Crudites

Raw vegetables, sliced into small batons to be dipped in a sauce, usually served as a starter or appetiser.

Braising

Cooking slowly in a little liquid in a lidded container. Meats are usually seared first.

Croquettes

Small rolls of mashed potato with fish, meat or vegetables coated in breadcrumbs and fried.

Creaming

The method of combining softened butter and sugar by beating together until a fluffy, light consistency and a pale colour is reached.

This is used in a number of cake recipes which require air in the mixture to help it to rise.

Coulis

A smooth fruit or vegetable sauce, of a fine consistency to be poured.

Blanching

Plunging fruit or vegetables very briefly into fast-boiling water to cook very lightly.

Often used to preserve flavour, texture and colour before freezing or to loosen skins on items such as tomatoes or peaches.

Roux

The base for many sauces made from butter and flour, in equal quantities.

The butter is melted and the flour is mixed in and cooked for a minute or two, to make a smooth paste that will thicken liquids added later.

Proving

The process of leaving bread dough in a warm place to rest and rise between or after kneading and shaping.

Marinating

The process of soaking raw ingredients to soften them and add flavour.

Most marinades contain oil, wine or vinegar and some dried flavourings.

The marinade is often then used to baste the food while cooking to intensify the flavour.

Julienne

Vegetables sliced into very fine strips to be used as garnishes.