| A | B |
|---|
| Chop | To cut food into small, uneven pieces. |
| Mince | To cut food into very fine, uneven pieces. |
| Cube | To cut food into small, equal size squares about ½ inch in size. |
| Dice | To cut food into small, equal size squares about ¼ to 1/8 inch in size. |
| Grate | To reduce food into small pieces by pressing and rubbing it against the “teeth” of a grater. |
| Shred | To cut or break food into long, thin strips by using a knife, fork, or grater. |
| Pare | To remove the stem and the very thin layer of peel of a fruit or vegetable with a paring knife or peeler. |
| Peel | To remove the outer layer/skin, by stripping or pulling off with your fingers or a knife. |
| Score | To make small, straight, shallow cuts with a slicing knife in the surface of a food; often done to tenderize meat or to let sauces soak in. |
| Slice | To cut food into large, thick or thin flat pieces with a slicing knife. Use a sawing motion while gently pressing the knife down. |
| Baste | To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking, using a baster, cup, or spoon, to keep the food moist and add flavor. |
| Freeze | To lower a food’s temperature to freezing or below by placing it in a freezer. |
| Defrost/Thaw | To expose to warmth in order to free from a frozen state. |
| Dissolve | To cause a solid food to turn into or become part of a liquid. |
| Drain | To remove liquid from a solid food by pouring off the liquid, putting the food through a colander, or drying with paper towels. |
| Strain | To separate solid from liquid materials by pouring the mixture through a strainer or sieve. |
| Dust | To lightly sprinkle the surface of a food with crumbs, flour, or sugar. |
| Flour | To sprinkle or coat a food with flour. |
| Grease | To rub fat on the surface of a food or a cooking utensil. |
| Marinate | To soak food in a cold, seasoned liquid, usually containing an acid, in order to add flavor to or tenderize the food. |
| Tenderize | To make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber. |
| Melt | To change food from a solid to a liquid by applying heat. |
| Soak | To immerse food in a liquid for the purpose of wetting, softening, dissolving, or cleaning. |
| Season | To increase the flavor of a food by adding herbs, spices, or other ingredients; to prepare a cooking utensil for cooking. (Ex. Cast iron skillet) |
| Vent | To leave an opening in the covering of a food through which steam can escape. |
