Poach: To cook something by simmering in a small amount of water.
Puree: aa smooth cream of liquidized or crushed fruit or vegetables.
Pickle: An edible product, such as a cucumber, that has been preserved and flavored in a solution of brine or vinegar.
Reduce: To cook a liquid until it is lesser in amount.
Render: toto melt and clarify hard animal fat for cooking purposes.
Roast: to cook by exposing to dry heat
Roux: A thick paste of flour and melted butter used to thicken sauces.
Reconstitute: restore (dried food or drink) to its original state by adding water.
Saute: Briefly fried in hot oil.
Scald: Scald means to heat a liquid until just below the boiling point
Steep: to put food in a liquid and leave it there, so that it becomes soft or has the same taste as the liquid