What is it called to brush or pour liquid over food as cooks?

There are several terms for brushing or pouring liquid over food, depending on the context and the specific action:

General terms:

* Baste: This is the most common term, and it usually refers to pouring or brushing melted butter, fat, or sauce over meat while it's cooking to keep it moist and flavorful.

* Glaze: This term is often used for a sweet or savory sauce that is applied to food, usually near the end of cooking, to create a glossy finish.

* Moisten: This is a more general term that can be used for any type of liquid applied to food to make it more moist.

* Drizzle: This term usually refers to pouring a thin stream of liquid over food, often for decoration or flavor.

Specific terms:

* Marinate: This refers to soaking food in a liquid, often a mixture of oil, acid, and spices, to tenderize it and infuse it with flavor.

* Brush: This refers to the specific act of applying liquid to food using a brush, often used with basting or glazing.

* Coat: This is used when you want to completely cover the food with a liquid, like a marinade or batter.

* Pour: This is the most general term for applying liquid to food.

The best term to use will depend on the specific action and the type of liquid being applied. For example, you might baste a roast chicken with pan juices, glaze a ham with a honey mustard sauce, or drizzle a salad with olive oil and balsamic vinegar.