| A | B |
|---|
| Baste | Moisten food while cooking |
| Whip | Put air into a mixture by beating |
| Steam | Cook "over" the boiling point |
| Sear | Brown meat quickly over high heat |
| Scald | Quickly heat to the boiling point |
| Saute | Pan fry in hot fat |
| Puree | Make a food thick by processing |
| Pound | Make meat tender by hitting with mallet |
| Poach | Cook food in liquid that is just below the boiling point |
| Blanch | Dip fruits and vegetables in boiling water |
| Braise | Cook slowly in liquid |
| Boil | Heat until bubbles appear on surface of liquid |
| Braise | Cook slowly in liquid |
| Cream | Mix shortening & sugar together |
| Cut in | Mix fat into flour using pastry blender |
| Dice or Cube | Cut into small pieces |
| Dredge | Cover completely with flour or meal |
| Fold in | Stir gently from center to outside of bowl |
| Grate or Shred | Make into long strips by rubbing against a grater |
| Julienne | Cut into long narrow strips |
| Halve | Cut in half |
| Mince or Chop | Cut into small pieces |
| Parboil | Boil a food in liquid until partially cooked |
