Toss - To combine ingredients by gently turning over until until blended. Most commonly refers to a salad, but is used for many other preparations. The easiest and most efficient way to toss is with a good pair of tongs. Alternately, two spoons, forks or one of each may be used.
Cream - To soften or beat one or more foods until soft and creamy. This term is usually applied to the mixing of butter and sugar.
Deglaze - A process of adding liquid to a hot pan in order to collect the bits of food which stick to the pan during cooking. This is most common with saut‚ed and roasted foods. Wine, stock, and vinegar are common deglazing liquids.
Zest - The coloured outer rind of all citrus
Pinch - Just that--the tiny amount of seasoning that can be held between your thumb and forefinger; an immeasurably small amount.
Puree - Vegetables, fruit, etc. forced through a sieve to produce a smooth, finely divided texture. Also to puree means to blend by any means.
Grilling - Cooking directly under a flame in an oven or on a grate over hot coals.
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