| A | B |
|---|
| Bake | Cook in oven with dry heat. |
| Beat | To stir very quickly. |
| Blend | To mix ingredients togetherthoroughly until they are completely uniform |
| 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) |
| Cream | Combining fat and sugar together until soft, smooth, and creamy. |
| Chop | Cut into irregular pieces. |
| Coat | Cover food evenly with crumbs or sauce. |
| Cool | Allow hot food to stand at room temperature for a specified amount of time. |
| Core | Remove the center of a fruit. |
| Crush | Press into very fine particles (crushing clove of garlic), using knife or press. |
| Cube | Cut food into squares 1/2 inch or larger, using knife. |
| Cut in | To mix shortening and flour usinga pastry blender or two knives and a cutting motion. |
| 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. |
| Dissolve | Stir a dry ingredient into a liquid ingredient until the dry ingredient disappears. |
| Dot | Drop small pieces of an ingredient randomly over food. |
| Drain | Pour off liquid by putting the food into a colander that has been set in the sink. |
| Drizzle | Pour topping in thin lines from a spoon or liquid measuring cup in an uneven pattern over food. |
| Dust | Sprinkle lightly with flour, cornmeal, powdered sugar or cocoa for example. |
| Fold in | To combine two foods, such as beaten egg whites and batter, with a very gentle motion. |
| Flute | Squeeze pastry edge with fingers to make finished decorative edge, such as a pie. |
| Fry | Cook in hot fat over moderate or high heat. |
| Grate | Rub a hard-textured food against the rough, sharp-edged holes of a grater, reducing them to particles. |
| 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 matchlike strips. |
| Knead | To press and fold dough. |
| Mince | Cut food into very small pieces. |
| Peel | To remove the outer coating of fruits and vegetables or to strip off covering with fingers. |
| Scald | Heat liquid to just until tiny bubbles form at edge. |
| Score | Cut surface of food about 1/4 inch deep using knife. |
| 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. |
| 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. |
| Emulsify | To bind liquids that cannot bind, like oil and water |
| Pare | To cut away the coverings of fruits and/or vegetables |
| Sift | To put a dry ingredients, such as flour, through a fine sieve to separate the particles. |
| Al dente | Describes foods especially pasta, cooking only until soft enough to eat but not overdone |
| Scorch | Occurs if milk overheats and solids get stuck to sides and bottom of pan. |
