To make a mixture smooth by briskly whipping or stirring it with a spoon, fork, wire whisk, rotary beater, or electric mixer

To cook food slowly in a small amount of liquid in a tightly covered pan on the range top or in the oven.

Means to cut into uniform pieces, usually 1/2 inch on all sides

Means to cut into uniform pieces usually 1/8 to ¼ inch in size

Refers to chopping a food into tiny irregular pieces

To cut foods with a knife, cleaver, or food processor into smaller pieces

To beat fat, such as margarine, butter or shortening, either alone or with sugar to a light, fluffy consistency

To work a solid fat, such as shortening, margarine, or butter into dry ingredients, usually with a pastry blender

To coat food either before or after cooking with a dry ingredient such as flour, cornmeal or sugar

A method of gently mixing ingredients. To do this use a rubber spatula to cut down through the mixture, move across the bottom of the bowl, and come back up, folding some of the mixture from the bottom of the bowl over close to the surface

To work dough with the heal of your hands in a pressing and folding motion until it becomes smooth and elastic

A liquid in which food is allowed to stand in order to flavor or tenderize it

To stir or beat two or more foods together until they are thoroughly combined

To brown or cook in a small amount of fat

To heat liquid, often milk, to a temperature just below the boiling point, when tiny bubbles just begin to appear around the edge of the liquid

To cook a food in liquid that is kept just below the boiling point, a few bubbles will form and burst before they reach the surface

To move a spoon in a circular motion to mix ingredients

To remove the outer covering of foods by trimming only a thin layer to avoid removing nutrients found just under the skin

To use a very fast up and over motion that adds air to the mixture and makes it expand. It is done with a wire whisk, rotary beater or an electric mixer.

To cut foods into large thin pieces

To cut foods into small pieces or shreds by pressing and rubbing the food against the rough surface of a grater

To force one or more dry ingredients through a sifter to add air, remove small ingredients or mix two ingredients

To make food smooth and thick by putting it through a strainer, blender or food processor

A method of cooking foods over but not in boiling water

Cooking foods under direct heat

Small pieces of food are fried quickly in a small amount of oil at high heat. Food must be stirred consistently to avoid sticking.

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