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Terms used in cooking and baking

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To chop or dice food into tiny, 1/8 inch or less irregular pieces.   Mince  
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Slowly heating wine, juices or cider with spices, citrus and sugar.   Mull  
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Partly cooking in a boiling salted liquid as in blanching.   Parboil  
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A non-stick, silicone coated, heat-resistant paper used in cooking.   Parchment  
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Cooking method that uses steam under a locked lid to produce high temperatures and achieve a faster cooking time.   Pressure cooking  
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To slowly or rapidly cook liquids down so that some or most of the water evaporates.   Reduce  
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A somewhat equal cooked mixture of flour and oil, fat or butter used to thicken liquids. Most roux is made with a little more flour than fat.   Roux  
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