| A | B |
|---|
| fold | to combine a delicate ingredient to a solid mixture |
| roast | to cook meat or poultry by dry heat, usually in an oven |
| baste | to moisten food while it's cooking to add flavor |
| saute | to cook in a small amount of hot fat in skillet |
| stir | to mix gently with a spoon in a rotary motion |
| boil | to cook in 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 intp 1/4 inch cubes |
| steam | to cook in a closed pot with only enough water to generate steam |
| dessolve | 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 | to cook in liquid and summer 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 |
