| A | B |
|---|
| julienne | to cut into strips |
| grind | to crush into fine particles |
| freeze | to become very cold, to become covered with ice |
| boil | to heat to the boiling point |
| mince | to cut up inot small pieces |
| thaw | to melt |
| stir | to mix |
| sear | to burn the surface of |
| brase | to brown and then simmer slowly |
| simmer | a remain at or just below the boiling point |
| blanch | to put into boiling water briefly |
| dissolve | to make or become liquid, melt |
| whip | to beat into a froth |
| dice | to cut into small cubes |
| broil | to cook by exposure to direct heat |
| shred | a narrow strip cut |
| tenderize | to make (meat) tender |
