To cook quickly in a small amout of fat (oil or butter)

to turn on the oven before cooking until it reaches the desired temperature.

To moisten food in order to add flavor and prevent it from drying out while it is cooking.

To beat fat (usually butter) and sugar until fluffy

To cook food completely by immersing it hot fat

To make decorative groves on a pastry..usually pie crust.

To combine light ingredients such as whipped cream or beaten egg whites with a heavier mixture, using a gentle over-and-under motion, usually with a rubber spatula.

to rub or spray the inside of a pan or baking dish with non stick cooking spray or a fat to prevent sticking

to soak meats, seafood, or poultry in a flavored liquid before cooking

To mash or grind food until completely smooth, usually in a food processor, blender, sieve, or food mill.

To cook in continuosly bubbling water

To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces. Usually refers to making pastry.

To cook in liquid just below the boiling point; bubbles form but do not burst on the surface of the liquid.

To quickly cook small pieces of food over high heat, stirring constantly.

To beat ingredients (such as heavy or whipping cream, eggs, salad dressings, or sauces) with a fork or whisk to mix, blend, or incorporate air.

To remove surface foam or fat from a liquid

To rub foods against a serrated surface to produce shredded or fine bits.

To coat lightly with confectioners' sugar or cocoa (cakes and pastries) or another powdery ingredient.

To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

A spoonful of soft food such as whipped cream or sour cream

A term used to describe doneness. Pastas, grains and some vegetables can be cooked al dente, which, when done, feels firm and chewy

To grasp a small amount of something in order to sprinkle it over food; an imprecise measurement roughly equivalent to 1/16 teaspoon.

To apply very high heat to quickly brown the surface of proteins or vegetables.

To cook food on a rack or in a steamer set over boiling or simmering water.