| A | B |
|---|
| bake | To cook food in the oven using dry heat. |
| barbecue | To cook meat or poultry slowly over coals on a spit or in the oven, basting it often with a highly seasoned sauce. |
| baste | To keep food moist and flavorful by brushing or pouring liquid over it as it cooks. |
| boil | To heat liquid until bubbles rapidly rise and break at the surface. |
| brown | To make the surface of a food brown in color by frying, broiling, baking in the oven, or toasting. |
| deep-fat fry | To cook in hot fat that completely covers the food. |
| dot | To place small particles of a solid, such as butter, on the surface of a food. |
| fry | To cook in hot fat in a pan. |
| pan-broil | To cook meat in little or no fat in an open skillet on top of the range. |
| pan-fry | To cook meat in a small amount of fat in a skillet on top of the range; similar to pan-broiling. |
| poach | To cook gently in a hot liquid below the boiling point. |
| preheat | To set the oven to cooking temperature in advance, so that it has time to reach the desired temperature by the start of cooking. |
| roast | To cook by dry heat, uncovered, usually in the oven. |
| saute | To cook uncovered in a small amount of fat in a pan. |
| scald | To heat milk to just below the boiling point. |
| sear | Cook meat quickly at high temperature until it becomes brown. |
| simmer | To heat liquid until small bubbles rise to the surface but do not break. |
| steam (verb) | To cook food in the vapor (steam) produced by boiling water, as in steamed vegetables. |
| steep | To cover with boiling water & let stand without additional heating until flavor & color are extracted. |
| stew | To cut meat into small pieces and simmer in liquid in a covered pot. |
| stir-fry | To fry small pieces of food very quickly in a small amount of very hot oil while stirring constantly. Use a wok or skillet. |
| toast | To brown by direct heat in a toaster or in the oven. |
