Broil: To cook with intense heat directly under heat source, which seals in the juices, browns the outside and keeps the food tender.
Brown: To quickly cook food in a preheated oven, hot skillet, or under a broiler to brown the outside and seal in the juices.
Deglaze: To add liquid to a pan in which food has been cooked, while stirring and scraping up browned bits from the bottom of the pan.
Devein: To remove the gray-black vein from the back of a shrimp.
Fillet: To cut meat, chicken, or fish from the bone.
Fry: To cook food in hot fat in a skillet over hight heat until crisp and brown.
Grill: To cook on a rack over hot coals or under a broiler in order to seal in juices.
Lard: To insert thin strips of fat in meat prior to cooking, to add moistness.
Marinate: To tenderize and flavor food in a seasoned liquid.
Pan-Broil: To cook on top of stove in a heavy preheated skillet over high heat, pouring off fat or liquid as it accumulates.