Acidulate:

Give a bitter or acid taste by adding vinegar or lemon juice.

Aromatic:

A plant ingredient used to impart flavour to a preparation. Examples: garlic, chives, vanilla, citrus zest, herbs, onion, leek, and celery.

Arrange:

Place food in serving dishes in an attractive manner.

Bake blind:

Lightly bake an empty pastry crust without allowing it to turn golden or brown.

Bard:

Line a baking mould or partially wrap a piece of meat, poultry, game, or fish, with thin slices of lard (called bards) to prevent it from drying during cooking.

Baste:

Pour cooking juices, fat, or a warm sauce onto meat or fish several times during cooking to prevent the food surface from drying.

Beat:

Hit, stir, or work an ingredient to blend it with others, or alter the appearance, colour or thickness.

Beat until soft/firm peaks form:

Incorporate air bubbles into egg whites or cream by beating.

Bind:

Make a sauce, cream, or soup thicker and smoother by adding an ingredient such as flour, starch, egg yolk, cream, or butter.

Blanch:

Briefly plunge raw food into boiling water. Remove the peel or skin of a fruit or nut after immersing it in boiling water.

Blot dry:

Remove moisture from a washed or cooked food by placing it on a cloth or paper towel.

Boil

cook food in liquid maintained at boiling point. 

• Rolling boil, roiling boil, or rapid boil: large bubbles break the surface of the liquid 
• Slow boil: only just boiling

Braise:

Slowly cook (meat, fish, vegetables) over low heat in a closed container with a small amount of liquid, after browning the food on all sides in fat.

Bread:

Coat food with breadcrumbs or batter before frying, sautéing or grilling.

Broil:

Expose food to direct heat from the oven broiler.

Caramelize:

Turn sugar into caramel by heating (to a characteristic golden or brown colour).

• Coat a baking mould with sugar and heat to caramelize.
• Evaporate the meat cooking juices in the bottom of the pan.
• Glazed vegetables are lightly caramelized in sugar and a small amount of water or butter in a flat-bottom dish.

Carve:

Cut meat or poultry into pieces.

Chop:

Cut in small pieces with a knife or food processor.

Clarify:

Make a cloudy broth, consommé, jelly, or butter clear by skimming off and removing impurities.

Coat:

Lightly cover food with a product or preparation.

Colour:

• Colour meat: caramelize the surface by searing over high heat in fat or by exposing it to radiant heat (i.e, in an oven or barbecue). 
• Add natural colouring (e.g., beet juice, tomato paste, or caramel) to a preparation to enhance the colour.

Combine:

Mix different foods into a homogenous preparation.

Condiment:

Broadly, any natural or prepared ingredient that enhances the flavour of a dish and is added during preparation or served alongside the dish. Natural condiments: salt, pepper, sugar, spices, garlic, vinegar, and others. Prepared condiments: mustard, ketchup, pickles, pesto, etc.

Cook at a rapid boil:

Cook food in a strongly boiling liquid.

Cook:

Prepare food to make it edible and appetizing. Transform food from its raw state to a cooked state by exposing it to a heat source.

Cook at a slow boil:

Cook food in a barely boiling liquid.

Cook in a double boiler; double boil:

Gently cook food in a recipient that sits in a larger pan of boiling water.

Cream:

Add cream to preparation (soup, sauce, etc.). Beat a solid fat, with or without sugar, until soft, light, and supple, using a wooden spoon or beaters.

Crumble:

Reduce to crumbs.

Crush:

Break or cut food into irregular or coarse chunks, or pound into small pieces, but without reducing to powder or pulp.