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11 A quick guide to cooking Boned Meat or fish that has had all bones removed. Barding The process of wrapping meat, poultry or fish in thin layers of bacon to prevent it from drying out while cooking. Blanching The process of covering vegetables or fruit in boiling water for a short period before then plunging it into ice-cold water. Emulsion The process of combining two components that usually cannot be mixed; these ingredients are instead blended quickly together, using a hand-held mixer for example. It is used, for example, to mix oil and vinegar together to make dressings. 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.