All-purpouse flour - An all-around flour that comes either "bleached" or "unbleached". The texture is fine
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.
Caramelize - The process through which natural sugars in foods become browned and flavorful while cooking. This is usually done over a constant heat of low to medium-low. Caramelization can be quickened with the addition of a little sugar. Either way, be careful not to burn.
Gazpacho - A cold soup that originated in Spain. Ingredients include: tomatoes, bell peppers, onions, celery, garlic, vinegar, and lemon juice.
Braise - To cook slowly in a small amount of liquid in a covered pot. Foods are usually browned prior to braising to add flavor. Braising can be done on top of the stove or in an oven, depending on the recipe.
Coddle - To cook gently just below the boiling point. Most commonly refers to eggs, where the egg is cooked for 1 minute in the shell.
Dust - To sprinkle lightly before or after cooking with dry ingredients, such as flour, granulated or confectioner's sugar or spices.
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