Grate

• to break food into small pieces by rubbing against a grater

• To heat a solid food, such as butter, until it becomes a liquid

• To crush food until it becomes smooth, using a potato masher or fork

• To cook gently in a liquid just below the boiling point

Melt

• to break food into small pieces by rubbing against a grater

• To crush food until it becomes smooth, using a potato masher or fork

• To heat a solid food, such as butter, until it becomes a liquid

• To cook gently in a liquid just below the boiling point

Mash

• To crush food until it becomes smooth, using a potato masher or fork

• To heat a solid food, such as butter, until it becomes a liquid

• To cook gently in a liquid just below the boiling point

• To cut by putting food through a food chopper or grinder

Simmer

• To crush food until it becomes smooth, using a potato masher or fork

• To cook gently in a liquid just below the boiling point

• To cut by putting food through a food chopper or grinder

• To divide foods into small pieces with a knife or scissors.

Grind

• To cut by putting food through a food chopper or grinder

• To divide foods into small pieces with a knife or scissors.

• To remove the core of a fruit with a corer or paring knife

• To cook in a small amount of fat

Cut

• To remove the core of a fruit with a corer or paring knife

• To cook in a small amount of fat

• To divide foods into small pieces with a knife or scissors.

• To cut into small squares

Core

• to cook meat or poultry in the oven by dry heat

• To cut into small squares

• To cook in a small amount of fat

• To remove the core of a fruit with a corer or paring knife

Saute

• To cut food into flat pieces.

• to cook meat or poultry in the oven by dry heat

• To cook in a small amount of fat

• To cut into small squares

Cube

• to cook meat or poultry in the oven by dry heat

• To cut into small squares

• To cut food into flat pieces.

• To cook in hot fat such as grease

Roast

• to cook meat or poultry in the oven by dry heat

• To cut food into flat pieces

• To cook in hot fat such as grease

• To cook by direct heat, as in a broiler