| Term | Definition |
|---|
| Bake | To cook in the oven with dry heat. |
| Beat | To mix ingredients together with a circular up-and-down motion using a spoon, whisk, rotary, or electric beater. |
| Blend | To stir ingedients until they are thoroughly combined. |
| Broil | To cook uncovered under a direct souce of heat. |
| Candy | To cook in a sugar syrup until coated or crystallized. |
| Chill | To make a food cold by placing it in a refrigerator or in a bowl over crushed ice. |
| Chop | To cut into small pieces. |
| Coat | To thoroughly cover a food with a liquid or dry mixture. |
| Cool | To let a food stand until it no longer feels warm to the touch. |
| Core | To remove the center part of the fruit such as an apple or pineapple. |
| Cream | To soften solid fats, often by adding a second ingredient, such as sugar, and working with a wooden spoon or an electric mixer until the fat is creamy. |
| Cut in | To combine solid fat with flour using a pastry blender, two forks, or the fingers. |
| Dissolve | To cause a solid food to turn into or become part of a liquid. |
| Fry | To cook in hot fat such as grease. |
| Glaze | To apply a liquid that forms a glossy coating. |
| Grate | To reduce into small bits by rubbing it on the sharp teeth of a utensil. |
| Grease | To rub fat on the surface of a cooking utensil or on a food itself. |
| Grill | To broil over hot coals or to fry on a griddle. |
| Julienne | To cut food into thin, stick-sized shapes. |
| Knead | To work a dough by pressing it with the heels of the hands, folding it, turning it, and repeating each motion until the dough is smooth and elastic. |
| Marinate | To soak meat in a solution containing acid, such as vinegar or tomato juice, that helps tenderize the connective tissue. |
| Mince | To cut or chop into very fine pieces. |
| Mix | To combine two or more ingredients into one mass. |
| Parboil | To boil in a liquid until partially cooked. |
| Pare | To remove the stem and outer covering of a vegetable or fruit with a paring knife or peeler. |
| Peel | To remove the outer layer. |
| Preheat | To heat an appliance to a desired temperatureabout 5 to 8 minutes before it is to be used. |
| Roast | To cook uncovered in the oven with dry heat. |
| Saute | To cook in a small amount of fat. |
| Season | To add herbs, spices, or other ingredients to a food to increase the flavor of the food; to prepare a cooking utensil, such as a cast iron skillet, for cooking. |
| Shred | To cut or break into thin pieces. |
| Sift | To put though a sieve to reduce to finer particles. |
| Simmer | To cook in liquid that is barely at the boiling point. |
| Steam | To cook with vapor produced by a boiling liquid. |
| Stew | To cook one food or several foods together in a seasoned liquid for a long period. |
| Stir | To mix with a circular motion. |
| Toss | To mix lightly. |
| Whip | To beat quickly and steadily by hand with a whisk or rotary beater. |
| Boil | To cook in a liquid at 215F (100C). |
| Bread | To coat with dry bread or cracker crumbs. |
| Melt | To change from a solid for a liquid though the application of heat. |
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