| A | B |
|---|
| bread | to cover a food with a coating of crumbs--the food is often dipped in a liquid prior to rolling in the coating |
| brush | to spread a liquid coating on a food, using a pastry brush or paper towel |
| dredge | to cover a food with a dry ingredient such as flour or sugar |
| flute | to form a standing edge on pastry, such as a pie crust, before baking |
| grease | to rub shortening, fat or oil, on the cooking surface of bakeware |
| marinate | to soak in a seasoned liquid to add flavor or to tenderize |
| sift | to put dry ingredients through a sifter or a sieve to incorporate air |
| beat | to mix with an over-and-over motion using a spoon, whisk, or electric beater |
| blend | to combine thoroughly two or more ingredients |
| combine | to mix together, usually by stirring, two or more ingredients |
| cream | to soften and blend until smooth and light by mixing with a spoon or electric mixer |
| cut in | to mix solid shortening with flour by cutting the shortening into small pieces and mixing until it is completely covered with the flour mixture |
| fold in | to combine a delicate mixture,such as beaten egg whites or whipped cream, with a more solid material--combine slowly and gently |
| knead | to work dough by folding, pressing, and turning, until it is smooth and elastic |
| mix | to combine two or more ingredients usually by stirring |
| stir | to mix with a circular motion of a spoon or other utensil |
| whip | to beat rapidly with a whisk or electric mixer, in order to incorporate air and make it light and fluffy |
| chop | to cut into small pieces |
| core | to remove the core of a fruit |
| cube | to cut into small squares |
| cut | to divide foods into small pieces with a knife or scissors |
| dice | to cut into small cubes |
| grate | to rub food against a grater to obtain fine particles |
| grind | to cut by putng food through a food chopper |
| julienne | to cut food into long, thin strips |
| mash | to crush food until it becomes smooth |
| mince | to cut into very small pieces |
| pare | to cut away the skin or a very thin layer of outside of fruits or vegetables |
| score | to make thin, straight cuts through the outer edge of fat on meat to prevent it from curling |
