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

To cook in liquid at 212 degrees F so that bubbles burst to the surface

To sear large pieces of food then cook in a small amount of liquid in a tightly covered pan over low heat. Usually done for tough pieces of meat.

To cook uncovered under a direct source of heat. The heat is radiating down cooking the top of the food.

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

To cut into small, irregular pieces

To thoroughly cover a food with a liquid or dry mixture

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

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

To cut into small cubes of even size about 1/4 by 1/4 inch.

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

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

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

To cut or chop into very fine pieces.

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

To cook gently in a moderate temperature liquid

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

To cook uncovered in the oven with dry heat. Usually foods that are cooked this way are already highly structured.

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

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

To put through a sifter or sieve to reduce into finer particles. Can make dry ingredients lighter and fluffier.

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

To remove a substance from the surface of a liquid

To cook with vapor produced by a boiling liquid

To mix lightly.

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

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

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

To put food through a fine sieve or a food mill/blender to form a thick and smooth liquid/paste

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

To soak meat in a solution containing an acid that helps tenderize the connective tissues

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

To flatten dough to an even thickness with a rolling pin

To cook in a large amount of hot fat

To cook without fat in an uncovered skillet

To beat quickly and steadily by hand with a whisk. Incorporates air into the mixture.