Crudités: An assortment of raw vegetables (i.e., mushrooms, broccoli, celery, carrots) that is served as an hors d’oeuvre, often with a dip.
Tip: Calorie-free club soda adds sparkle to iced fruit juices and reduces the calories per portion.
Bisque: A thick creamy soup made with shellfish, game, or puréed vegetables.
Tip: For beautiful fruit salads, use an egg slicer to make perfect slices of strawberries, kiwis, or bananas.
Julienne: To cut or slice vegetables, fruits, or cheeses into match-shaped slivers.
Tip: If your pasta sauce seems a little dry, add a few tablespoons of the pasta’s cooking water.
Marinate: To allow food to stand in a liquid in order to tenderize or to add flavor.
Tip: Tomatoes added to a roast naturally tenderize the meat, as tomatoes contain natural acids that break down meat.
Fold: To incorporate a delicate ingredient, such as whipped cream, into a mixture by repeated gentle overturnings without stirring or beating.
Tip: One scant tablespoon of bulk yeast is equal to one packet of yeast.
Crimp: Pressing together two pastry layers, such as a pie crust, to seal the dough and create a decorative edge.
Tip: Preheat the oven and use the center rack for even baking.
Caramelize: To heat granulated sugar until it is melted and brown.
Tip: To make cutting dough easier, dip cookie cutters in flour or powdered sugar before pressing into dough.
Steep: To allow a food to stand in hot liquid in order to extract flavor, such as tea in hot water or poached fruit in syrup.
Tip: Add uncooked rice to the salt shaker to keep the salt free flowing.