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Final dough-rise step before baking.
Proof
Cooking food, especially pasta, so as to still be firm when bitten.
Al Dente
Working solid shortening into dry ingredients using a pastry cutter or knives.
Cut in
Cutting food into small blocks about 1/4 inch in size.
Dice
To cut into extremely small, irregular pieces.
Mince
Fry quickly in a small amount of hot fat
Sauté
Foods cut into matchsticks shapes of ¼ inch x ¼ inch x 2 inches
Batonnet
Remove the outer skin from fruits or vegetables by putting in boiling water and then cold water
Blanch
Cut into pieces 1/8 x 1/8 x 1/8 inch
Brunoise
To finely slice or shred leafy vegetables or herbs by rolling leaves together then slicing
Chiffonade
A little more than 1/8 of a teaspoon
Dash
To cut food into thin, stick-sized strips 1/8 x 1/8 x 3 inches
Julienne
Foods that are blended to a smooth consistency
Puree
To make shallow cuts in the surface of a food, such as bread or meat.
Score
An iron tripod placed placed on a counter to protect if from a hot plate
Trivet
About 1/16 of a teaspoon.
Pinch
