| *Baste | *Coat | *Flake | *Mince | *Sear |
| To moisten meat or other foods with pan drippings, fruit juice or a sauce. Prevents drying of food surface and adds flavor. | To cover food evenly with flour, crumbs or batter. | To break food into small pieces, usually with a fork. | To cut or chop into very small pieces, but smaller than diced. | To brown and seal surface of meat quickly with intense heat. |
| *Beat | *Coddle | *Flute | *Mix | *Shred |
| To make a mixture smooth by introducing air with a brisk over and over motion using a spoon, or rotary motion using an egg beater or electric mixer. | To cook food slowly in water just below the boiling point. | to make decorative indentations around edge of pastries, fruits or vegetables. | To combine ingredients until evenly distributed. | To cut into long, thin strips with a knife or shredder. |
| *Blanch | *Compote | *Fold | *Pare | *Simmer |
| To preheat in boiling water or steam. Helps loosen skins of fruits, vegetables or nuts; also used to prepare food for canning, freezing or drying. | Fruit stewed or cooked in syrup, usually served as a dessert. | To combine two ingredients. Using a spoon or rubber spatula, go down through the mixture on the far side of the bowl, bring the spoon across the bottom of the bowl and up the near side, turn the mixture over on the top. Turn bowl slightly and repeat until mixture is blended. | To remove outer covering of fruit or vegetable with a knife. | To cook in liquid just below boiling point; bubbles form slowly and burst before reaching surface. |
| *Blend | *Cool | *Fry | *Peel | *Sliver |
| To combine two or more ingredients thoroughly. | To let food stand at room temperature until it is no longer warm to the touch. | To cook in hot fat; pan-fry or sauté in a small amount of fat, deep-fat fry in a deep layer of fat that covers the food. | To strip off or pull away outer covering of fruit or vegetable. | To cut into long thin pieces with a knife; e.g. almonds, or pimiento. |
| *Boil | *Cream | *Glaze | *Poach | *Steam |
| To heat a liquid until bubbles continuously break on the surface. | To make a fat, such as butter, soft and smooth by beating with a spoon or mixer. Also, to combine fat with sugar until mixture is light and fluffy. | To coat with a smooth mixture to give food a glossy appearance. | To cook slowly in simmering liquid such as water or milk. | To cook in a covered container above boiling water. |
| *Braise | *Cube | *Grate | *Puree | *Steep |
| To cook slowly in a small amount of liquid in a covered pan. | To cut a solid food into cubes of about 1/2 inch or more. | To rub food against a grater to form small particles. | To put food through a sieve, blender or processor to produce the thick pulp or paste with juice. | To let stand for a few minutes in water that has just been boiled to enhance flavor and color. |
| *Bread | *Cut in | *Grill | *Reduce | *Stew |
| To coat with flour, then dip into slightly diluted beaten egg or milk, and finally coat with bread, cereal or cracker crumbs. | To mix evenly a solid fat into dry ingredients (e.g. shortening and flour) by chopping with two knives or a pastry blender. | To cook on a rack over hot coals or other direct heat. | To rapidly boil down the volume of a liquid to concentrate flavor. | To simmer slowly in liquid deep enough to cover. |
| *Broil | *Dice | *Grind | *Roast | *Stir |
| To cook by direct heat, under a broiler or over hot coals. | To make small cubes of 1/8 to 1/4 inch. | To reduce to particles in a grinder, blender or food processor. | To cook meat in an uncovered pan by dry heat in an oven. | To mix ingredients in a circular motion until blended with uniform consistency. |
| *Carmelize | *Dredge | *Julienne | *Saute | *Toast |
| To melt sugar, or foods containing sugar, slowly over low heat without burning, until it melts and becomes brown in color. | To cover or coat food with flour or a similar fine, dry substance. | To cut meat, vegetables or fruit into long matchlike strips. | To brown or cook in a small amount of fat (see fry). | To brown with dry heat in an oven or toaster. |
| *Chop | *Dust | *Knead | *Scald | *Whip |
| To cut food into small pieces with a knife. | To sprinkle lightly with flour or sugar. | To manipulate with a pressing motion accompanied by folding and stretching. For yeast bread: fold dough toward you, put dough away using the heel of your hand. Rotate 1/4 turn and repeat. For tea biscuits: kneading process is much less vigorous and requires less time. | To heat milk to just below the boiling point, when tiny bubbles appear around the edge of the pan; to dip certain foods briefly into boiling water (see blanch). | To beat rapidly with a wire whisk, beater or mixer to incorporate air to lighten and increase volume. |
| *Clarify | *Fillet | *Marinate | *Score | *Zest |
| To make a liquid (stock, broth, butter) clear by skimming away or filtering out fat or other impurities. | A piece of meat, poultry, or fish without bones. | To let food stand in a seasoned sauce called a marinade to tenderize and increase flavor. | To make shallow slits into the surface of a food in a diamond or rectangular pattern. | To scrape just the colored part of a citrus fruit skin off of the fruit, being careful not to take any of the white part. This can be done with a zester or with a fork. |
