| A | B |
|---|
| 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 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 the 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. |
