ragout
Stew.

ramekin
A small, ovenproof dish, usually ceramic. Also ramequin.

reach-in refrigerator
A refrigeration unit, or set of units, with pass-through doors. They are often used in the pantry area for storage of salads, cold hors-d'oeuvre, and other frequently used items.

reduce
To decrease the volume of a liquid by simmering or boiling; used to provide a thicker consistency and/or concentrated flavors.

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.

risotto
Rice that is sauteed briefly in butter with onions and possibly other aromatics, then combined with stock, which is added in several additions and stirred constantly, producing a creamy texture with grains that are still al dente.

roast
To cook in an oven or on a spit over a fire.

roe
Fish or shellfish eggs.

roll
use a rolling pin to flatten

rub
A combination of spices and herbs applied to foods as a marinade or flavorful 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 pasty consistency.