Buttermilk - A sour milk that is made by adding microorganisms to whole milk.
Chiffonade - Finely shredded vegetables, usually herbs, most often to be used as a garnish.
Whisk - To mix to the specified state with a wire beater, also called a whisk. Whisking can refer to blending, beating, emulsifying, or whipping, depending on the recipe.
Sear - To cook meats quickly on all sides over high heat to brown and seal in the juices. The meat should not be turned until it is well browned on each side or it will stick to the pan.
Knead - To press and fold dough in order to give it a smoother consistency needed for leavening.
Castor Sugar - Superfine sugar.
Broil - A method of cooking where the food is placed directly underneath or above the source of heat.
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