Bake (Slow Roast) – As it pertains to meats, it is identical to roasting except that the cooking temperature is lower (about 325°F) and the cooking time is longer.  Usually reserved for lesser cuts of meat as the slower cooking allows for the breakdown of tougher tissues.

Baste – To moisten a food with liquid such as pan drippings or stock during the cooking process to prevent it from drying out.  

Blanch (Par-Cook) – To briefly cook an item in water or fat prior to finishing or storing.

Braise – A low heat, moist cooking method in which the meat is often marinated beforehand.  It is then seared and placed in a pot or casserole with a cover that will just hold the product.  Thickly sliced vegetable, such as carrots, onions, shallots, and garlic, are sweated and placed under the meat along with herbs such as thyme, bay leaf, and parsley.  Marinade and/or stock is added to cover 1/3 to 1/2 of the meat.  Pot is then covered with aluminum foil before placing the lid to ensure a tight seal.  It is then placed in a 325°F. oven.  Meat is turned frequently until done, which can be gauged by inserting a skewer into the thickest part of the meat.  If it pulls out freely the meat is done.  Cooking time is approximately ½ hour per pound, but not less than 1½ hour.

Broil – A quick, dry, very high heat cooking method in which heat is radiated exclusively from above the food item.  Used most often for thinner cuts of meat.

Brunoise – A very small dice. 1/8 X 1/8 X 1/8 inch

Carryover Cooking – After a cut of meat is removed from the heat its internal temperature continues to rise by 10° to 15°F., depending on its size.  Take this into account when estimating the doneness of your meat.  Remember; meat that is under cooked can always be cooked a little more, while overcooked meat cannot be uncooked.

Dice – To cut into a cube shape.   Small dice = ¼ X ¼ X ¼ inch  Medium dice = 1/3 X 1/3 X 1/3 inch  Large dice = ¾ X ¾ X ¾ inch

Mince – To chop into very small pieces.

Pan Fry – Cooking in a wide deep pan on the range top over high heat with a considerable amount to fat or oil, ¼ to ½ inch.  Appropriate for thinner cuts of meat, which are often breaded.

Pan Roast – A relatively new cooking technique that sees extensive use in many restaurants.  Item is sautéed at medium-high to high heat in an oven-safe sauté pan or shallow cast iron pan until about ¼ to ½ done, taking care to sear the surface well.  The pan is then placed in a high heat oven (425° - 450°F.) until desired doneness is obtained.  Works well for thick steaks and especially duck breasts.  Must be closely attended, as this is a very quick cooking method.  

Resting Time – Amount of time needed for a freshly cooked piece of meat to relax and reabsorb its juices.  Not allowing the meat to rest will result in a drier, tougher product when it is sliced.  A general guideline is allowing it to rest for 2 minutes per pound.

Roast – A dry, high-heat (about 400°F.) cooking method.  Best results are obtained by roasting the cut of meat on a rack suspended over a catch pan.  The resulting drippings may be used for gravy.  

Sauté – Cooking in a wide shallow pan on the range top over high heat with a minimal amount of fat or oil.  Appropriate for thinner and smaller cuts of meat.

Sear – Browning the surface of meat over high heat to add flavor and seal in juices.  Often performed before finishing with another cooking method such as braising.

Simmer – To maintain the temperature of a liquid just below boiling so that very little movement is seen.

Stew – Basically identical to braising but involving much smaller cuts of meat.

Stock – A rich concentrated broth.

Sweat - To slowly cook vegetables in a small amount of fat or oil until they soften.  No browning is desired.