| A | B |
|---|
| Boil | to cook in a liquid at 212 F, where bubbles continually rise and break on the surface. |
| Chill | to make a food cold by placing it in a refrigerator or in a bowl over crushed ice. |
| Chop | to cut into small pieces |
| Coat/dredge | to thoroughly cover a food with a liquid or dry mixture such as milk, bread crumbs, flour, or sugar. |
| Core | to remove the center part of a fruit. |
| Cream | to soften solid fats, often adding a second ingredient such as sugar, and working with a wooden spoon or electric mixer until the fat is creamy. |
| Cut in | to combine solid fat with flour using a pastry blender. |
| Dice | to cut into small cubes of even size. |
| Flute | to make decorative grooves or folds in dough. |
| Fold | to incorporate a delicate mixture into a thicker mixture using a down, up and over motion so that the finished product remains light. |
| Garnish | to decorate foods by adding other colorful, attractive items to the food or serving dish. |
| Grate | to reduce to small particles by rubbing on the sharp teeth of a grater. |
| Grease | to rub fat on the surface of a cooking utensil or the food itself. |
| Hull | to remove the outer covering or stem of a fruit or vegetable. |
| Julienne | to cut food into thin, stick, sized strips. |
| Knead | to work dough by pressing it with the heels of the hands...folding, turning, and repeating each motion until the dough is smooth and elastic. |
| Marinate | to soak meat in a solution containing an acid that helps tenderize the connective tissue. |
| Mince | to cut into very fine pieces. |
| Pare/peel | to remove the outer layer with a paring knife or peeler. |
| Pit | to remove the seed of a fruit or vegetable. |
| Preheat | to heat an appliance to a desired temperature before it is to be used. |
| Puree | to put food through a sieve, food mill, or food processor to form a thick and smooth liquid. |
| Saute/Fry | to cook in a small amount of fat. |
| Scald | to heat liquid just below the boiling point. |
| Score | to make small, shallow cuts on the surface of a food. |
| Shuck | to remove the outside layer. |
| Simmer | to cook in a liquid that is below the boiling point. |
| Steam | to cook over boiling liquid. |
| Strain | to separate solid from liquid using a sieve, strainer, or colander. |
| Whip | to beat rapidly by incorporating air into the batter. |
