| A | B |
|---|
| Bake | Cook in oven with dry heat. |
| 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) |
| Deep-fry | Cook in hot that's deep enough to float the food. |
| 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. |
| Simmer | Cook liquid until bubbles rise slowly and break just below the surface. |
| Steam | Cook food over boiling water. |
| Beat | To blend a mixture of food quickly with the goal of making it smooth and adding as much air as possible. |
| Blend | To mix ingredients just until thoroughly |
| Combine | To blend two or more ingredients into a single mixture. |
| Cream | To beat an ingredient or ingredients with a spoon or beaters until light and fluffy or of a "creamy" consistency. |
| Cube | To cut food into smaller pieces, roughly the size of dice. This is somewhat ironic because dicing food produces smaller pieces. |
| Cut-in | To work a solid fat, such as butter or shortening into dry ingredients. |
| Fold | To incorporate dry ingredients or batter into whipped eggs, usually an egg-white foam, without deflating the light and airy texture essential to the finished product |
| Fry | To cook food in hot cooking oil until it turns a light crispy brown. |
| Grate | To shred food, such as cheese, into small pieces with the use of a grater. |
| Roast | To cook a food in an open pan in the oven, with no added liquid. |
| Sift | To shake a dry, powdered substance through a sieve or sifter to remove any lumps |
| Saute | To cook small pieces of food quickly in a pan on top of the stove until the food is browned. |
| Stir | To move foods around with a spoon in a circular motion. |
| Whip | To beat an item to incorporate air, augment volume, and add substance. |
| Whisk | To mix to the specified state with a wire beater, also called a whisk. |
