To bring a heating unit to a certain temp before using it

To add salt, pepper, herbs and other seasonings

To soak food in a sauce before cooking

To rub a surface with fat, such as shortening, oil, or butter

To refrigerate a food until it is completely cold

To cook by close direct heat in an oven.

To cook over boiling water

To cook in liquid that is just below the boiling point

To cook with dry heat, usually in an oven

To heat a liquid until bubbles rise constantly to the surface

To cook meat or poultry in the oven by dry heat

To cook in a small amount of fat, like butter or oil, such as onions & vegetables

To cook in hot fat such as grease

To make the surface of the food brown in color by frying

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

To break food into small pieces by rubbing it against a grater

To remove skin or peelings of fruits with a knife

To cut into long, thin strips

To remove skin or peelings from fruits and vegetables with hands

To cut into very small pieces

To cut into small irregularly shaped pieces; basic cutting

To blend ingredients until soft and smooth, such as butter & sugar

To beat rapidly adding air into ingredients until the mixture is fluffy

Gentle mixing technique used especially for adding whipped egg whites to a mixture

To mix ingredients lightly, like salad

To press and fold dough with the hands until it is smooth to develop gluten in bread making it light, airy and chewy.

To combine shortening and dry ingredients with a pastry blender until in very small pieces

To move a spoon or other implement around in (a liquid or other substance) in order to mix it thoroughly.

To remove the center of a fruit

To the tooth," in Italian. Pasta is cooked just to a firm and chewy texture

To press or mix a food to remove lumps and make a smooth mixture.

To brush or spoon liquid or juices over food to keep moisture on the surface area.

To partially or completely submerge and cook food in hot oil until golden brown.

To place small bits of an ingredient such as butter randomly on surface to add flavor

Cooking onions, vegetables, etc slowly so natural sugars make them tender, brown

Coating food completely in a dry mixture; breadcrumbs, flour or cornstarch

Slowly adding a hot liquid (usually stock, milk or cream) to a cold or room temp. liquid (usually beaten egg) while whisking constantly. This gradually increases the temperature of the cold liquid so it doesn’t curdle and blends evenly

The preparation of dishes and ingredients before the beginning to assemble a recipe.

To put two or more ingredients together.