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culinary vocab.

saute fried quickly in little hot fat
simmering stay just below the boiling point while being heated
zesting fine shreds from a citrus fruit
deglazing to remove brown bits of food from the bottom of the pan after sautéing
cutlet boneless slice of meat
deep frying cooking by completely submerging food in hot fat
julienne cut food into think, stick-sized strips
poach to cook in the over or in simmering liquid
blanch to immerse in rapidly boiling water to allow to cook slightly
Carmelize to heat sugar in order to turn brown and give an give it a special taste
Created by: rickiaf