Scald - To heat milk or cream to a temperature just before it boils.
Shred - To cut, slice or tear into thin strips. Also, to pull apart very tender cooked meats, usually with a fork.
Garnish - To enhance finished foods with flavor or visual appeal by using other edible products on the plate. The most common are herbs, but there are many other possibilites including, but not limited to, fruits, small vegetables and edible flowers.
Andouille sausage - A smoked, spicy pork sausage that is popular in Cajun recipes such as gumbo and jambalaya.
Julienne - To cut food into thin strips.
Baste - To add moisture, flavor and color to foods by brushing, drizzling or spooning pan juices or other liquids over the food at various times during the cooking process. This is especially essential when cooking with dry heat, such as oven roasting or grilling.
Debone - To remove the bones from meat or poultry. This is best done with a flexible boning knife so that you can get as close to the bone as possible without losing meat. If in doubt, get a good cookbook that shows the process in stages, or watch the cooking shows. Your butcher will also do it for you, but it's fun to learn how.
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