| A | B |
|---|
| Bake | To cook by surrounding with dry heat, referring to cakes & cookies |
| Roast | To cook by surrounding with dry heat, referring to meats |
| Chop | To cut into small pieces of no uniform shape |
| Dice | To cut into tiny squares |
| Mince | To cut into tiny pieces of no uniform shape |
| Cube | To cut into small squares |
| Braise | To add a small amount of liquid and cook slowly in a covered pan |
| Broil | To cook by direct heat |
| Fry | To cook in fat |
| Barbecue | To roast or broil out of doors |
| Boil | To cook until bubbles rise up and break the surface |
| Brown | To cook until the surface turns |
| Saute | To fry lightly and quickly |
| Sear | To use high heat to brown the surface quickly |
| Simmer | To cook until bubbles rise up but do not break the surface |
| Steam | To cook by exposing to water vapor |
| Grate | To cut into short, thin strips |
| Shred | To cut into long, thin strips |
| Pare | To cut off the outside layer |
| Peel | To remove the outside covering with your fingers |
| Score | To make thin shallow cuts in the surface |
| Beat | To mix with a hard and quick over and over motion |
| Blend | To mix until two ingredients look as one |
| Cream | To beat until smooth, light, and fluffy |
| Fold | To mix with a gentle lifting action |
| Knead | To work dough by folding and pressing |
| Whip | To beat rapidly to increase the volume by adding air |
| Baste | To brush or pour liquid over food as it cooks |
| Blanch | To plunge in and out of boiling water quickly |
| Chill | To refrigerate until cold |
| Cut-in | To use a pastry blender to mix a fat and a dry ingredient |
| Drain | To separate liquid from solid |
| Dredge | To coat with a dry ingredient |
| Flute | To make a decorative edge on pies |
| Freeze | To refrigerate to below 32 degree F. |
| Grease | To cover with a thin layer of fat |
| Marinate | To soak food in a mixture |
| Mash | To press into pieces or pulp |
| Melt | To change from a solid to a liquid |
| Mold | To shape |
| Pit | To remove the seed |
| Scald | To heat milk to just below the boiling point OR to sterilize |
| Sift | To put through a fine screen to separate and fluff |
