To completely submerge the food in oil and fry. The oil is usually heated up before the food is placed in it.

To add liquid to a pan in which foods have been fried or roasted, this process dissolves congealed cooking juices or caramelised juices at the bottom of the pan by adding liquid, scraping ad stirring vigorously while bringing the liquid to the boil. The juices can then be used make gravies or added to sauces.

Grease is skimmed off liquids, it works better when the liquid is chilled because the fat solidifies and is easier to remove. If you're trying to remove it while the liquid is still warm, use a large metal spoon and sheets of paper towel to trail the surface of the liquid and remove the excess grease.

To add or highly season a dish with spicy ingredients such as cayenne pepper, Tabasco sauce, mustard and Worcestershire sauce.

To sprinkle the surface of food evenly with sugar (usualy icing sugar) or flour.

To pour a liquid such as sweet glaze, melted butter, honey, flavoured oils, liqueurs in a slow, slight trickle over dishes, salads or desserts.