to make a mixture smooth by using a brisk over-and-over motion

to combine two or more ingredients until they are soft and smooth

to cut food with an up and down motion into small irregular pieces

to work dough with the hands by repeatedly folding, pressing, and turning

to refrigerate until cold

To beat one or more ingredients, usually margarine or butter, sugar, and/or eggs, until the mixture is smooth and fluffy.

to put dry ingredients through a flour sifter to break up large particles

To distribute solid fat throughout the dry ingredients using a pastry blender

to sprinkle lightly with flour or sugar

To gently combine a heavier mixture with a more delicate substance, such as beaten egg whites or whipped cream, using two motions, one to cut vertically through the mixture and the other to turn the mixture over

To rub fat on the surface of a pan or dish to prevent sticking.

to combine ingredients in any way that causes an even distribution of the ingredients

To combine ingredients with a spoon or whisk using a circular motion.

to cut or tear into thin strips or pieces

to mix ingredients lightly with a fork and spoon, to prevent smashing, like with salad

to moisten meat with cooking juices

to let food stand in liquid to tenderize it and develop flavor

to cook quickly in boiling liquid to loosen the skin of fruits and vegetables

to coat lightly with another food, such as melted butter or egg white

to coat the surface of food with fine crumb

to make the surface of a food brown by frying or baking

to brown the surface quickly with high heat

to pour off a liquid from a food

to separate liquid from solid by passing through a sieve

to add a small amount of one food to another for decoration

flavorful coating that forms on food as it is cooked, usually from basting with meat stock or a sugary syrup

to simmer or boil until is is half or its original volume

to make flat with a rolling pin or hands

to remove film from surface of liquid like gravy

to brown a food by direct heat or in the oven

to cut off the outside skin with a knife

to divide food into pieces with a knife or scissors

to cut out the center part of a food

to cut into small square pieces that are 1/2 inch on a side

to cut into small square pieces that are 1/4 inch on a side

to reduce by crushing or cutting

1/2 inch square sticks

to cut into thin matchlike strips

cutting julienne's into cubes

to cut with an up and down motion into very fine pieces

to break up a food into small peices with a fork

to break up food into small particles by rubbing over a rough surface

to remove the stem of a strawberry or a nut from a shell

to force cooked food through a sieve or strainer to make a pulp

to make a food soft and smooth by crushing or beating

to remove stone from fruit

remove the outside skin of a citrus fruit

to separate the segments of a fruit from each other and from the fruit's membrane and skin

cut into four even pieces

to cut the surface lightly with straight lines

to cut into long thin pieces, nearly see-through

to cut with scissors into very small pieces, like with chives

cut into a triangular shape

to remove the outside skin with a vegetable peeler

herbs and leaves cut into long, thin strips

to cut into thin, flat pieces like bread

cut into circular shapes

cut at an angle to create an oval