Stir-fry - To quickly cook foods over high or medium-high heat in a lightly oiled skillet or wok, stirring or tossing constantly, until desired or specified doneness.
Adobo - A sauce or paste made from a variety of ingredients that may include chiles, salt, vinegar, garlic, and herbs.
Truss - To shape food into a desired form and secure with butcher's twine or skewers. Most commonly used with poultry or meats. In the case of poultry, it is questionable whether or not it should be trussed because, although it gives a nice look to the bird after cooking, the breast tends to cook faster than the legs, thighs and wings.
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.
Grate - To rub foods, such as cheeses, vegetables, citrus skins, spices or chocolate, against a grater. Alternately, you can use a processor or mixer blade. Size of grate is dependent upon recipe and/or taste.
Steep - To soak a food in liquid for a given amount of time. Sometimes, the liquid is hot, as in tea. Other times, as with macerated fruit, the liquid is cold or room temperature.
Chiffonade - Finely shredded vegetables, usually herbs, most often to be used as a garnish.
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