To cut food into very fine, uneven pieces

To cut food into small, equal size squares about ½ inch in size.

To cut food into small, equal size squares about ¼ to 1/8 inch in size

To reduce food into small pieces by pressing and rubbing it against the “teeth” of a grater.

To cut or break food into long, thin strips by using a knife, fork, or grater.

To remove the stem and the very thin layer of peel of a fruit or vegetable with a paring knife or peeler.

To remove the outer layer/skin, by stripping or pulling off with your finger or a knife

To make small, straight, shallow cuts with a slicing knife in the surface of a food; often done to tenderize meat or to let sauces soak in.

To cut food into large, thick or thin flat pieces with a slicing knife. Use a sawing motion while gently pressing the knife down.

To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking, using a baster, cup, or spoon, to keep the food moist and add flavor.

To lower a food’s temperature to freezing or below by placing it in a freezer.

To expose to warmth in order to free from a frozen state.

To cause a solid food to turn into or become part of a liquid.

To remove liquid from a solid food by pouring off the liquid, putting the food through a colander, or drying with paper towels.

To separate solid from liquid materials by pouring the mixture through a strainer or sieve.

To lightly sprinkle the surface of a food with crumbs, flour, or sugar.

To sprinkle or coat a food with flour.

To rub fat on the surface of a food or a cooking utensil

To soak food in a cold, seasoned liquid, usually containing an acid, in order to add flavor to or tenderize the food.

To make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber.

To change food from a solid to a liquid by applying heat.

To immerse food in a liquid for the purpose of wetting, softening, dissolving, or cleaning.

■To increase the flavor of a food by adding herbs, spices, or other ingredients; to prepare a cooking utensil for cooking. (Ex. Cast iron skillet)

To leave an opening in the covering of a food through which steam can escape.