Cooking Terms:

Achiote Paste
Pepper paste - can be found in the specialty section or at ethnic food stores.

Clam or Lobster Base
Bouillon.

Butterfly
Shell shrimp. Cut down center where the vein is found. Pull out vein and lay shrimp out flat. Stuff and pull tail back over.

Chinois
A fine strainer.

Deglaze
After food (usually meat) has been sauteed and the food and excess fat removed from the pan, deglazing is done by heating a small amount of liquid in the pan and stirring to loosen browned bits of food on the bottom. The liquid most often used is wine or stock. The resultant mixture often becomes a base for a sauce to accompany the food cooked in the pan.

Dock the Dough
Poke holes in dough with a fork to relieve air pockets.

Duck Sauce
Can be found in the Oriental section of a grocery store.

Fish Veloute
Fish stock.

Gumbo File
Gumbo seasoning.

Hoisin Sauce
A "plum" sauce that can be found in the Oriental section of a grocery store.

Julienne
To cut food into very thin strips.

Nape
To ladle sauce onto pasta.

Non-reactive pan
A stainless steel pan.

Pepperincini
Also called Greek peppers.

Plantains
Similar to bananas. Can be bought in the fresh produce sections at grocery stores or markets.

Reduce
To boil a liquid (stock, wine, or sauce mixture) rapidly until the volume is reduced by evaporation, thereby thickening the consistency and intensifying the flavor.

Roasted Garlic
To roast garlic, put garlic cloves in pan about 1/4 covered with olive oil. Cover and bake in 300°F oven for 1 hour.

Roasted Peppers
Can be purchased fully prepared in the International section of a grocery store.

Raw Butter
Another term for whole butter.

Thai Peanut Sauce
Can be found in the Oriental section of a grocery store or at an ethnic food store.

Tomatillo
Can be found in the fresh produce sections at grocery stores or markets.