| A | B |
|---|
| Dissolve | To cause a solid food to turn into or become part of a liquid |
| Dredge | To coat a food by sprinkling it with or dipping it in a dry ingredient such as flour or bread crumbs |
| Dust | To lightly sprinkle the surface of a food with sugar flour or crumbs |
| Elevate | To lift a food off the floor of a microwave oven to allow microwaves to penetrate the food from the bottom as well as from the top and sides |
| Flour | To sprinkle or coat with flour |
| Flute | To make groves or folds in dough |
| Fold | To gently add an air-filled ingredient to a mixture by using a spoon or a rubber scrapper using a down up and over motion so the finished product remains light |
| Fry | To cook in a small amount of hot fat |
| Grate | To reduce a food into small bits by rubbing it on the sharp teeth of a utensil |
| Grease | To rub fat on the surface of a cooking utensil or on a food itself |
| Internal Temperature | The temperature inside a food |
| Knead | work dough with heels of hands -press fold turn and repeat each motion until dough is smooth and elastic |
| Level | To drag the straight edge of a spatula or knife over a measuring cup |
| Melt | To change from a solid to a liquid through the application of heat |
| Mince | To chop into very fine pieces |
| Mix | To combine two or more ingredients until the mixture has a uniform appearance |
| Panfry | To cook in a skillet with a small amount of fat |
| Parboil | To boil in liquid until partially cooked |
| Pare | To remove the stem and outer covering of a vegetable or fruit with a paring knife or peeler |
| Peel | To remove the outer layer |
| Pit | To remove the seed(s) of a fruit or vegetable |
| Poach | To cook over or in a simmering liquid |
| Punch Down | To push firmly into the top of risen yeast dough |
| Reduce | To decrease the quantity of a liquid and intensify the flavor by boiling |
| Rinse | Cover food with cool water to stop the cooking process |
| Roast | To cook uncovered in the oven with dry heat |
