To stir ingredients until they are thoroughly combined.

To spoon pan juices, melted fat, or another liquid over the surface of food during cooking to keep the food moist and add flavor.

To cook liquid at 212 degrees F

To mix ingredients together with a circular up-and-down motion using a spoon, whisk, or electric mixer.

To cook in small amount of liquid in a tightly covered pan over low heat.

To scald or parboil in water or steam.

To cook uncovered under a direct source of heat.

To turn the surface of a food brown by placing it under a broiler or quickly cooking it in hot fat.

To mix or blend two or more ingredients.

To make food cold by placing it in a refrigerator or in a bowl with ice.

To remove the center part of a fruit such as an apple or a pineapple.

To cut into small pieces.

to soften solid fats, often by adding a second ingredient, such as sugar, and working with a wooden spoon or an electric mixer until the fat is creamy.

To thoroughly cover a food with a liquid or dry mixture.

To combine solid fat with flour using a pastry blender, two forks, or fingers.

To cook in a large amount of hot fat.

To cook in a small amount of hot fat.

To cut into small cubes of even size.

To reduce a food into small bits of rubbing it on the sharp teeth of a utensil.

To sprinkle or coat with flour.

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

To incorporate a delicate mixture into a thicker, heavier mixture with a whisk or flexible spatula using a down, up, and over motion so the finished product remains light.

To work dough by pressing it with the heels of the hands, folding it, turning it, and repeating each motion until the dough is smooth and elastic.

To soak meat in a solution containing an acid, such as vinegar or lemon juice, that helps tenderize the connective tissue.

To boil in a liquid until partially cooked.

To cut or chop into very fine pieces.

To remove the stem and outer covering of a vegetable or fruit with a paring knife or peeler.

To cook without fat in an uncovered skillet.

To cook gently in a moderate temperature liquid.

To cook larger pieces of food in a skillet in about 1/4 inch of fat or oil.

To heat an appliance to a desired temperature about 15 minutes before it is to be used.

To put food through a fine sieve or a food mill to form a think and smooth liquid.

To heat liquid to just below the boiling point; to dip food into boiling water or pour boiling water over the food.

To cook uncovered in the oven with dry heat.

To brown the surface of a food very quickly with high heat.

To flatten dough to an even thickness with a rolling pin.

To cut or break into thin pieces.

To cook small pieces of food in only enough fat or oil to coat the bottom of the pan.

To put through a sifter or sieve to reduce to finer particles.

To cook slowly and gently in liquid that is below the boiling point.

To mix with a circular motion.

To remove a substance from the surface of a liquid.

To cook foods quickly in a small amount of fat over high heat while stirring constantly.

To cook with vapor produced by a boiling liquid.

To mix lightly.

To cook one food or several foods together in a seasoned liquid for a long period.

To beat quickly and steadily by hand with a whisk.