Flambe: I don't know how to add an accent. Is it possible to give it the accent? (also saute?)
Gratin: I just don't know this current definition. Is it a difference between US and UK usage? (Yeah, I know it's French) I'm going to proffer what I know and what I've confirmed with wiki.
Hull: difficult, not so much leafy parts as stem? Husk: to me a different thing, taking the outer papery bits from fresh walnuts or husking corn on the cob?
Infuse: doesn't make sense currently.
Leavener: another problem word for me...
Render: I don't think drippings is a word
Scald: I'm proposing to remove one meaning whch is a synonym for blanch.
Flambe -- To ignite a sauce or other liquid -- Flames add to the cooking process e.g. Steak Diane, Christmas Pudding.
Garnish -- The addition of a decorative edible ingredient -- Parsley, basil or mint sprigs, chocolate curls, lemon wedges and many more.
Glaze -- To coat with a liquid that gives a shiny surface -- Egg wash or milk on pastry or water on nearly finished loaves, provide glaze.
Gratin -- A dish topped with a browned crust -- The crust can consist of breadcrumbs, cheese, egg, melted butter, singly or in any combination. Other ingredients are available!
Hull -- To remove the calyx of soft fruit
Husk -- To remove the outer membrane of a fruit, nut or seed -- Corn, cobnuts, walnuts.
Infuse -- To extract flavour from an ingredient by steeping in liquid -- The result is an infusion. Tea and coffee are hot infusions, chilli oil a cold infusion.
Knead -- To work dough to a smooth and elastic state.
Larding -- The insertion of pieces of fat to meat -- In order to maintain moisture and improve basting.
Leaven -- A process or ingredient that causes baked goods to rise -- Yeast, bicarbonate of soda.
Peaks -- Result of a stiffly beaten ingredient or mixture -- e.g. peaks of egg white for meringue.
Pipe -- Use a bag to force out a soft ingredient as decoration -- Mashed potato, icing/frosting for a cake.
Pit -- To remove the central pip or seed from a fruit -- Apricots, olives, mangoes.
Refresh -- To plunge cooked vegetables/fruit into ice water -- Or cold water, to halt the cooking process and retain colour and flavour
Render -- To melt meat fat to create dripping.
Saute -- To fry in shallow oil.
Scald -- To heat a liquid to just below boiling point -- e.g. scalded cream or milk
Score -- Make shallow cuts on the surface of meat -- Assists in marinating, creates crackling on roast pork.
Sift -- Remove lumps from a dry ingredient by using a mesh -- e.g. sieving flour or sugar. It also helps to aerate the ingredient.
Skim -- Remove the top layer from a liquid -- e.g. cream from milk, fat from gravy or stock.
Steep -- Infuse dry ingredients in liquid
Stir-Fry -- Rapid frying with constant stirring in very little oil -- A Chinese technique usually using a wok, to cook finely cut meat, vegetables or fish.
Truss -- Use string or skewers to shape meat and poultry -- Keeps the shape whilst cooking.
Unleavened - Applies to baked goods without rising agents.
Zest -- Finely grated citrus peel -- Don't use waxed fruits, if you do, wash them in hot water beforehand. (Heating your citrus fruits will also give you more juice)