Sauté - Literally means "to jump". To quickly fry foods in a little fat, usually oil or butter, in an open skillet over medium-high to high heat, turning or tossing often, until tender and lightly browned, as dictated by the recipe.
Anise - A licorice-flavored plant whose seeds and leaves are used to flavor a variety of dishes.
Julienne - To slice foods in match-size sticks, about 1/8-inch wide and 2-inches long. This can easily be accomplished with a knife by stacking slices, then cutting down very thinly. You can also use a mandoline or a processor or electric mixer blade.
Proof - To activate yeast, or other leavening agent, before using in a recipe. The yeast is normally added to a liquid, possibly mixed with sugar, and allowed to set a given amount of time until it bubbles. If it doesn't bubble, it is old and should be discarded.
Strain - To pass a liquid or moist mixture through a colander, sieve or cheese cloth to remove solid particles.
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.
Bread - The process of adding a coating to foods, usually for frying or baking. The food is usually first dipped in flour, then a mixture of egg and water, and finally very fine bread crumbs, corn meal or cracker crumbs. It's a good idea to let the coated food refrigerate for at least 30 minutes before frying to ensure that the coating will stick.
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