Bake - To cook or dry heat in an oven and this applies to all oven cooked foods except meats which when baked, are usually known as roasts.

Blanche - To partially cook food, usually vegetables or fruit, in boiling water or steam. Immediately after blanching, vegetables are usually placed in ice water to stop the cooking and set the color.

Coddle - To cook gently just below the boiling point. Most commonly refers to eggs, where the egg is cooked for 1 minute in the shell.

Aioli - A simple mixture of garlic and maynaise.

Hor d'oeuvre - ( ohr-duh-vr ) :(French) Petite appetizers or relishes. Serve as the first course of the meal.

Grilling - Cooking directly under a flame in an oven or on a grate over hot coals.

Griddle - Flat metal plate used to bake breads and pancakes on the top of the stove.

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