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A preparation technique, used primarily for vegetables, that "shocks" the food item by exposing it to ice water after the food item has been blanched.

A method of cooking in which food is prepared (cooked) by placing it in a bath of hot water. The food is initially placed into a pan which is then placed within another pan containing hot water.

A process used to leach excess salt, excess blood or strong flavors from a variety of meats. The process, which may be referred to as parcooking by some, involves placing the food in a large amount of cold water and slowly bringing it to a boil, uncovered, cooking it for a shorter period of time than it typically would be cooked.

An aquatic plant that grows along the muddy edges of bodies of water such as lakes, ponds, rivers, and streams, that is also grown commercially in fields that have been flooded to produce this plant.

A process of cooking food in boiling water for only a short amount of time to retain the color, to help preserve nutrients and to firm foods, such as vegetables.

The process of lowering the temperature of a food that was just cooked to a temperature 40 degrees F (4.4 degrees C) or less in a short period of time.

The process of warming food that has been frozen so that the food can be eaten or prepared to be served.

The process of warming food that has been frozen so that the food can be eaten or prepared to be served.

A common food dish of Norway, Sweden and parts of Finland, made from whitefish, usually cod, soaked in water and lye (caustic soda) prior to cooking, using a process referred to a "luting" which served to dry the filet so it could be preserved.

The process of heating liquid to the temperature at which it will begin to transform into a gaseous state, which is 212ºF or 100ºC when water is boiled at sea level.

A type of pot that is commonly used to cook a variety of sauces, stews, egg, potato, vegetable, meat, poultry, and fish dishes.

A broad leafed green plant, related to kale that is used as an ingredient in green salads, or as a vegetable to be served for a cooked vegetable dish, or combined and with other ingredients to be stir fried and served as part of a main dish.

A preparation technique, used primarily for vegetables, that "shocks" the food item by exposing it to ice water after the food item has been blanched.

A hot or cold food dish, most often associated with rich, whipped ingredients that provide an airy texture to the dish being prepared.

A thin width, ruffled-leafed green vegetable that is a member of the cabbage family. Deep dark green in color, this variety of kale is considered one of the Italian heirloom varieties, where it is known as Cavolo Nero.

A kitchen utensil used to make a hot or cold mousse. It is a circular shaped stainless steel or aluminum ring that is used to hold the rich, whipped ingredients that provide an airy texture to the dish being prepared.

A univalve mollusk with a spiral shell. Of the various varieties, the vineyard snail, which feeds on grape leaves, is considered the best eating but it grows slowly and is difficult to raise.

A wooden rolling pin, which is used to prepare dough for baking, that does not have handles. This kitchen utensil is most often made from tight-grained hardwoods such as boxwood or beech wood.