| A | B |
|---|
| barbeque | roast slowly on rack or spit over hot coals |
| steam | cook in pan using vapor produced by boiling liquid |
| boil | cook in hot liquid that bubbles |
| braise | cook large pieces of meat slowly over low heat in small amount of hot liquid in a tightly covered pan |
| broil | cook uncovered in oven under direct heat source |
| roast | to cook uncovered in oven with dry, hot air |
| fold | to blend using a rubber spatula in a gentle up and down motion |
| toss | lightly mix ingredients by tumbling with tongs or large fork and spoon |
| beat | mix ingredients and add air by using a spoon, wire wisk, mixer or food processor |
| cream | to beat solid fat and sugar with a wooden spoon or electric mixer until smooth |
| soak | immerse food in a liquid to wet, soften or clean |
| vent | to leave an opening in the covering to allow steam to escape |
| tenderize | to make something easy to chew by applying a process or spice |
| grease | to rub fat on a pan |
| season | to increase the flavor with spices |
| slice | to cut food into large, thick/thin, flat pieces by using a sawing motion |
| pinch | less than 1/8 tsp |
| sixteen ounces | equals one pound |
| sixteen fluid ounces | equals one pint |
| eight tablespoons | one half cup |
| C. | cup |
| pt. | pint |
| gal. | gallon |
| fl. oz. | fluid ounce |
