Clarify- A process of removing impurities from a liquid. It usually accomplished by skimming the surface of the liquid as it is heated.
Deglaze- The process of loosening, reducing and dissolving the reside remaining in the pan after meat has been sauteed.
Dot- The process involving the placement of small bit or pieces of food over and around food.
Giblets- The edible inside of poultry that includes the organs.
Gluten- A protein found in wheat,oats, rye, and barley.
Herbs du Provence- A seasoning blind that is used to season meat, poultry or vegetable. No solid rule on what specific herbs to use in mixture.
Infusion- A process that involves the soaking of a substance in hot liquid to extract the flavor.
Parboil- Cooking food in boiling water for only a short amount of time to retain the color, to help preserve nutrients.
Pinch-1/16 of a teaspoon or a dash.
