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Cooking Terms 17

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sweetened egg whites beaten until stiff but light
a mixture of rough-cut or diced vegetables, herbs and spices used for flavoring
mise en place
a French cooking term for having all your ingredients prepped and ready to use before starting to cook (very important!)
the addition of small pieces of cold butter to a sauce as a finishing process
heating wine, cider, or juices with spices, citrus and sugar
to cover a food item with a thin, even layer of sauce
grown or raised without chemicals or artificial growth enhancers, without chemical fertilizers or chemical pesticides (this is a favorite topic of mine)
oven bake
to cook foods surrounded by hot dry air
oven broil
to cook with radiant heat from above
oven poach
to cook in the oven with a small amount of water or another liquid