| A | B |
|---|
| Bake | Cook in oven with dry heat. |
| Baste | Spoon liquid over food to keep it moist. |
| Blanch | Plunge food into boiling water for a brief time to preserve color or remove skin. |
| Boil | Heat liquid until bubbles rise and break at 212 degrees Fahrenheit. |
| Broil | Cook directly under or above a red-hot heating unit (also to barbeque) |
| Chop | Cut into coarse or fine irregular pieces, using a knife or food processor. |
| Coat | Cover food evenly with crumbs or sauce. |
| Cool | Allow hot food to stand at room temperature for a specified amount of time. |
| Cube | Cut food into squares 1/2 inch or larger, using knife. |
| Dash | Less than 1/8 teaspoon of an ingredient. |
| Deep-fry | Cook in hot that's deep enough to float the food. |
| Dice | Cut food into squares smaller than 1/2 inch using knife. |
| Fry | Cook in hot fat over moderate or high heat. |
| Grease | Rub the inside surface of a pan with shortening to prevent food from sticking. |
| Preheat | Turning the oven on to the desired temperature ahead of time to allow the oven to heat thoroughly. |
| Julienne | Cut into thin, matchlike strips. |
| Knead | To press and fold dough. |
| Marinate | To let food stand in a liquid to add flavor or to tenderize. |
| Mince | Cut food into very small pieces. |
| Peel | Cut off outer coating of fruits and vegetables or to strip off covering with fingers. |
| Poach | Cook in simmering liquid just below below boiling point. |
| Roast | Cook meat uncovered in oven without using liquid. |
| Scald | Heat liquid to just until tiny bubbles form at edge. |
| Shred | Cut into long, thin pieces using the smooth holes of the grater. |
| Simmer | Cook liquid until bubbles rise slowly and break just below the surface. |
| Slice | Cut into uniform size pieces. |
| Soften | Let cold food stand at room temperature until no longer hard. |
| Steam | Cook food over boiling water. |
| Stew | Cook slowly in a small amount of liquid for a long time. |
| Stir-fry | A Chinese method of cooking uniform pieces in a small amount of hot oil over high heat, stirring constantly. |
| Toss | Tumble ingredients lightly with a lifting motion. |
| Braise | To cook large, less tender cuts of meat in a small amount of liquid. |
| Saute | to cook small pieces of food in a small amount of fat until soft and flavorful. |
| Pan-broil | To cook without fat in an uncovered skillet. |
| Beat | To mix ingredients together with a circular motion, using a spoon or beater. |
| Fold-in | To incorporate a delicate mixture into a thicker mixture using a down, up, and over motion so keep mixture light. |
| Whip | To beat quickly to incorporate air into ingredient with a whisk or electric mixer. |
| Cream | To soften fats by adding a second ingredient, such as sugar until the fat is creamy. |
| Blend | To stire ingredients until they are thoroughly combined. |
| Stir | A common mixing term to mix with a circular motion |
