To remove the bones of fish, meat or poultry.

To seperate cooked food, particularly fish, so it falls into its natural division. Flaking is a method often used on ingredients such as chocolate, almonds, bran etc. to top, garnish or add to desserts.

'Flambé' is a French culinary term meaning 'to pour spirits over and ignite', thus enhancing the flavour. Not only does it make for a great show, the flame toasts the food and helps brown it. If the dish contains sugar, this will caramelise it. You can use brandy, whisky, vodka (basically any 'hard tack' high in alcohol) and liqueuers. While liqueurs can be flambéd alone, but for best effect mix with a stronger spirit such as rum or brandy. Generally, make sure the food is very hot, and heat the spirit in a tiny saucepan until hot but not boiling before adding to the dish. Use a long match or lighter to ignite it, tilting the pan away from you as you light the alcohol. The liquor should always be added at the very last moment and lit as quickly as possible to avoid the liquor soaking into the food. Let the alcohol burn off enough and leave the flame to go out naturally so the flavour does not overpower the dish.

To gently combine a light and airy mixture (such as beaten egg whites) with a heavier mixture (such as whipping cream). The heavier mixure is placed at the bottom and folded or lifted from underneath with a spatula into the lighter mixture. This allows as much air into the mixture as possible to keep it light.

To cook food that has been thinly sliced until crisp, slighly brown and curly. Particularly meats and vegetables are used in this method.

To cook food or ingredients in oil, margarine or butter, this can be done until the food is lightly fried or crisp brown and crusts form.