| A | B |
|---|
| Arcing | Spark caused by metal being placed in a microwave |
| Bake | To cook, uncovered, in the oven with dry heat |
| Baste | To spoon pan juices, melted fat, or another liquid over the surface of food during cooking to keep the food moist and add flavor |
| Beat | To mix ingredients vigorously so that air is introduced (added) to them |
| Blend | To stir ingredients until they are thoroughly combined |
| Boil | To heat liquid at a high temperature (212°F/100°C) so that bubbles rise continuously to the surface and break |
| Bone | To remove bones from fowl or meat |
| Braise | To cook in a small amount of liquid in a tightly covered pan over low heat |
| Bread | To coat with dry bread or cracker crumbs |
| Broil | To cook uncovered under a direct source of heat |
| Brown | To turn the surface of a food brown by placing it under a broiler or quickly cooking it in hot fat |
| Brush | To apply sauce, melted fat, or other liquid with a basting or pastry brush |
| Candy | To cook in a sugar syrup until coated or crystallized |
| Caramelize | To heat sugar until a brown color and characteristic flavor develop |
| Chill | To make a food cold by placing it in a refrigerator or in a bowl over crushed ice |
| Chop | To cut into small pieces |
| Combine | To mix or blend two or more ingredients together |
| Cool | To let a food stand until it no longer feels warm to the touch |
| Core | To remove the center part of a fruit such as an apple or a pineapple |
| Cream | To soften solid fats, often by adding a second ingredient and working with a wooden spoon or an electric mixer until creamy |
| Cube | To cut into small squares of equal size |
| Cut | To divide into parts with a sharp utensil |
| Cut In | To combine solid fat with flour using a cutting motion with a pastry blender, two forks, or the fingers |
| Deep-fry | To cook in a large amount of hot fat |
| Defrost | The process of letting food unfreeze |
| Dice | To cut into very small cubes of even size |
