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To flame foods by dousing in some form of potable alcohol and setting alight.
To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles.
To cook by braising; usually applied to fowl or rabbit.
To cook in hot fat.
To decorate a dish both to enhance its appearance and to provide a flavorful foil.
To cook with a thin sugar syrup cooked to crack stage; mixture may be thickened slightly.
To rub on a grater that separates the food in various sizes of bits or shreds.
Term used to describe any oven-baked dish--usually cooked in a shallow oval gratin dish--on which a golden brown crust of bread crumbs, cheese or creamy sauce is form.