Here is a list of common cooking terms to help you out in the kitchen! – CL
Some foods, however, are best cooked at a rolling boil. Rice and pasta cook more quickly and evenly in boiling water. Green vegetables are often cooked uncovered in a large amount of boiling salted water. The large quantity of water prevents the vegetables from lowering the temperature of the water, which would slow their cooking and cause them to lose their bright color. The salt also helps the vegetables retain their green color. As soon as the vegetables are done, immediately drain them in a colander and either plunge them into ice water or quickly rinse them under cold tap water until completely cool. This technique of immediately chilling the drained vegetables so they retain their flavor and color is called refreshing, or sometimes, shocking.