| 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 |
| Bake | To cook in an oven with dry; hot air |
| Broil | To cook uncovered under a direct heat source |
| Grill | To broil over hot coals or on a griddle |
| Roast | To cook meat; fish; or poultry uncovered in an oven with dry |
| Barbeque | To roast slowly on a rack or spit over hot coals or some other direct heat source and baste with a spicy sauce |
| Boil | To cook food in hot liquid; 2120F; having bubbles that rise to and break on the surface of the liquid |
| Braise | To cook large pieces of meat or poultry slowly over low heat in a small amount of hot liquid in a tightly covered pan |
| Microwave | To cook food in a microwave oven using little or no liquid |
| Simmer | To cook food in liquid that is just below the boiling point |
| Steam | To cook food in a pan using vapor produced by a boiling liquid |
| Deep-fry | To cook food by completely immersing in hot fat; also know as French frying |
| Fry | To cook food in a small amount of hot fat |
| Sauté | To lightly brown or cook food in a small amount of hot fat; also called pan-frying |
| Stir fry | To cook small pieces of food quickly over high heat in a small amount of fat while stirring constantly |
| Preheat | To turn on an appliance or oven to a desired temperature about 5 – 10 minutes before the food is to be placed in it |
| Beat | To thoroughly mix ingredients and incorporate air using a spoon; wire whisk; mixer; or food processor with an up-and-down and circular motion |
| Blend | To stir or mix ingredients until they are thoroughly combined and smooth |
| Combine | To blend or mix two or more ingredients |
| Cream | To beat solid fat and sugar with a wooden spoon or electric mixer until smooth; light; and creamy |
| Cut-in | To combine flour and solid fat by cutting the fat into tiny pieces using a pastry blender; two forks or knives; or the hands |
| Fold | To blend a delicate mixture into a heavier one |
| Knead | To work a ball of dough with the heels of the hands repeating press; fold; and turn motions until the dough is smooth and elastic |
| Mix | To combine two or more ingredients into one mass by stirring or beating them |
| Sift | To reduce dry ingredients to finer particles; add air to dry ingredients; or combine dry ingredients by putting them through a sieve |
| Stir | To mix using a spoon or wire whisk with a circular motion |
| Toss | To lightly mix ingredients by tumbling them with tongs or a large fork and spoon |
| Whip | To beat quickly and vigorously by hand |
| Baste | To pour or spoon pan juices |
| 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 |
| 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 |
| Vent | To leave an opening in the covering of a food through which steam can escape. |
