to cut food into flat pieces of even width

to cut food into a size and shape of a matchstick

to cut foods into small squares, usually about ¼ inch in size

to cut food into the smallest possible pieces

to tear food into long, thin pieces

to remove the skin or thick outer layer of a food using a knife or peeler

to work dough by pressing and folding until it becomes smooth and elastic

to mix ingredients gently in a circular motion

to beat rapidly to incorporate air and increase volume

to mix ingredients thoroughly, usually in a bowl, using an over & over motion

food prepared in a hot oven using indirect dry heat

cooking foods that are immersed in hot fats

food prepared from direct high heat below

cooking food quickly over high heat with a small amount of fat while stirring

food prepared from direct high heat above

cooking food slowly in hot water that has bubbles slowly rising to the surface

periodically moistening food with a liquid as it cooks

cooking food in hot water that has large bubbles rapidly breaking the surface

to soak in an acid-oil mixture