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to beat food lightly and rapidly in order to incorporate air into the mixture and to increase its volume
to moisten foods during cooking with pan drippings or a sauce in order to add flavor and prevent drying
to cut food, often fresh herbs or dried fruit, with kitchen shears into very small, uniform pieces using short quick strokes
to split foods in the middle without completely separating the halves, then spreading the halves to resemble a butterfly. This exposes more of the food's surface to allow for quicker and more even cooking.
to work a solid fat such as shortening, margarine, or butter into dry ingredients, with a pastry blender or with two butter knives
to partially cook fruits, vegetables, or nuts in boiling water or steam; to immerse fruits or nuts in boiling water to remove skins or make them easy to peel
to cook food in a liquid for a long time until tender, usually in a covered pot or slow cooker; also the name of the food prepared this way
to work dough with the heels of the hands in a pressing and folding motion until it becomes smooth and elastic
to cut narrow grooves or slits partway through the outer surface of a food to tenderize it or to form a decorative pattern
to evenly cover food with crumbs, flour, or a batter, or to dip food first into slightly beaten egg or milk and then cover with other coating as indicated in the recipe
to gently swirl one food into another, usually done with light and dark batters for cakes and cookies
to cook food in a liquid that is kept just below the boiling point; a few bubbles will form slowly and burst just before reaching the surface
to cook, uncovered, on a hot surface, usually a skillet; pouring off the fat as it accumulates
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