| A | B |
|---|
| 16 fluid ounces | one pint |
| fl. oz. | fluid ounce |
| 8 tablespoons | one half pint |
| season | flavor foods by adding herbs, or spices |
| babeque | to roast slowly on a rack or pit over hot coal, and baste with a spicy sauce |
| fold | to blend using a rubber spatula or spoon in a gentle up, down and over motion |
| toss | to tumbling with tongs or a large fork and spoon |
| cream | to beat solid fant and sugar until smooth and light |
| beat | to thoroughly mix ingredients and incorporate air |
| tenderize | to make something easy to chew by applying a process or substance that breaks down connective tissue or fiber |
| pinch | less than 1/8 teaspoon or amount held between the thumb and forefinger |
| vent | opening in food to allow steam to escape |
| steam | cook food in apan using vapor produced by boiling liquid |
| dissolve | to cause a sold food to turn into or become part of a liquid |
| braise | to cook large pieces of meat or poultry slowly over low heat in a small amount of hot liquid in a tightly cover pan |
| roast | to cook meat, fish, or poultry uncovered in an oven with dry, hot air |
| gal. | gallon |
| broil | to cook uncovered under a direct heat source |
| grease | to rub fat on the surface of a food or cooking utensil |
| slice | to cut food into large, thick or thin flat pieces using a sawing motion |
| 16 ounces | one pound |
| boil | to cook food in hot liquid, 212F, having rubbles that rise to and break on the surface of a liquid |
| soak | to immerse food in a liquid for the purpose of wetting, softening, or cleaning |
| pt. | pint |
| c. | cup |
