| A | B |
|---|
| Fold | to combine a delicate ingredient to a solid mixture |
| Roast | to cook meat or poultry by dry heat, usually inan oven |
| Baste | to moisten food while it's cooking to add flavor |
| Saute | to cook in a small amount of hot fat in a skillet |
| Stir | to mix gently with a spoon in a rotary motion |
| Boil | to cook in a liquid at boiling temperature |
| Whip | to beat rapidly to incorporate air and increase volume |
| Simmer | To cook in liquid just below the boiling point |
| Cut-in | to distribute solid shortening through dry ingredients |
| Dice | to cut into 1/4 inch cubes |
| Steaming | to cook in a closed pot with only enough water to generate steam |
| Dissolve | to combine a dry substance with a liquid so they merge |
| Chop | to cut into square, chunky pieces, roughly the same size |
| Bake | to cook by dry heat, usually in an oven |
| Slice | to cut into thin, broad pieces, such as carrot rounds |
| Braise/stew | to cook in a liquid an simmer on the stove or in the oven |
| Mince | to cut or to chop into very fine pieces |
| Broil | to cook under direct heat in a broiler or over hot coals |
| Steam | to cook in a in a closed pot with only enough water to generate steam |
| Simmer | To cook in liquid just below the boiling point |
| Chill | To cool a food to below room temperature in the refrigerator or in the freezer, or over ice. |
| snip | To cup food, often fresh herbs, dried fruit, with kitchen shears into very small pieces. |
| Butterfly | To split foods in the middle without completely separating the halves then sppreading the halves to resemble a butterfly. |
| Blanch | To partially cook fruits, vegetables, or nuts in boiling water or steam. |
| Al dente | "To the tooth", a tem to indicate pasta is cooked just enough to keep a firm texture. |
| Marinade | A liquid in which food is allowed to stand in order to flavor or tenderize it. |
| dash | A measure equal to 1/16 of a teaspoon. |
| Preheat | To heat an oven or utensil to a temperature before using it. |
| Knead | To work dough with the heels of your hands in a pressing and foling motion unit it become smooth and elastic. |
| Pare | To cut off the skin or outer covering of a fruit or vegetable, using a knife or vegetable peeler. |
| Garnish | To add viusl appeal to a finished dish. |
| Score | To cut narrow grooves or slits partway through the outer surface of a food to tenderize it or to form a decorative pattern. |
| Julienne | To cut food into thin matchlike sticks about two inches long. |
| Coat | To evenly cover food with crumbs, flour, or a batter. |
| Sear | To brown a food, usually meat, quickly on all sides using high heat to seal in the juices. |
| Marble | To gently swirl one food inot another, usually done with light and dark batters for cakes and cookies. |
