Cooking verbs

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Measure (cup)
an instrument, as a graduated rod or a container of standard capacity, for measuring.
whisk (oil)
to move with a rapid, sweeping stroke:
add
to unite or join so as to increase the number, quantity, size, or importance
marinate
to steep (food) in a marinade.
grill
a grated utensil for broiling meat, fish, vegetables, etc., over a fire; gridiron.
scramble
to cook (eggs) in a pan while stirring, usually after mixing whites and yolks together.
fry
to cook in a pan or on a griddle over direct heat, usually in fat or oil.
broil
to cook by direct heat, as on a gridiron over the heat or in an oven under the heat; grill
steam
water in the form of an invisible gas or vapor.
grate
a frame of metal bars for holding fuel when burning, as in a fireplace, furnace, or stove.
fold
to bend (cloth, paper, etc.) over upon itself.
microwave
an electromagnetic wave of extremely high frequency, 1 GH 3 or more, and having wavelengths of from 1 mm to 30 cm.
roast
to bake (meat or other food) uncovered, especially in an oven.
baste
to sew with long, loose stitches, as in temporarily tacking together pieces of a garment while it is being made.
boil
to change from a liquid to a gaseous state, producing bubbles of gas that rise to the surface of the liquid, agitating it as they rise.
slice
a thin, flat piece cut from something
sauté
cooked or browned in a pan containing a small quantity of butter, oil, or other fat.
stir
to move one's hand or an implement continuously or repeatedly through (a liquid or other substance) in order to cool, mix, agitate, dissolve, etc., any or all of the component parts
simmer
to cook or cook in a liquid at or just below the boiling point.
peel
to strip (something) of its skin, rind, bark, etc.:
chop
to cut or sever with a quick, heavy blow or a series of blows, using an ax, hatchet, etc. (often followed by down, off, etc.):
cook
to prepare (food) by the use of heat, as by boiling, baking, or roasting.
beat
to strike violently or forcefully and repeatedly.
sift
to separate and retain the coarse parts of (flour, ashes, etc.) with a sieve.
mix
to combine (substances, elements, things, etc.) into one mass, collection, or assemblage, generally with a thorough blending of the constituents.
spread
to draw, stretch, or open out, especially over a flat surface, as something rolled or folded (often followed by out).
bake
to cook by dry heat in an oven or on heated metal or stones.

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