Bacalao - Dried salted cod.
Caramelize - The process through which natural sugars in foods become browned and flavorful while cooking. This is usually done over a constant heat of low to medium-low. Caramelization can be quickened with the addition of a little sugar. Either way, be careful not to burn.
Chiffonade - Finely shredded vegetables, usually herbs, most often to be used as a garnish.
Deglaze - The process of scraping up all the frond, or browned bits, that collects in the bottom of a pan or skillet after cooking. Liquid is added to the pan and, as it heats up, the bottom is scraped with a spoon or spatula so that the residue is added back into the liquid for lots of extra flavor.
Gazpacho - A cold soup that originated in Spain. Ingredients include: tomatoes, bell peppers, onions, celery, garlic, vinegar, and lemon juice.
Hollandaise Sauce - A sauce made with egg yolks, butter, and lemon juice
Macerate - To add liquid to food, or an ingredient, such as sugar, that causes liquid to form, in order to soften and enhance flavor after it sets for a given amount of time. Usually used in reference to fresh fruits.
Mix - To combine ingredients with a spoon or beaters until well incorporated.
Pit - To remove the seed from a piece of fruit by cutting around the sides of the fruit and pulling the seed away from the flesh.
Refresh - To restore by placing in water. Most commonly used in reference to blanched vegetables that are placed immediately in ice water to stop the cooking, set the color and restore the crispness. Greens and herbs that are still very fresh but have gone limp can be restored to the original state by placing in cold (not ice) water and then patted dry.
Whip - To beat briskly with a wire whisk or electric mixer to incorporate air, which in turn adds volume. Usually used in reference to cream or egg whites. To whip cream, which has fat, always chill the bowl, beaters and cream first. Egg whites, which are mostly water, should be whipped at room temperature.
