Thawing - the process of warming from food to be eaten or prepared for cookery., Sieve - mesh strainer., Crustacean - shellfish with hard outer shell and jointed skeleton., Soaked - to submerged it into water., Fabricated - the process of cutting, boning and portioning large cuts of meat to menu specification., Palatable - agreeable to the palate or taste., Poach - to cook food in a liquid to just below the boiling point. Often used to cook eggs., Pound - to flatten or tenderize a piece of meat., Delectably - extremely delicious or appealing., Salsa - a fush or cooked mixture of chilles, tomatoes, onions., Spoilage - process leading to a product becoming either undesirable or unacceptable for human consumption.., Accompaniment - complement the main food and enrich its taste., Relish - cooked or pickled chopped fruits or vegetables that are mixed together in sauce., Giblets - refers to the hearts, livers, and gizzard of poultry, mainly chicken and turkey., Neutral - zero to very little flavor and aroma., Versatile - having many different uses such as egg, pepper and potato., Variations - present different way to showcase the main recipe., Liaison - a mixture of one part egg yolk and three parts heavy cream used., Grease - apply fat, butter and oil to tray to prevent food from sticking to it., Crouton - a small piece of bread that have been grilled or toasted., Cuisine - a style of cooking., Knead - means working dough with your hands by pressing, folding and stretching it., Parboil - to boil food only slightly., Al dente - refers to pasta or rice cooked to be firm when bitten., Trim - to cut off unwanted fat on meat, or to remove stems or leaves on fruits or vegetables., Blanch - to immerse food into boiling water for a short time, and then transfer to a bowl of ice water to stop the cooking process., Braising - a long, slow cooking process., Degrease - to spoon or drain fat or grease from a soup, stock, sauce or gravy., Dredge - to coat food with a dry ingredient, such as flour, bread crumbs or cornmeal before frying., Elastin - the hard, yellow tissue that does not breakdown during cooking.,

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