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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