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15 A quick guide to cooking Term Explanation Barding The process of wrapping meat, poultry or fish in thin layers of bacon to prevent it from drying out while cooking. Boned Meat or fish that has had all bones removed. Poaching The process of cooking food in hot, but not boiling liquid. Ready to cook Food that has been trimmed/cleaned but not yet prepared. It is used, for example, for meat where the fat and sinew has already been removed, fish where the scales and skin have been removed, or fruit and vegetables where the skin has already been removed and the flesh has been washed.