To beat rapidly to incorporate air and increase volume.

To moisten food while it's cooking to add flavor.

Lightly mix and coat ingredients, such as a salad.

Pour Batter: A mixture of dry and liquid ingredients thin enough to pour (pancakes or waffles).

Drop Batter: A thick mixture of dry and liquid ingredients (quick breads).

Move ingredients in a circular motion to mix or to prevent burning while cooking.

To mix or stir quickly, bringing the contents of the bowl to the top and down again.

To cook in a covered pan with water and generate steam.

To coat the surface of food with fine dry bread, cracker, or cereal crumbs.

To cut into small pieces (slices) with a knife.

To cook under or over direct heat in broiler oven or hot coals.

To cook in liquid just below the boiling point.

To cut solid shortening or fat into dry ingredients.

To add flavor with spices.

To cut into small cubes with a knife.

To cook in a small amount of hot fat in a skillet.

To mix a solid ingredient such as sugar with a liquid until they form a solution.

To cook by dry heat, usually in an oven (meat or poultry).

To cook in liquid hot enough for bubbles to break on the surface.

To bring oven or broiler to desired temperature before using.

A baking mixture that has very little liquid. It may be shaped by kneading or rolling.

To strip off the outer covering of certain vegetables and fruits.

To combine a delicate ingredient with a solid mixture using a slow rolling motion.

To chop into very little pieces.

To heat solid food until it becomes liquid (butter or chocolate).

To cook in hot fat.

To make a soft mass of food with a fork, masher tool, or beater (potatoes).

To rub on a grater to produce small particles (cheese).

To let food stand in a mixture to improve flavor and tenderness.

To work and press dough with the heels of your hands so it becomes elastic (bread).