Chop - To cut foods into small pieces. Sizes vary from fine (approximately 1/4-inch pieces) to coarse (approximately 3/4-inch pieces). In most recipes, precision is not necessary.
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.
Paella - A dish from Spain that is made with rice, saf
Al Dente - Literally, "to the tooth" in Italian. Foods cooked to the point that there is still some resistence; tender, but slightly chewy. Used mostly in reference to pasta, which should be cooked al dente, no softer, for most recipes.
Braise - To cook slowly in a small amount of liquid in a covered pot. Foods are usually browned prior to braising to add flavor. Braising can be done on top of the stove or in an oven, depending on the recipe.
Jamaican Jerk Spices - A concoction of spices that includes cinnamon, chiles, allspice, cloves, garlic, onions, and thyme.
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.
Linguiça - A thin Portuguese sausage flavored with garlic.
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