Bake -
To cook in the oven. Food is cooked slowly with gentle heat, causing the natural moisture to evaporate slowly, concentrating the flavor.
Barder - To cover meats with slices of salt pork
Baste - To moisten meat in the oven
Batter - A liquid dough thin enough to pour
Beat- To smoothen a mixture by briskly whipping or stirring it with a spoon, fork, wire whisk, rotary beater, or electric mixer.
Bechamel - Basic milk (white)sauce
Beignets - Fritters
Beurre - Butter
Bias-slice -To slice a food crosswise at a 45-degree angle.
Bind -To thicken a sauce or hot liquid by stirring in ingredients such as eggs, flour, butter, or cream.
Bisque - A thick cream soup made from shellfish
Blackened- A popular Cajun-style cooking method in which seasoned foods are cooked over high heat in a super-heated heavy skillet until charred.
Blanch -To boil briefly to loosen the skin of a fruit or a vegetable. After 30 seconds in boiling water, the fruit or vegetable should be plunged into ice water to stop the cooking action, and then the skin easily slices off.
Blend -To mix or fold two or more ingredients together to obtain equal distribution throughout the mixture.
Boil-To cook food in heated water or other liquid that is bubbling vigorously.
Bouef - Beef
Bombes - Dessert ice cream
Bordure - A ring of rice
Bouillabaisse - Fish stew
Bouillon - Reduced meat stock
Boulanger - Baker
Bourgeoise - Meats served with vegetables
Braise - A cooking technique that requires browning meat in oil or other fat and then cooking slowly in liquid. The effect of braising is to tenderize the meat.
Braiser - To braise
Bread - To coat the food with crumbs (usually with soft or dry bread crumbs), sometimes seasoned.
Brider -To tie poultry or meat
Brioche - Yeast-leavened sponge dough
Broil - To cook food directly under the heat source.
Brochette - Cubes of meat on a skewer broiled
Broth or stock
A flavorful liquid made by gently cooking meat, seafood, or vegetables (and/or their by-products, such as bones and trimming) often with herbs, in liquid, usually water.
Brown - A quick sautéing, pan/oven broiling, or grilling method done either at the beginning or end of meal preparation, often to enhance flavor, texture, or eye appeal.
Brunoise - Fine diced vegetables
Brush - Using a pastry brush, to coat a food such as meat or bread with melted butter, glaze, or other liquid.
Bundt pan
The generic name for any tube baking pan having fluted sides (though it was once a trademarked name).
Butterfly - To cut open a food such as pork chops down the center without cutting all the way through, and then spread apart.
