to cook in a hot fat

to cut evenly shaped pieces about 1/4 inch on each side

cut food into small irregular pieces

flattening a food usually a dough or pastry with a rolling pin

to cut food into flat thin pieces

to beat rapidly to incorporate air and make light and fluffy

to cook over steam. This can be done in the microwave, with a specialized appliance or with a pan on the stovetop.

This can be used to remove excess liquid or drain a food or food product. It can also be used to wash vegetables.

a folding, pressing and turning motion using the heels of your hands

to cut food in long thin strips

to cook in a liquid, usually water, in which bubbles rise constantly and then break the surface

this tool is used to get food (like cheese) into fine particles

to cook in a slow steady stream of tiny bubbles

to cut food into pieces that are as small as possible

this tool is used with dry ingredients (like flour) to make into finer particles

to spread a liquid coating (like butter) on a food using a pastry brush, baster, or paper towel

to use a spoon to make a circular or figure eight motion

to remove the outside covering of a fruit or vegetable

to cook in an oven with dry heat

this tool is used to cut in or mix a solid fat with dry ingredients

to preheat an oven is to set the oven to the desired cooking temperature in advance

to mix with an over-and -over motion using a whisk, fork or electric mixer

to rub a fat, shortening or oil on the cooking surface of bakeware to prevent sticking

to cut evenly shaped pieces about 1/2 inch on each side

Mise en Place is a French phrase that means to "set in place" having all your ingredients prepped, measured, and ready to go before you start cooking.

to use a spoon to stir two or more ingredients together thoroughly

to stir or mix foods gently while cooking, as in eggs