Anise - A licorice-flavored plant whose seeds and leaves are used to flavor a variety of dishes.
Fillet - To remove bones from a fish, so that only the flesh remains. The process depends on the type of fish. Though similar, it is different for flat fish, like a flounder, or round fish, like a trout. The best way to learn how is to purchase a cookbook with details or watch the cooking shows. If in doubt, your seafood monger will do it for you.
Sift - To pass a dry ingredient through a sifter, or fine mesh screen, to loosen the particles, incorporate air, and lighten the resulting product. Also, used to combine several ingredients that are passed through at the same time. The same result may be accomplished by using a wire whisk to stir the ingredients in a bowl. If a recipe calls for presifted ingredients, sift first and then measure. If it calls for a certain amount of the ingredient, sifted, measure first.
Whisk - To mix to the specified state with a wire beater, also called a whisk. Whisking can refer to blending, beating, emulsifying, or whipping, depending on the recipe.
Toss - To combine ingredients by gently turning over until until blended. Most commonly refers to a salad, but is used for many other preparations. The easiest and most efficient way to toss is with a good pair of tongs. Alternately, two spoons, forks or one of each may be used.
Jambalaya - A Creole dish that is made with rice, tomatoes, onions, and meat.
Bread - The process of adding a coating to foods, usually for frying or baking. The food is usually first dipped in flour, then a mixture of egg and water, and finally very fine bread crumbs, corn meal or cracker crumbs. It's a good idea to let the coated food refrigerate for at least 30 minutes before frying to ensure that the coating will stick.
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