1. Double Boiler — A utensil made up of two pans that fit together. Heat from the water boiling in the lower pan cooks food in the upper pan without scorching.
2. Paella Pan — A shallow, two-handled skillet used to make and serve paella, Spain’s national dish. (Any large skillet can be used in place of this pan.)
3. Pastry Brush — A small brush with nylon bristles used for coating food with melted butter or other liquids.
4. wok — A pot with a rounded bottom and sloping sides, ideally suited for stir-frying. A large skillet is a fine substitute.
1. Baste — To pour, brush, or spoon liquid over food as it cooks in order to flavor and moisten it.
2. Braise — To cook slowly in a covered pot with liquid.
3. Broil — To cook food directly under a heat source so that the side facing the heat cooks rapidly.
4. Fold — To blend an ingredient with other ingredients by using a gentle, overturning circular motion instead of stirring or beating.
5. Garnish — To decorate with small pieces of food such as parsley sprigs
knead—To work dough by pressing it with both palms, pushing it outward, and then pressing it over on itself.
6. Marinate — To soak food in a liquid in order to add flavor and to tenderize it.
7. Mince — To chop food into very small pieces.
8. Sauté — To fry quickly over high heat in oil or fat, stirring or turning the food to prevent burning.
9. Scald — To heat a liquid to a temperature just below its boiling point
sift—To mix several dry ingredients together or to remove lumps in dry ingredients by putting them through a sifter.
10. Simmer — To cook over low heat in liquid kept just below its boiling point. Bubbles may occasionally rise to the surface.
11. Stir-Fry — To quickly cook bite-sized pieces of food in a small amount of oil over high heat.
12. Whip — To beat cream, gelatin, or egg whites at high speed until light and fluffy in texture.
The terms and utensils were published in 'Holiday Cooking Around The World - p17'.
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