| A | B |
|---|
| sear | to brown a food, usually meat, quickly on all sides using high heat to seal in the juices |
| fold in | to mix ingredientsby gently turning one part over annother with a spatula |
| saute' | to cook in a small amount of fat |
| pare | to cut off the skin or outercoveringof a fruit or vegetable, using a knife or vegetable peeler |
| simmer | to cook a food in liquid that is kept just below boiling; a few bubble will slowly form and burst just before reaching the surface |
| broil | to cook over, under or in front of hot coals or a gas or electric burner or other forms of direct heat |
| coat | to evenly cover with crumbs, flour or a batter |
| whip | to beat a food lightly and rapidly in order to incorporate air and increase volume |
| butterfly | to split foods in the middle without completely separating the halves, then spreading the halves to resemble a butterfly |
| dice | to cut into uniform pieces, usually 1/8 to 1/4 inch on all sides |
| mince | chopping food into tiny irregular pieces |
| blanch | to partially cook fruits, vegteables, or nuts in boiling water or steam |
