DEGLAZE - To swirl a liquid in a saute pan, roast pan, or other pan to dissolve cooked particles of food remaining on the bottom.
DRY-HEAT COOKING METHODS - Methods in which heat is conducted to foods without the use of moisture.
GLAZE - To give shine to the surface of a food, by applying a sauce, aspic, sugar, or icing, and/or by browning or melting under a broiler or salamander or in an oven.
MOIST-HEAT COOKING METHODS - Methods in which heat is conducted to foods by water or other liquid (except fat) or by steam.
PARBOIL - To cook partially in a boiling or simmering liquid.
PARCOOK - To cook partially by any method.
POACH - To cook very gently in water or other liquid that is hot but not actually bubbling, about 160°F-180°F.
REDUCE - To cook by simmering or boiling until the quantity of liquid is decreased, often done to concentrate flavors.
SEAR - To brown the surface of a food quickly at a high temperature.
STEW - To simmer a food or foods in a small amount of liquid, which is usually served with the food as a sauce.
SWEAT - To cook slowly in fat without browning, sometimes under a cover.
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