Zest – Shavings that are taken from the peel of lemon, orange, or other citrus fruit. Used as a garnish or to flavour dishes.

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Yeast – Used to help flour rise, yeast produces sugars which in turn produce carbon dioxide that’s used as a leavening agent.

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Whipping Cream – Whipping cream is very heavy with 35% or more fat content.

Worcestershire Sauce – A spicy, rich, dark sauce, Worcestershire is used in cooking or on the side as a condiment.

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Vegetable Shortening – This is an alternative that can be used for animal lard.

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Unmould – To remove a jelly, bread, or other food from a mould while still making sure that it holds its shape.

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Tarragon – An herb that’s flavoured with aniseed and is used for flavouring.

Thyme – A savoury green herb that comes crushed, ground, or fresh.

Topside – A cut of beef that comes from the rear of the animal.

Truss – To tie down the legs and wings of a bird such as chicken or turkey so that they lie flat against the breasts and the centre of the bird. This is done so that protruding edges don’t get burned and so that the bird can cook more evenly.

Tumeric – A sharp yellow spice, this is used both for flavouring and for colouring.

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Saffron – The very most expensive spice, saffron is used for flavouring and to give food a yellow colour. It’s derived from the crocus flower.

Sage – This is a very aromatic herb that’s used for flavouring. It’s commonly found in turkey and poultry dishes, as well as stuffing.

Saute – To quickly cook food in a small amount of oil until it’s browned evenly on all sides.

Score – To make small and shallow cuts along one side of meat. This allows heat to escape during cooking and allows the meat to cook more evenly.

Simmer – Once liquid has been brought up to a boil, the heat is turned down and the liquid is brought to a temperature that’s just below the boiling point.

Sirloin – A very choice cut of beef.

Slurry – A combination of broth/water and cornstarch/flour meant to thicken a liquid. Slurrys should be made beforehand in order to prevent the liquid from having clumps in it. It’s also important to note that in order to be effective, slurrys need to be added to hot liquids.

Souffle – A souffle can be sweet or savoury and is made with egg yolks. Egg whites are then beaten and folded in and the entire dish is then baked.

Stock – A liquid that has had vegetables, beef, or poultry cooked in so that the liquid has absorbed the colour and flavour. Water can be used to make a stock and wine is another popular option.

Sweat – Sweating is a way of cooking vegetables so that they are steamed, softened but not browned. A very, very tiny amount of liquid is used when sweating vegetables.

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Radicchio – A type of chicory that’s crisp, bitter, and quite peppery.

Ragout – A stew that’s made from meat, fish, or poultry.

Ratatouille – A stew that’s made with vegetables and herbs.

Reduce – To make a liquid thicker and more concentrated by bringing it to the boiling point and boiling until the excess water is removed.

Relax – To let pastry sit after rolling sheets out to prevent shrinkage. Relaxing can also be used to refer to meats that are finishes cooking and should sit for a moment before being cut.

Render – To remove the fat from meat by slow cooking it.

Rice Vinegar – This vinegar is made from rice wine.

Roast – To cook meat using direct heat in an oven.

Rosemary – Can be used fresh or dried, rosemary has a strong smell and flavour. It’s often left as a whole twig for garnish.

Rump – This is a cut of beef that comes from the lower back.

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Quiche – An open pie or flan with a savoury filling.

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