Food and Wine

To mark the surface of grilled or broiled food with a crisscross pattern of lines. The scorings are produced by contact with very hot single grill bars which brown the surface of the food. Very hot skewers may also be used to mark the surface.

A small short-tailed Old World game bird resembling a small partridge typically having brown camouflaged plumage.

To quickly place a heated object in cold water. This is usually done to either stop the cooking process or to separate the skin of an object from the meat. This process is sometimes referred to as 'shocking.'