to chop or dice into very little pieces

(a)  

To swiftly cook in a small amount of oil, butter, or margarine

(a)  

To cook food without putting it directly in water, use steam (usually done with a steamer)

(a)  

To crisply tenderize little portions of food quickly over high heat while continually swirling the meal (usually done with a wok)

(a)  

To press, fold, and stretch dough until it is smooth and homogeneous, typically using the heels of one's palms.

(a)  

Cooking in the oven

(a)  

To combine components using a spoon, fork, whisk, or mixer in a quick, circular motion

(a)  

A culinary technique that involves momentarily immersing food, usually vegetables, in boiling water or fat to soften, loosen, or preserve its color.

(a)  

Cook in a liquid at low heat (low boil) until bubbles appear on the surface.

(a)  

French term meaning ‘to put in place’

(a)  

Cook until the surface of the meal browns or darkens over medium or high heat.

(a)  

preparing the entire facility so that the personnel in charge of various sections may efficiently carry out their duties.

(a)  

a precise plan of activities with timelines to guarantee that all relevant materials and activities are completed prior to service.

(a)