| A | B |
|---|
| braise | to slowly cook in a covered container with little moisture |
| marinate | to steep foods in a pickling liquid or dry paste to tenderise and flavour |
| puree | a smooth, thick pulp made by blending or passing food through a strainer |
| sear | to burn or char the surface of |
| saute | to shallow fry, tossing the food as it cooks |
| score | to make shallow cuts in an item of food |
| season | to add salt and pepper to for flavour |
| garnish | a trimming or decoration on a dish |
| cream | to combine butter and sugar until light and fluffy |
| fold | to combine whipped mixtures and another ingredient with a spoon or spatula to maintain the air incorporated during whipping |
| ice | to spread icing over the surface of a cake or biscuit` |
| mix | to combine ingredients so they are evenly blended |
| beat | to mix or stir rapidly in a circular motion |
| dice | to cut into small cube shaped pieces |
| shred | to cut food finely with a sharp knife or a coarse grater |
| slice | to cut into thin pieces |
| stew | to cook by simmering or slow boiling |
| simmer | to cook in a liquid just below the boiling point |
| mince | to cut or chop into very small pieces |
| grill | a meal where the meat component is grilled |
