| A | B |
|---|
| To beat a mixture until soft and smooth | Cream |
| Mix Ingredients by tumbling them lightly with a spoon or fork | Toss |
| Cut foods into flat pieces; thick or thin | Julienne |
| Cut foods into very tiny pieces | Mince |
| Bring oven to cooking temperature | Preheat |
| Pour liquid over food while it is cooking | Baste |
| Remove the outer covering of food with knife or peeler | Pare |
| Cut food into 1/4 inch size cubes | Dice |
| Cut food into 1/2 inch size cubes | Cube |
| Cover food in seasoned liquid for a period of time | Marinate |
| Remove the skin or outer covering of food by hand | Peel |
| Dip foods in a liquid and then cover with crumbs | Bread |
| Mix ingredients with a fast up and over motion using a spoon or electric mixer | Beat |
| Mix with a very fast up and over motion with a whisk or electric mixer | Whip |
| To gently incorporate an ingredient into an airy mixture using a rubber scraper | Fold |
| Stir ingredients so they are completely combined but not beaten (muffins) | Blend |
| Moving a spoon in a circular motion to mix ingredients or to prevent burning | Stir |
| Cut foods into thin strips | Shred |
| Use a knife, food processor, or blender to cut foods into small uneven pieces | Chop |
| To overfill measuring tool and then scrape off so it is even to the top of the measuring tool | Level |
| Cooking in a small amount of oil over high heat | Stir Fry |
| To heat a liquid just below the boiling point(bubbles barely break of the surface) | Simmer |
| Cooking food directly under or over a heat source | Broil |
| Heat a liquid until bubbles rise and break at the surface | Boil |
| Cook in a small amount of fat over low heat | Saute |
| To heat milk until it steams and just begins to bubble around the edge of the pan | Scald |
| To simmer gently in a small amount of liquid in a covered pan | Braise |
| Put in the refrigerator until cold | Chill |
| Cook over boiling water | Steam |
| Cook slowly in liquid | Stew |
