REFRESHING
The process of adding a newer wine, distilled spirit or others beverage to the existing one to give the old product a new live lines.
Submerging a food (usually a vegetable) in a cold sauté to cool it quickly and prevent further cooking also know as shacking.
ROASTING
A dry - heat cooking method that heats food by surrounding it with hot, dry air in a closed environment or on a spit over an open fire, the terms usually applied to meats , poultry, game and vegetables.
BKIM
To remove the upper part of liquid while leaving the rest intact (e.g removing fat from a liquid or scum from a soup or stew)
ROCK SALT
A large , coarse salt that is less refined than table salt.it has a garnish cast and the is generally hot used for consumption but other as a bed for shell fish in hand-cranked ice-cream makers also know as bay salt and ice-cream salt
ROUX(ROO)
A cooked mixed of equal for sauces ,soups and other dishes. cooking the flour in fat coats the starch granules with the fat and prevent them from forming lumps when introduced in to a liquid.
SAUTÉING
A dry-heat cooking method that uses conduction to transfer heat from a hot pan to food with the aid of a small amount of hot fat; cooking usually done quickly over high temperatures.
SALAMANDER
A small overhead broiler used primarily to finish or top-brown foods .a tool with a heavy iron heat attached to a metal shaft with a wooden bundle ;heated over a burner and held closely over a dish to brown the food.
SEASON
Traditionally to enhance a food is flavor by adding salt. more commonly to enhance a foods flour by adding salt/or ground peppers well as herbs and other spices, other than adding salt and peppers , seasoning is usually done by the chef and hot by the dinner.to mature and bring a food (usually beef or game) to a proper condition by aging or special preparation.
SIMMERING
A most - heat cooking method that uses convection to transfer heat from a hot (approximately 185 - 205 f ) liquid to the food submerged in it maintaining to temperature of a liquid just below the boiling.
STIR - FRY
A dry heat cooking method similar to sautéing in which foods are cooked over very high heat with little fat while stirring constantly and briskly usually done in a work
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