Al Dente: Pasta or rice that is cooked to a firm bite.
Au Gratin: Sprinkled with grated cheese and breadcrumbs and them browned.
Au Jus: A meat dish prepared or served with a sauce or broth made from the fluids of that meat.
Au Sec: Cooking a liquid until it is nearly dry
Barding: Wrapping meat in a layer of fat to keep it from overcooking.
Baste: Pouring juices over meat to keep it moist.
Blanch: A cooking process in which something is boiled for a brief time and then put into ice water to stop the cooking process.
Broil: Cooking under direct heat.
Braise: The process of first searing, and then finish cooking off in a liquid.
Brine: Soaking a piece of meat in salt water as a marinade.
Bone: To remove bones from poultry.
Bouquet Garni: A bunch of herbs encased in a muslin bag to flavor stew or soup.
Butterfly: A term used to describe a piece of fish or cut of meat that has been cut open with the sides spread apart resembling butterfly wings, such as butterfly pork chops.
Caramelize: The process of browning of sugar.