CULINARY GLOSSARY

Barding is wrapping lean meat or poultry in a layer of fat before roasting to keep it from drying out.

Deboning is the careful separation of bones from meat, poultry, or fish while keeping the flesh intact.

Filleting is separating the flesh of fish (or meat) from the bones with a flexible knife to obtain a clean fillet.

Kneading is the mechanical working of dough to develop gluten, which gives bread its elasticity and structure.

Larding is inserting strips of fat into lean meat with a special needle to keep it moist.

Spatchcocking is removing a bird's backbone and flattening it so it cooks faster and more evenly.

Trussing is tying a bird with kitchen string into a compact shape for even cooking.