| A | B |
|---|
| Bake | Cook in oven with dry heat. |
| Baste | Spoon liquid over food to keep it moist. |
| Blanch | Plunge food into boiling water for a brief time to preserve color or remove skin. |
| Boil | Heat liquid until bubbles rise and break at 212 degrees Fahrenheit. |
| Broil | Cook directly under or above a red-hot heating unit (also to barbeque) |
| Caramelize | Melt sugar slowly over low heat until it becomes golden brown. |
| Chop | Cut into coarse or fine irregular pieces, using a knife or food processor. |
| Coat | Cover food evenly with crumbs or sauce. |
| Cool | Allow hot food to stand at room temperature for a specified amount of time. |
| Core | Remove the center of a fruit. |
| Crush | Press into very fine particles (crushing clove of garlic), using knife or press. |
| Cube | Cut food into squares 1/2 inch or larger, using knife. |
| Cut up | Cut into small irregular pieces with kitchen shears or knife. |
| Dash | Less than 1/8 teaspoon of an ingredient. |
| Deep-fry | Cook in hot that's deep enough to float the food. |
| Dice | Cut food into squares smaller than 1/2 inch using knife. |
| Dissolve | Stir a dry ingredient into a liquid ingredient until the dry ingredient disappears. |
| Dot | Drop small pieces of an ingredient randomly over food. |
| Drain | Pour off liquid by putting the food into a colander that has been set in the sink. |
| Drizzle | Pour topping in thin lines from a spoon or liquid measuring cup in an uneven pattern over food. |
| Dust | Sprinkle lightly with flour, cornmeal, powdered sugar or cocoa for example. |
| Flake | Break lightly into small pieces, using fork, for example, flaking tuna. |
| Flute | Squeeze pastry edge with fingers to make finished decorative edge, such as a pie. |
| Fry | Cook in hot fat over moderate or high heat. |
| Glaze | Brush, spread or drizzle an ingredient on a hot food to give it a glossy appearance. |
| Grate | Rub a hard-textured food against the rough, sharp-edged holes of a grater, reducing them to particles. |
| Grease | Rub the inside surface of a pan with shortening to prevent food from sticking. |
| Preheat | Turning the oven on to the desired temperature ahead of time to allow the oven to heat thoroughly. |
| Julienne | Cut into thin, matchlike strips. |
| Knead | To press and fold dough. |
| Marinate | To let food stand in a liquid to add flavor or to tenderize. |
| Mince | Cut food into very small pieces. |
| Peel | Cut off outer coating of fruits and vegetables or to strip off covering with fingers. |
| Poach | Cook in simmering liquid just below below boiling point. |
| Reduce | Boil liquid uncovered to evaporate liquid and intensify flavor. |
| Roast | Cook meat uncovered in oven without using liquid. |
| Scald | Heat liquid to just until tiny bubbles form at edge. |
| Score | Cut surface of food about 1/4 inch deep using knife. |
| Shred | Cut into long, thin pieces using the smooth holes of the grater. |
| Simmer | Cook liquid until bubbles rise slowly and break just below the surface. |
| Slice | Cut into uniform size pieces. |
| Soften | Let cold food stand at room temperature until no longer hard. |
| Steam | Cook food over boiling water. |
| Stew | Cook slowly in a small amount of liquid for a long time. |
| Stir-fry | A Chinese method of cooking uniform pieces in a small amount of hot oil over high heat, stirring constantly. |
| Tear | Break into pieces, using fingers. |
| Toss | Tumble ingredients lightly with a lifting motion. |
