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Terms used in Meat Cookery Bake-To cook by dry heat, ususally in the oven.  When applied to cooking meats uncovered in oven or on a spit, it is referred to as roasting. Barbecue-To raost slowly on a spit over coals, in a rotisserie, or in the oven, basting occasionally with a highly seasoned sauce.  Often refers to foods cooked or served with barbecue sauce. Baste-To moisten foods during cooking witj pan drippings, water, oil or a special sauce to prevent drying or to add distinctive flavor. Boil-To cook in liquid at boilinng temperature (212 degrees at sea level). Braise-to brown in a small amount of hot fat, then add a small amount of liquid and cook slowly in tightly covered utensil on top of range or in oven. Broil-To cook by direct heat, usually in broiler, or over hot coals. Dredge-To srinkle or coat with flour or corn meal. Fry-To cook in hot fat.  To cook in a small amount of fat is called pan-frying or sauteing; to cook in a 1 - to 2 inch layer of ot fat is called shallow fat frying and to cook in a deep layer of fat is called deep-fat frying. Garnish-To trim with small pieces of colorful food. Lard-To insert strips of fat in gashed made in meat or to place slices of fat on top of uncooked lea n meat or fish for flavor or to prevent dryness. Marinate- To allow a food to stand in a liquid usually French dressing or a mixture of oil and vinegar to tenserize or add to the flavor. Pan-Broil- To cook ;uncovered in a hot frying pan, pouring off fat as it accumulates. Pan-Fry- to cook in a small amount of fat. Roast-To cook by dry heat, ususally in the oven. Score-To cut narrow grooves or gashes part way through the outer surface of food. Sear-To simmer long time in small amount liquid. Truss-To tie chicken, turkey, or other meat with metal or wooden pins (skewere) to hold its shape during cooking.