Many terms are used exclusively in cooking. You need to know what they mean in order to understand even basic recipes. Some of the most common are defined here

Appetizers: a small serving of food or beverage served before a meal or the main course of a meal to stimulate one’s appetite

Bake: to cook on dry heat.

Beverage: a drink other than water.

Blanch: to pre-heat in boiling water or steam for few minutes. Use to remove the skin from nuts and fruits.

Blend: to thoroughly mix two or more ingredients.

Boil:  to cook in steaming liquid.

Canapé: a tiny piece of bread or a cracker which is topped with an appetizer.

Caramelize: to melt sugar and cook until golden brown.

Chop: to cut food into small pieces.

Complimentary: food in meal as rice or roti.

Crouton: cubes of toasted or fried bread used in soups, salad and in garnishes

Dessert: the sweet course eaten at the end of a meal which gives the feeling of satisfaction or fullness.

Fillet : long thin boneless strips of fish or lean meat.

Flake: to break lightly into small pieces with a fork.

Frost: covered with icing.

Garnish: to decorate the food with contrasting colors.

Main dish or main course: Main dish is said to be the main dish of the menu which mostly contain meat in it.

Mash: to reduce to soft pulpy state

Roast: to cook by dry heat usually in oven.

Sauté : to cook in small amount of fat on low heat with frequent turning.

Season: to add salt, pepper, spices, herbs etc. for improving the flavor.

Side dish: A side dish, referred to as a side item, or simply a side food item that accompanies the main course.

Sift: to pass through a sieve.

Simmer: to cook in liquid at a temperature just below boiling point.

Stir: to mix food material with circular motion in order to blend them to produce a uniform consistency.

Stock: the liquid in which meat, poultry, fish or vegetables have been cooked.

Toss: to lightly mix ingredients without mashing them.

Whip: to beat rapidly to increase volume by the incorporation of air.