| A | B |
|---|
| bake | to cook in the oven with dry heat |
| barbecue | to cook on a rack or spit over hot coals or some other source of direct heat |
| baste | to spoon pan juices, melted fat, or another liquid over the surface of food during cooking to keep the food moist and add flavor |
| beat | to mix ingredients together with a circular up and down motion using a spoon, whisk, rotary or electric beater |
| bind | to thicken or smooth out the consistency of a liquid |
| blanch | to scald or parboil in water or steam |
| blend | to stir ingredients until they are thoroughly combined |
| boil | to cook in liquid over 212 F |
| bone | to remove bones from fowl or meat |
| braise | to cook in a small amount of liquid in a tightly covered pan over low heat |
| bread | to coat with dry bread or cracker crumbs |
| broil | to cook uncovered under a direct source of heat |
| brown | to turn the surface of a food brown by placing it under a broiler or quickly cooking it in hot fat |
| brush | to apply sauce, melted fat, or other liquid with a basting or pastry brush |
| candy | to cook in a sugar syrup until coated or crystallized |
| caramelize | to heat sugar until a brown color and characteristic flavor develop |
| chill | to make food cold by placing it in a refrigerator or in a bowl over crushed ice |
| chop | to cut into small pieces |
| clarify | to make a liquid clear by removing solid particles |
| coat | to thoroughly cover a food with a liquid or dry mixture |
| coddle | to cook by submerging in simmering liquid |
| combine | to mix or blend two or more ingredients together |
| cool | to let food stand until it no longer feels warm to the touch |
| core | to remove the center part of a fruit such as an apple or pineapple |
| cream | to soften solid fats, often by adding a second ingredient, such as sugar |
| crush | to pulverize |
| cube | to cut into small squares of equal size |
| cut | to divide into parts with a sharp utensil |
| cut in | to combine solid fat with flour using a pastry blender, two forks, or the fingers |
| deep-fry | to cook in a large amount of hot fat |
| devein | to remove the large black or white vein along a shrimp's back |
| dice | to cut into very small cubes of even size |
| dissolve | to cause a solid food to turn into or become part of a liquid |
| dot | to place small pieces of butter or another food over the surface of a food |
| drain | to remove liquid from a food product |
| dredge | to coat a food by sprinkling it with or dripping it in a dry ingredients such as flour or bread crumbs |
| dress | to prepare a food for cooking |
| dust | to lightly sprinkle the surface of a food with sugar, flour or crumbs |
| elevate | to lift a food off the floor of a microwave oven to allow microwaves to penetrate the food from the bottom as well as from the top and sides |
| flake | to break fish into small pieces with a fork |
| flour | to sprinkle or coat with flour |
| flute | to make grooves or folds in dough |
| fold | to incorporate a delicate mixture into a thicker, heavier mixture with a whisk or rubber spatula using a down, up, and over motion so the finished product remains light |
| fricassee | to cook pieces of meat or poultry in butter and then in seasoned liquid until tender |
| fry | to cook in a small amount of hot fat |
| garnish | to decorate foods by adding other attractive and complementary foodstuffs to the food or serving dish |
| glaze | to apply a liquid that forms a glossy coating |
| grate | to reduce a food into small bits by rubbing it on the sharpen teeth of a utensil |
| grease | to rub fat on the surface of a cooking utensil or on a food itself |
| grill | to broil over hot coals or to fry on a griddle |
| grind | to mechanically break down a food into a finer texture |
| hull | to remove the outer covering of a fruit or vegetable |
| julienne | to cut food into thin, stick sized strips |
| knead | to work a dough by pressing it with the heels of the hand, folding it, turning it, and repeating each motion until the dough is smooth and elastic |
| marinate | to soak meat in a solution containing an acid, such as vinegar or tomato juice, that helps tenderize the connective tissue |
| mash | to break a food by pressing it with the back of a spoon, a masher, or forcing it through a ricer |
| melt | to change from a solid to a liquid through the application of heat |
| mince | to cut or chop into very fine pieces |
| mix | to combine two or more ingredients into one mass |
| mold | to shape by hand or by pouring into a form to achieve a desired structure |
| panboil | to boil cook without fat in an uncovered skillet |
| panfry | to cook in a skillet with a small amount of fat |
| parboil | to boil in liquid until partially cooked |
| pare | to remove the stem and outer covering of a vegetable or fruit with a paring knife or peeler |
| peel | to remove the outer layer |
| pit | to remove the seed(s) of a fruit or vegetable |
| poach | to cook over or in a simmering liquid |
| preheat | to heat an appliance to a desired temperature about 5 to 8 minutes before it is to be used |
| punch down | to push a fist firmly into the top of risen yeast dough |
| puree | to put food through a fine sieve or a food mill to form a thick and smooth liquid |
| quarter | to cut into four equal pieces |
| reconstitute | to return to a previous state by adding water |
| reduce | to decrease the quanitity of a liquid and intensify the flavor by boiling |
| refresh | to quickly plunge blanched vegetables in cold water to stop the cooking process |
| roast | to cook uncovered in the oven with dry heat |
| roll | to shape into a round mass; to wrap a flat, flexible piece of food around on itself; to flatten dough to an even thickenss with a rolling |
| rotate | to turn food in a micrwave oven one quarter to one half turn at one or more intervals in the cooking period to allow micrwaves to hit it in a more even pattern |
| saute | to cook food in a small amount of hot fat |
| scald | to heat liquid to just below the boiling point; to dip food into boiling water or pour boiling water over the food |
| scallop | to cover with sauce and bake |
| score | to make small, shallow cuts on the surface of a food |
| sear | to brown the surace of a food very quickly with high heat |
| season | to add herbs, spices, or other ingredients to food to increase the flavor of the food; to prepare a cooking utensil, such as a cast iron skillet, for cooking |
| section | to separate into parts |
| shape | to form |
| shell | to remove from an outer covering |
| shield | to use small pieces of aluminum foil to cover areas of a food that might become overcooked in a microwave oven |
| shred | to cut or break into thin pieces |
| sift | to put through a sieve to reduce to finer particles |
| simmer | to cook in liquid that is barely at boiling point |
| skim | to remove a substance from the surface of a liquid |
| slice | to cut into thin, flat pieces |
| sliver | to cut into long, slender pieces |
| snip | to cut into small bits with kitchen shears |
| sprinkle | to skatter drops of liquid or particles of powder over the surface of a food |
| steam | to cook with vapor produced by a boiling liquid |
| steep | to soak in a hot liquid |
| sterilize | to make free from microorganism |
| stew | to cook one food or several foods together in a seasoned liquid for a long period of time |
| stir | to mix with a circular motion |
| stir-fry | to cook foods quickly in a small amount of fat over high heat while stirring constantly |
| strain | to separate solid from liquid materials |
| thicken | to make a liquid more dense by adding an agent like flour, cornstarch, or egg yolks |
| toast | to make the surface of a food brown by applying heat |
| toss | to mix lightly |
| truss | to prepare fowl for cooking by binding the wings and legs |
| unmold | to remove from a form |
| vent | to leave an opening through which steam can escape in the covering of a food to be cooked in a microwave |
| whip | to beat quickly and steadily by hand with a whisk or rotary beater |
