called a larding needle. Larding makes the cooked meat more succulent and tender.
LINE To cover the bottom and sides of a cassoulet, mold or terrine with a thin layer of bacon, pork fat, flavorings or pastry. Cake pans are often lined with parchment paper to prevent the cake from sticking to the pan after baking.
-M-
MACERATE To soak foods, usually fruit, in liquid so they absorb the liquid's flavor. The macerating liquid is usually alcohol, liqueur, wine, brandy or sugar syrup. Macerate is also frequently applied to fruits sprinkled with sugar, which intensifies natural flavor of the fruit by drawing out its juices.
MARINATE To soak food in a seasoned liquid mixture for a certain length of time. The purpose of marinating is to add flavor and/or tenderize the food. Due to the acidic ingredients in many marinades, foods should be marinated in glass, ceramic or stainless steel containers. Foods should also be covered and refrigerated while they are marinating. When fruits are soaked in this same manner, the process is called macerating.
MASH To crush a food into a smooth and evenly textured state. For potatoes or other root vegetables, use a ricer, masher, or food mill. While food processors provide a smooth texture more like a puree or a paste, they should not be used for potatoes.
MINCE To cut food into very tiny pieces. Minced food is cut into smaller, finer pieces than diced food.
MOUNT To whisk cold butter, piece by piece, into a warm sauce for smooth texture, flavor and sheen. Each piece of butter must be thoroughly incorporated before a new piece is added so that the sauce does not break (or separate into liquid and fat).
-N-
NAP To completely coat food with a light, thin, even layer of sauce.
-O-
OPEN FACED A sandwich prepared with just one piece of bread which is topped with a wide variety of meats, vegetables, cheeses and heated or not.
-P-
PARBOIL To boil food briefly in water, cooking it only partially. Parboiling is used for dense food like carrots and potatoes. After being parboiled, these foods can be added at the last minute to quicker-cooking ingredients. Parboiling insures that all ingredients will finish cooking at the same time. Since foods will continue to cook once they have been removed from the boiling water, they should be shocked in ice water briefly to preserve color and texture. Cooking can then be completed by sauteeing or the parboiled vegetable can be added to simmering soups or stews.
PARE To remove the thin outer layer of foods using a paring knife or a vegetable peeler.
PEEL To remove the rind or skin from a fruit or vegetable using a knife or vegetable peeler.
POACH To cook food by gently simmering in liquid at or just below the boiling point. The amount of the liquid and poaching temperature depends on the food being poached.
POT ROAST To cook meat slowly by moist heat in a covered pot. The meat is first browned, then braised either on top of the stove or in the oven. Pot roasting is good for tougher cuts of meat which require longer cooking times to break down connective tissue.
POUND Pounding thinner cuts of meat tenderizes it by breaking down muscle. Kitchen mallets are generally used for pounding, but it can be done using a small frying pan as well. First place the piece of meat between two pieces of plastic wrap or wax paper.
PUREE To grind or mash food until completely smooth. This can be done using a food processor or blender or by pressing the food through a sieve.
-Q-
QUADRILLER To mark the surface of grilled or broiled food with a crisscross pattern of lines. The scorings are produced by contact with very hot single grill bars which brown the surface of the food. Very hot skewers may also be used to mark the surface.
QUENCH To quickly place a heated object in cold water. This is usually done to either stop the cooking process or to separate the skin of an object from the meat. This process is sometimes referred to as "shocking."
-R-
REDUCE To thicken or concentrate a liquid by boiling rapidly. The volume of the liquid is reduced as the water evaporates, thereby thickening the consistency and intensifying the flavor.
RICE To push cooked food through a perforated kitchen tool called a ricer. The resulting food looks like rice.
ROAST To oven-cook food in an uncovered pan. The food is exposed to high heat which produces a well-browned surface and seals in the juices. Reasonably tender pieces of meat or poultry should be used for roasting. Food that is going to be roasted for a long time may be barded to prevent drying out.