to cook under direct heat in a broiler or over coals

Cut into very small cubes (about 1/4 inch)

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

Mix a solid fat into flour.

Cook in water or liquid in which bubbles rise continually and break at the surface (212 degrees F).

Soften and blend sugar and fat together until smooth.

Mix with an over and over motion, adding in air

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

To add air to dry ingredients, reduce dry ingredients to finer particles or combine dry ingredients by putting them through a sieve

To lightly mix ingredients by tumbling them with tongs or a large fork and spoon

To cook food by completely immersing in hot fat

Pour or brush juices over food while it's cooking in order to keep it moist.

To cook meats, fish, poultry uncovered in an oven with dry, hot air

To cook meat, slowly, covered and in a small amount of liquid or steam.

To cut food into very, fine (teeny tiny) pieces

To cut food into flat pieces using a sawing motion.

To cut food into small pieces by pressing and rubbing it against the “teeth” of a grater.

To cut food into small, uneven pieces

To cut food into small, equal size squares about ½ inch in size.

To cut into long, thin, matchstick strips.

To mix gently with a spoon in a circular pattern