cook (food) by dry heat without direct exposure to a flame, typically in an oven or on a hot surface.

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Food is cooked out of doors on a rack over an open fire or on a portable grill.

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Pour juices or melted fat over (meat) during cooking in order to keep it moist

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The rigorous mixing of ingredients using a wooden spoon, electric whisk, food mixer or food processor. The purpose is to thoroughly combine ingredients and to incorporate air

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Cook or be cooked by immersing in boiling water or stock

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By exposure to direct, intense radiant heat.

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This is a general method for cutting food into bite-sized pieces

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To work (two or more Ingredients, typically butter and sugar) together to form a creamy paste

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To mix a solid, cold fat (butter or shortening) into dry ingredients (typically a flour mixture).

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Dilute meat sediments In (a pan) in order to make a gravy or sauce, typically using wine or stock

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To remove fat from the surface of stews, soups, or stock. Usually cooled in the refrigerator so that fat hardens and is easily removed.

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Cut (food or other matter) into small cubes.

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Means lightly coating food with a dry ingredient, such as flour, cornmeal, or breadcrumbs. Often, you'll dredge foods before frying.

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To coat lightly with an ingredient, such as flour or powdered sugar.

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To mix in or add (an ingredient) by gently turning one part over another.

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Cook (food) in hot fat or oil, typically in a shallow pan.

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An item or substance used as a decoration or embellishment accompanying a prepared food dish or drink

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a thin layer of Beaten egg, milk, or other liquid that you spread onto food in order to make the surface shine and look attractive.

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Reduce (something, especially food) to small shreds by rubbing it on a grater.

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The process of soaking foods in a seasoned, often acidic, liquid before cooking

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To work and press into a mass with or as if with the hands kneading dough, work (moistened flour or clay) into dough or paste with the hands

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To cut or chop into very small pieces

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Cook (an egg) without its shell in or over boiling water.

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A smooth, creamy substance made of liquidized or crushed fruit or vegetables. You can puree food in a blender or food processor.

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To simmer it until some of the water in it has evaporated, which intensifies the flavors, thickens the liquid, and causes it to take up less volume.

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To cook in a small amount of fat

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To beat food with a whisk or mixer to incorporate air and produce volume

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A cooking process that places foods above, not in, water that is boiling or hot enough to produce steam that cooks the foods with a moist hot air.

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Partially cooking by boiling and immediately cooling

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Small pieces of food are seared then covered completely with a liquid and simmered. 

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Sear food. Add some liquid and cover pan to create a moist cooking environment. 

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