| A | B |
|---|
| Roll | to flatten dough to an even thickness with a rolling pin |
| Rotate | To turn food in a microwave oven one-quarter to one-half turn at one or more intervals in the cooking period to allow microwaves to hit it in a more even pattern |
| Saute | To cook small pieces of food in a small amount of hot fat over low-medium heat |
| Scald | To heat liquid to just below the boiling point to |
| Score | To make small shallow cuts on the surface of a food |
| Separate | To remove one part from another for example the yolk from the white of an egg |
| Shield | To use small pieces of aluminum foil to cover areas of a food that might become overcooked in a microwave oven |
| Shred | To cut or break into thin pieces |
| Sift | To put through a sieve to reduce to finer particles |
| Simmer | To cook in liquid that is just below the boiling point |
| Skim | To remove a substance from the surface of a liquid |
| Slice | To cut into thin flat pieces |
| Snip | To cut into small bits with kitchen shears |
| Sprinkle | To scatter drops of liquid or particles of powder over the surface of a food |
| Standing Time | Time right after cooking in a microwave where heat inside food causes it to finish cooking |
| Steam | A method of boiling a small amount of water in a pan and putting the food in a steamer |
| Sterilize | To make free from microorganisms |
| Stir | To mix with a circular motion |
| Stir-fry | To cook foods quickly in a small amount of fat over high heat while stirring constantly |
| Thicken | To make a liquid more dense by adding an agent like flour cornstarch or egg yolks |
| Toss | To tumble the ingredients lightly together using a spoon or fork |
| Vent | To leave an opening through which steam can escape in the covering of a food to be cooked in a microwave oven |
| Whip | A very rapid beating that incorporates so much air that it increases the volume of the product |
| Yield | The number of items or servings a recipe makes |
