| A | B |
|---|
| bake | to cook by dry heat |
| beat | to mix rapidly to make smooth with electric mixer, hand mixer, or spoon |
| blanch | immerse in boiling water cook slightly |
| blend | to combine two or more ingredients well so the mixture is uniform in texture, color and flavor |
| boil | to cook until bubbles constantly rise to the surface and break |
| chill | to cool but not freese - usually done in the refrigerator |
| cream | to mix shortening, butter and/or margerine until creamy-usually done with and electric mixer |
| disolve | to mix dry ingredient with liquid until in solution |
| fold | to blend a light mixture into a heavier mixture carefully stirring until combined |
| fry | to cook in fat |
| melt | to liquify by heat |
| roast | to cook food uncovered by dry heat usually in a oven |
| saute | to brown or cook in a small amount of fat |
| simmer | to cook in liquid maintained just below boiling |
| steam | to cook in steam with or without pressure can be directly on food |
| chop | to cut into pieces the a sharp knife |
| grate | to reduce, shred, or pulverise by rubbing against a ruff or sharp surface |
| julienne | to cut into thin strips |
| mince | chop finely |
| pare | to remove outer covering from fruit with a knife |
| cut in | to distribute solid fat in dry ingredients by chopping fat in small pieces |
| knead | to minipulate with a pressing, folding and streching motion |
| mix | to combine ingredients in any in any way that effects a disruption |
| toss | to mix from bottom to top with 2 forks |
| whip | to beat rapidly to introduce air to produce expansion |
| bread | to coat with bread crumbs |
| cool | to let stand at room temperature until food is no longer warm to touch |
| grease | to take fat & spread it on the pan to prevent sticking |
| marinate | to let food stand in and oil/acid mixture |
| preheat | to heat oven befor using |
| season | to improve the flavor of food by adding spices or herbs |
