| A | B |
|---|
| pinch= | less than 1/8 tsp. |
| 1/2 cup= | 8 T. |
| 1 pint= | 16 fl. oz. |
| c | cup |
| gal | gallon |
| fl. oz. | fluid ounce |
| pt. | pint |
| slice | cut into large, flat pieces |
| braise | cook meat in little liquid, covered |
| dissolve | solid becomes part of liquid |
| grease | rub fat on surface |
| broil | cook uncovered under direct heat |
| beat | thoroughly mix ingredients, add air |
| boil | cook food in hot liquid, 212 degrees |
| tenderize | break down connective tissue to soften |
| fold | blend a delicate mixture into a heavier one |
| toss | tumble with tongs |
| steam | cook using vapor |
| roast | cook meat in dry oven |
| cream | beat solid fat and sugar until smooth |
| vent | leave opening for steam to escape |
| 1 pound= | 16 ounces |
| soak | immerse food in a liquid to soften or clean |
| mince | cut into very fine, uneven pieces |
| season | increase flavor by adding herbs, spices, etc. |
