| A | B |
|---|
| whip | to beat rapidly to incorporate air and to increase volume |
| scald | to heat liquid such as milk to the simmering point. the liquid forms bubbles along the sides of the ocntainer |
| grate | to rub food on a grater to make small particles |
| beat | to mix ingredients thoroughly, usually in a bowl, using an over and over motion |
| chop | to cut food into small pieces |
| combine | to mix two or more ingredients together |
| dice | to cut into very small cubes |
| cube | to cut into small squares |
| Pare | to cut a very thin layer of peel from fruits or vegetables. |
| stir | To mix ingredients gently in a circular motion |
| blend | to mix two or more ingredients together thoroughly |
| blanch | to put a food, such as a peach in boiling water, for a very short time so it will peel more easily. |
| cream | to beat until soft, creamy and smooth |
| shred | to tear food into long, thin peices; to grate food coarsely on a grater |
| baste | to brush or pour liquid over food as it cooks. |
| Mix | to combine two or more ingredients by beating or stirring |
| Mince | To cut food into the smallest possible pieces |
| Puree | To press food through a food mill or fine strainer to mike it smooth and semi-liquid |
| Marinate | to soak in an acid-oil mixture |
| grease | to rub with fat or oil |
| score | to make very thin straight cuts in the surface of a food, such as a ham |
| dilute | to add water to another liquid |
| sift | to pu a dry ingredient through a fine sieve |
