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B

Baking

cooking food in dry heat without being exposed to a direct heat source, normally using an oven

Basting

fat or liquid used  to keep food moist and full of flavour during cooking, applied by brush or by means of spoon

Blanching

submerging food (usually fruit or vegetables) in boiling water for a brief moment, and after removing them from the heat, to run icy water over to halt the cooking process

Blending

mixing ingredients with one another to combine. Can be done by hand or with a common kitchen appliance called a blender

Boiling

heating a liquid medium, usually water, to a state where steam vapour and bubbles appear. Food is submerged in the liquid and cooked until soft

Braising

to fry food briefly before putting it in a sealed container in an oven to roast

Browning

the process of making a food product slightly darker in colour, typically by applying intense, direct heat to it

C

Casserole cooking

to cook food in a casserole dish in an oven, by simmering it in its own juices

Chilling

Placing an item of food in a refrigerator or cold store for cooling or setting

Chopping

a cutting method  that results in small chunks of food

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