KEY TERMS Sauté:- add little oil and cook the ingredients in hot oil . Al Danté:- ingredients cook 75% only should not soft. BATTER:-semi liquid mixture of flour and other starch based ingredients. BLANCHING:- cook the food ingredients in boiling water or hot oil . BOUQUET GARNI:- Bunch of herbs tied together as flavouring agent. DEGLAZE:- Removal of practicals with water in pan. PAR BOIL:- cooking below to the boiling temperature Zest:- outer skin of vegetables ( lemon ,orange)