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• Blanching Brief cooking in heavily boiling water, usually followed by cooling.
• Blooming spices Heating spices briefly in fat or a dry pan to release their aroma before they meet anything else.
• Braising Browning, then cooking slowly in a small amount of liquid in a covered pot.
• Deep-frying Cooking fully submerged in hot fat, usually 160–190 °C.
• Deglazing Dissolving the browned residue in a pan with liquid, to turn it into sauce.
• Emulsifying Dispersing fat and water into each other so they behave as one smooth sauce.
• Grilling Cooking over or under direct radiant heat, close to the source.
• Poaching Cooking submerged in liquid held below a simmer, around 70–85 °C.
• Reducing Simmering a liquid uncovered to evaporate water and concentrate what is left.
• Resting meat Leaving cooked meat off the heat before cutting it.
• Roasting Cooking in dry oven heat, uncovered, so the surface browns while the inside cooks.
• Sautéing Cooking small or thin pieces quickly in a little fat over fairly high heat, moving them often.