| A | B |
|---|
| grate | to break food into pieces by rubbing it against a grater |
| marinate | to soak a food in a sauce before cooking to add flavor or tenderize |
| julienne | to cut into long, thin strips |
| bake | to cook by dry heat usually in the oven |
| steam | to cook over boiling water |
| chill | to refrigerate a food until it is completely cold |
| sift | to put dry ingredients through a sifter to mix or remove lumps |
| whip | to beat rapidly until the mixture is fluffy |
| broil | to cook by direct heat, as in a broiler |
| roast | to cook meat or poultry in the oven by dry heat . |
| cut in | to combine shortening and dry ingredients with a pastry blender or two knives |
| grease | to rub a surface with fat, such as shortening oil or butter. |
| season | to add salt, pepper, herbs and other seasonings to a food |
| sift | to put dry ingrediets through a sifter to break up particles and mix thoroughly |
| saute | to cook in small amount of hot fat |
| knead | to press and fold dough with the hands until it is smooth |
| chop | to cut into small pieces |
| mince | to cut into very small pieces |
| pare | to rmove a thin layer of skin or peeling from fruits or vegetables |
| simmer | to cook in liquid that is just below the boiling point |
