There are many hundreds of terms for different techniques and items involved in cookery. Many of these come from French, Spanish and other languages and can seem daunting, however many are just different words for things you probably already do! Here is a list of the basic and most important terms you might find when looking through recipies.
Bake - To cook food in a hot dry oven with temperatures usually above 150 degrees
Baste - Spoon over liquid over food during cooking to keep from drying out (think Turkey at Xmas)
Beat - Mix together with lots of energy, great workout for the arms too!
Boil - To cook in boiling liquid. Water boils at 100 degrees
Brasie - To cook slowly in a small amount of liquid. Think Beef Stew in the oven
Brown - To pan cook meat, fish or veg in a pan to get colour
Chill - Food stored below 5 degrees
Chop - Cut food into small pieces. Watch those fingers!
Deep Fry - Cook food in lots of hot oil
Freeze - Store food below -18 degrees
Grate - Use a grater to shred food down to a fine pieces
Grill - To cook food quickly under a grill, either oven or freestanding
Knead - Mix together dough with your hands. Big part of bread making
Marinade - Soak food in a flavoured liquid to let it absorb the flavour. Can be done the day before to save you some time!
Pan Fry - To cook in a frying pan over the hob
Par Boil - Half cook food to soften up first and reduce cooking time. Think Roast potatoes
Pinch - A measurement of ingredients, held between thumb and first finger