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.
Flake - To gently separate into small pieces, usually with a fork or your fingers. Most commonly refers to cooked fish which, because of its texture, flakes easily.
Jambalaya - A Creole dish that is made with rice, tomatoes, onions, and meat.
Pare - To remove skins and peels from fruits or vegetables with a small knife or peeler.
Pinch - As much of an ingredient that can be held between the thumb and forefinger. A very small, approximate amount.
Marinate - To add liquid or dry ingredients to food that enhance flavor and/or tenderize after it sets for a given amount of time. Usually used in reference to meats and vegetables. Liquid marinades often include an acid, such as vinegar, wine or citrus juice, mixed with herbs, spices and oil. Dry marinades are usually in the form of spice and herb rubs.
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.
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