raft: A mixture of ingredients used to clarify consommé. The term refers to the fact that the ingredients rise to the surface and form a floating mass. reduce: To decrease the volume of a liquid by simmering or boiling; used to provide a thicker consistency and/or concentrated flavours. reduction: The product that results when a liquid is reduced. refresh: To plunge an item into, or run it under, cold water after blanching to prevent further cooking. Also known as shock. render: To melt fat and clarify the drippings for use in sauteeing or pan frying. rest: To allow food to rest after roasting and before carving; this allows the juices to seep back into the meat fibres. rich dough: A yeast dough that contains fats such as butter or egg yolks. May also contain sweeteners. rillet: Potted meat, or meat that is slowly cooked in seasoned fat, then shredded or pounded with some of the fat into a paste. The mixture is packed into ramekins and covered with a thin layer of fat. roast: To cook in an oven or on a spit over a fire. roe: Fish or shellfish eggs. roll-in: Butter or a butter-based mixture that is placed between layers of pastry dough, which is then rolled and folded repeatedly to form numerous layers. When the dough is baked, the layers remain discrete, producing a very flaky, rich pastry. round: A cut of beef from the hind quarter that includes the top and bottom round, eye, and top sirloin. It is lean and usually braised or roasted. Also, in baking, to shape pieces of yeast dough into balls. This process stretches and relaxes the gluten and ensures even rising and a smooth crust. rub: A combination of spices and herbs applied to foods as a marinade or flavourful crust. Dry rubs are generally based upon spices; wet rubs (sometimes known as mops) may include moist ingredients such as fresh herbs, vegetables and fruit juice or broth if necessary to make a pastry consistency.