Mix ingredients by gently turning one one part over another with a spatula.

Cut into very small cubes

Cook below the boiling point, bubbles form slowly and break on the surface.

Roast meat slowly on a spit rack or rack over heat-basting frequently with a seasoned sauce.

Bake, dry, or toast a food until the surface is brown.

Bake, dry, or toast a food until the surface is brown.

Coat food with butter, margarine, or egg-using a small brush

Cut fat into flour with two knives, or a pastry blender, until small particles are distributed throughout.

Cook in water or liquid in which bubbles rise continually and break on surface.

Work dough with the "heel" of your hand.

Sprinkle or coat with a powdered substance, usually with crumbs or seasonings. 

Cook using dry heat, usually in an oven.

Cut or chop food as finely as possible

Remove or strip off the skin or rind of some fruits and vegetables.

Mix two or or more ingredients together until well combined.

To ornament food.

Prepare food by applying heat in any form.

Beating sugar and fat together until smooth.

Make mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through the mixture.

Divide food in various sizes by rubbing it on a grater with sharp projections.

Mix by using circular motion, going around and around until blended.

Mix ingredients lightly without mashing or crushing them.

Add salt, pepper, or other substance to food to give it flavor.

Cook in small amount of fat.

Flatten using a rolling pin.

Cook in the steam generated by boiling water.