To cook food in liquid that is just below the boiling point

High heat cooking method in which food is cooked over fire or hot coals

To cook meat, fish, or poultry in an oven with dry, hot air

To cook food in a pan with a small amount of fat

To beat rapidly to introduce air bubbles into foods such as eggs or cream

To cut food into smaller pieces

To work together sugar and fat (butter) until the mixture is soft and fluffy

To work together sugar and fat (butter) until the mixture is soft and fluffy

To combine butter or shortening with flour using a pastry blender or two butter knives

To cut into small cubes of even size

To mix ingredients gently by turning one part over another

To cook by vapor produced when water is heated to the boiling point

To finely divide food in various sizes by rubbing it on a surface with sharp projections

To work dough to further mix Ingredients or to develop gluten

To cut food as finely as possible

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