An Italian term applied in cooking pastas also with vegetables that means firm to the bite and yet tender.

To moisten meat or other foods while cooking also adding flavour and to prevent it from drying. The mixture for basting are usually melted fat, meat drippings, fruit juices or sauce.

Stir (cooking ingredients) vigorously to make a smooth or frothy mixture.

To plunge into a boiling liquid and cook 10 to 20 percent of doneness. This is done also to remove the outer covering or skins from nuts, fruits, and some vegetables.

Mix (a substance) with another substance so that they combine together.

To cook in water or liquid under a boiling point or reaches the point when a boiling liquid is in turmoil; its surface is agitated and rolling.

Soup consisting of meat or vegetables cooked in stock, sometimes thickened with barley or other cereals.

(of sugar or syrup) to be converted into caramel

To divide into small pieces with a knife or other sharp tool.

To cover surfaces of an item with another substance.