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A food that was scalded in boiling water and then moved to cold water to stop cooking. Result in a softened texture.

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Food that has been cooked in nearly boiling liquid. Often results in a tender, moist texture.

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Food that has been beaten to incorporate air. Often results in a light, fluffy texture.

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A food that becomes moistened by having a flavorful coating dripped or brushed onto its surface. May result in a glossy apperance and thin, crisp outer layer.

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A food that has been cooked slowly until it is browned and becomes sweeter in taste.

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A food that has been introduced to bacteria, yeast or another microorganism to produce organic acids, alcohols or gases. May result in a pungent, biting flavor.

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In cooking, tempering is the process of combining two ingredients of radically different temperatures. The two ingredients are slowly combined so they both gradually rise to the same temperature.

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A food (usually meat) that has been soaked in liquid containing flavorful ingredients like herbs, spices, vinegar and oil.