| A | B |
|---|
| Stir | To mix ingredients gently with a spoon in a circular motion. |
| Cut in | To mix shortening and flour with a pastry blender. |
| Rehydrate | To soak or cook dried food in order to replace the water lost in drying. |
| Sift | To rub a dry ingredient such as flour through a fine sieve. |
| Whip | To beat very rapidly with a mixer to incorporate air and to increase volume. |
| Toss | To tumble ingredients very lightly with a spoon and fork, such as a salad. |
| Barbeque | To roast slowly over hot coals. |
| Drain | To pour off extra liquid. |
| Blanch | To put food in and out of boiling water very quickly. |
| Mix | To combine two or more ingredients. |
| Grate | To rub food on a grater to make small particles. |
| Reconstitute | To add water to a concentrated food in order to return it to its natural state. |
| Baste | To brush or pour liquid over food as it cooks. |
| Toast | To brown food by direct heat. |
| Pare | To cut a very thin layer of peel from fruits and vegetables. |
| Flour | To sprinkle with flour and then remove the excess. |
| Garnish | To decorate a dish with small, colorful food. |
| Cream | To beat until soft, smooth, and creamy with a spoon or mixer. |
| Chill | To refrigerate food until it is cold. |
| Sear | To use high heat to brown meat. |
| Grease | To spread a thin layer of non-salted shortening on a baking pan. |
| Fold in | To combine two mixtures by gently cutting down through the mixture, across the bottom, and turning over near the surface. |
| Score | To make very thin, straight cuts in the surface of a food. |
| Puree | To mash food through a food mill. |
| Mince | To cut food into pieces as small as possible. |
| Dice | To cut into small cubes. |
| Marinate | To soak food in a mixture such as oil, vinegar, and seasonings to add flavor. |
