Dust - To sprinkle lightly before or after cooking with dry ingredients, such as flour, granulated or confectioner's sugar or spices.
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.
Miso - A Japanese fermented soybean paste used in cooking.
Stew - To cook foods slowly in a specified amount of liquid in a covered pot or pan.
Temper - Technically, to moderate. In cooking, tempering most often refers to slightly warming beaten eggs, by rapidly stirring a little of the hot ingredients into them, before adding them to the hot mixture so that they will combine, stirring rapidly again, without solidifying. It also refers to the softening of a heavy mixture before folding in a whipped mixture, so that incorporation occurs without deflation.
Macerate - To add liquid to food, or an ingredient, such as sugar, that causes liquid to form, in order to soften and enhance flavor after it sets for a given amount of time. Usually used in reference to fresh fruits.
Pat - To take the underside of the hand and gently press a food. The purpose might be to pat dry ingredients onto the surface so they will adhere during cooking, or to pat with a towel to remove excess moisture.
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