| A | B |
|---|
| sauté | to quickly heat meat or vegetables in fat in an open pan |
| whip | to beat rapidly to increase volume and incorporate air |
| fold | to mix, using a motion beginning vertically down through the mixture, continuing across the bottom of the bowl and ending with an upward and over movement |
| microwave | to cook, defrost, or otherwise prepare in a microwave oven |
| preheat | to heat before needed |
| appetizer | a small serving of food served before, after, or as the first course of a meal to stimulate the appetite |
| barbecue | to broil or roast whole or in large pieces over an open fire, on a spit or grill, often seasoning with vinegar, spices, salt, and pepper |
| batter | a mixture of flour, sugar, eggs, milk, etc. which can be poured |
| infusion | liquid extracted from tea, herbs, or coffee |
| boiling point | the temperature at which the vapor pressure of a liquid is equal to the pressure of the atmosphere on the liquid, equal to 212°F (100°C) for water at sea level. |
| grate | to rub or wear into small particles, by rubbing on the rough surface of a grater |
| meringue | egg whites and sugar beaten together to form a white frothy mass, generally used to top pies and cakes |
| blend | to mix ingredients smoothly and inseparably together |
| puree | any type of food cooked and blended to a pulp |
| reduce | any type of food cooked and blended to a pulp |
| deviled | an item flavored with hot condiments such as pepper, mustard, or Tabasco |
| scald | to heat to a temperature just short of the boiling point |
| homogenize | to break up fat globules into small particles, generally referring to milk |
| pare | to cut off the outer covering or skin with a knife or other sharp tool |
| knead | to place dough on a flat surface and work it, pressing down with your hands, then folding over, repeating the process to expel air and increase elasticity |
| dust | to sprinkle an item with flour or sugar |
| core | to remove the central seed part of certain fruits, such as apples or pears |
| emulsify | a liquid mixture suspended in another mixture (generally eggs and oil) to prevent separation |
| entrée | the main course of a meal |
| truss | to make fast with skewers, thread, or the like, as the wings or legs of a fowl in preparation for cooking |
| zest | a rind of lemon or orange |
