| A | B |
|---|
| Bake | To cook in the oven by dry heat. |
| Barbecue | To roast slowly on a spit or rack, basting with a highly seasoned sauce. |
| Baste | To spoon pan dripppings, water or sauce over food while roasting it. |
| Beat | To put air into a mixture by whipping it with a spoon or fork. |
| Blanch | To dip food briefly into boiling water, then cold water to stop the action of enzymes in preparation for freezing. |
| Blend | To mix two or more ingredients |
| Boil | To cook in boiling water or other liquid that is bubbling and steaming. |
| Braise | To cook in a small amount of water in a covered container. |
| Bread | To coat with bread crumbs, often dipping alterately in beaten egg or milk. |
| Broil | To cook directly under or over the source of heat. |
| Brown | To bake, fry or toast a food until the surface is brown. |
| Brush | To spread the surface of food with butter, oil, egg, or other substance. |
| Candy | To cook food in sugar syrup. |
| Caramelize | To heat sugar or food containing syrup until a syrup of brown color and caramel flavor develop. |
| Chill | To place in the refrigerator until cold. |
| Chop | To cut into small pieces. |
| Clarify | To heat butter or other fat, skimming the froth as it rises, until the fat is clear. |
| Cream | To make a mixture soft and smooth by rubbing or beating it with a spoon firk, wooden paddle, rotary beater or electric mixer. |
| Crisp | To make foods firm and brittle, by dry heat or moist cold. |
| Cube | To cut into small even sided pieces. |
| Cut-in | To distribute shortening or fat in dry ingredients by chopping with a pastry blender. |
| Debone | To remove the bones from fish, poultry, or meat. |
| Devil | To prepare with hot seasonings, such as pepper or mustard. |
| Dice | To cut into very small cubes. |
| Dot | To scatter small bits of a substance, usually fat, on top of a food. |
| Drain | To remove excess water by using a strainer or seive. |
| Dredge | To coat the surface with flour, meal, or other powdery substance. |
| Fold | To mix ingredients using two motions: cutting down through the mixture and across the bottom of the mixing bowl, turning the mixture over and over. |
| Flake | To break into small, usually with a fork. |
| Grate | To separate the food into tiny pieces by rubbing it on a grater. |
| Fricassee | To cook by braising, usually applied to poultry, veal, or game meat. |
| Grease | To coat a utensil lightly with fat, oil, butter, or shortening. |
| Julienne | To cut or slice into thin pieces. |
| Knead | To press dough with the palms of the hands, turning the dough slightly as you push it. |
| Glaze | To coat a food with syrup of jelly and then heat of chill it. |
| Grind | To put through a food chopper, mill or grinder. |
| Fry | To cook in hot fat. |
| Garnish | To decorate food. |
| Dissolve | To cause a dry substance usually sugar or salt, to pass into a liquid. |
