Slurry

A slurry is a blend of cornstarch and water (broth) usually in equal amounts blended to make a smooth paste the consistency of a very heavy cream. Always blend cornstarch with cold liquids to prevent lumping. Slurries lump very easily so you will need to quickly whisk them into your sauce. Slurries thicken very well so only use enough to reach the consistency you want. As the sauce cooks, the slurry will thicken, so let it simmer a bit while you are reaching the desired consistency.

Definition from:
Italian Cooking Made Easy

Sauté

[saw-TAY, soh-TAY]
To cook food quickly in a small amount of oil in a skillet or sauté pan over direct heat. See also FRY.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Definition from:
Epicurious

Sifted

Sift with a strainer or sifter before measuring to ensure ingredient is not compacted and there is no other foreign substance in it.

Definition from:
Pasta Recipes Online