• • Crisp: To refresh or to make firm and brittle. To crisp vegetables, soak them in ice water. To crisp pretzels or crackers, heat them in a 300°F / 150°C oven.

• • Dice: To cut food into small, uniform, square pieces.

• • Julienne: To cut food, most often vegetables, into thin four-sided strips, sometimes called matchsticks.

• • Mince: To cut food, such as onions and garlic, into very fine pieces.

• • Plump: To soak foods, especially dried fruits, in a warmed liquid.

• • Purée: To mash or strain a soft or cooked food until it has a smooth consistency.

• Sear: The technique of exposing meat to a very high heat to quickly brown the outside, while sealing the juices inside.

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