| A | B |
|---|
| bread | To cover a food with a coating of crumbs made from bread, crackers, or cereal. |
| 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 pie crust, before baking. |
| grease | To rub shortening, fat or oil, on the cooking surface of bakeware. |
| marinate | To soak meat in a liquid intended to enhance flavor and tenderness. |
| sift | To pass through a sieve (or sifter) to incorporate air and break up lumps as with flour. |
| tenderize | To make meat tender by cutting meat fibers or adding a substance that softens tissues. |
