To cook in water or liquid where bubbles continuously rise and break.

To remove the skin or rind off fruits & veggies.

To beat sugar and fat together until fluffy.

To bake, dry, or toast a food until the surface is brown.

To mix two or more ingredients together until well combined.

To finely divide food in various sizes by rubbing it on a grater with sharp projections.

To beat rapidly to introduce air bubbles into food. Applied to cream, eggs, and gelatin.

To mix ingredients lightly without mashing or crushing them.

To work dough with the “heel” of the hands, using a pressing motion, accompanied by folding and stretching until smooth and elastic.

To ornament food – usually with another colorful food – before serving to add eye appeal.

To mix by using circular motion, going around and around until blended.

To make mixture smooth by lifting it over and over

quickly with a big beating stroke or to incorporate air through the mixture..

To roast meat slowly on a spit rack or rack over heat – basting frequently with a seasoned sauce.

To cook below the boiling point, bubbles form slowly and break on the surface.

To mix ingredients by gently turning one part over another with a spatula.

To cook over, under, or in front of hot coals or a gas or electric burner, or other form of direct heat.

To cut into very small cubes.

To prepare food by applying heat in any form.

To cook in a small amount of fat.

To cook by dry heat, usually in an oven.

To sprinkle or coat with a powdered substance, usually with crumbs or seasonings.

To cut fat into flour with two knives, or a pastry blender, until it is distributed in small particles throughout the mixture.

To coat food with butter, margarine, or egg - using a small brush.

To cook in the steam generated by boiling water.

To flatten to a desired thickness by using a rolling pin.

To cut or chop food as finely as possible.

To cut into small pieces.