To dip in egg and then coat in breadcrumbs prior to cooking, usually by frying. This helps to seal in the moisture and provides a crisp crust. To pané is to dip in seasoned flour, then egg and then breadcrumbs.

To add a little cold liquid to flour, stirring it carefully until any lumps have disappeared and it has become a smooth paste, before adding it to a greater volume of liquid to thicken a sauce or stew.

To heat in liquid to extract flavour, such as in making tea. To infuse. In the United Kingdom a brew can describe a pot of tea. It is a common slang term for beer.

Grill. To cook under direct, intense open heat.

To cook rapidly meat or poultry, onions, root vegetables and so on, in fat or oil until they take on a golden-brown colour by caramelising the surface.

Bruising means to crush a foodstuff lightly to release its flavour. Think of the aroma which is released if you "bruise" basil by touching it with your fingers, or garlic by crushing it.

To coat food with a brush using melted fat or other liquid such as beaten egg, jam (US: jelly) or milk. This may be to provide a glaze or to assist with surface caramelisation.

To burn may mean as in wood burning in a fire, or to overcook food, sometimes deliberately to caramelise the surface.

To slaughter an animal and dress it for consumption, and the person who carries out the process.

This describes the process of buttering a pan by wiping it with a butter paper or using a brush to spread around melted butter. It also refers to a sweetened fruit purée. The most common use is butter, the versatile dairy product.