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.
Blanche - To partially cook food, usually vegetables or fruit, in boiling water or steam. Immediately after blanching, vegetables are usually placed in ice water to stop the cooking and set the color.
Grind - To process foods finely in a grinder, processor or with 2 knives (in a drum roll fashion). Some examples are ground beef for hamburgers or ground pork for sausage, but there are preparations other than meats. The advantage of grinding your own is that you can control the texture (from fine to coarse), fat, seasonings and, if it is a concern, bacteria that can form in excessively or improperly handled processed foods. By the same token, be certain you know how to handle the foods safely while grinding.
Score - To cut slits into foods before cooking for various purposes, including decoration, ease of cutting after cooking or tenderization. Also, the fat layer of a large cut of meat is often scored so that some of the fat melts out during roasting.
Mince - To cut into very fine pieces.
Sweat - To cook foods, usually chopped vegetables, over medium heat until they exude some of their moisture which, in turn, steams and softens the food without browning.
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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