CULINARY GLOSSARY

Au gratin is baking a dish until a ruddy, crisp crust of cheese or breadcrumbs forms on top.

Baking is cooking a product with dry hot air in an oven, the foundation of bread-making and confectionery.

Caramelization is heating sugars until they break down, giving a golden-amber colour and deep flavour.

Deep frying is cooking a product by immersing it in a large amount of hot oil until a crisp crust forms.

Flambé is the striking flaming of a dish with ignited alcohol for flavour and spectacle.

Glazing is coating a dish with a shiny glaze or syrup for flavour, sheen, and an appetising look.

Open fire is the oldest cooking technique, lending dishes smoky notes and primal depth.

Resting is letting cooked meat stand before slicing so the juices redistribute and do not run out.

Sweating (passeruvannia) is the light frying of vegetables over low heat in fat until soft, without browning.

Tempura is a Japanese technique of deep-frying seafood and vegetables in a light, airy batter until crisp.