| BAKE | To cook by dry heat, usually in an oven. when applied to meat, it's called roast. |
| BASTE | To moisten food while baking by pouring liquid over it |
| BATTER | A mixture of flour, liquid and other ingredients that can be beaten or stirred. |
| BEAT | To mix with an over and over motion, either by spoon, rotary beater, or electric beater. |
| BLANCH | To immerse foods briefly in boiling water, usually followed by a quick cooling in cold water. Used to whiten or remove skins and for vegetables that to be frozen. |
| BLEND | To combine two or more ingredients so that each loses it's identity. |
| BOIL | To heat until bubbles constantly break on the surface. |
| BRAISE | To simmer in a covered dish in a small amount of liquid. |
| BROIL | To cook under direct heat or over hot coals. |
| CARAMELIZE | To heat dry sugar or foods containing sugar until light brown and of a caramel flavor. |
| CHILL | To place in refrigerator or other cold place until cold. |
| COMBINE | To mix ingredients together. |
| CREAM | To work foods until soft and fluffy. Usually applied to shortening, butter or other fat and sugar. |
| DOUGH | A mixture of liquid and flour that is stiff enough to be handled or kneaded. |
| DREDGE | To coat completely with flour or other mixture. |
| DUST | To sprinkle lightly as with flour or sugar. |
| EVISCERATE | To remove internal organs of fish or poultry. |
| FLAKE | To break into small pieces, usually with a fork. |
| FOLD | To combine a solid ingredient with a delicate substance such as beaten egg white with a folding motion rather than beating to avoid loss of air. |
| GLAZE | To coat with syrup, thin icing, jam or jelly. |
| GRATE | To rub a food against a grater to form small particles. |
| GRIND | To put through a food chopper, blender or food processor. |
| KNEAD | To manipulate with a pressing motion plus folding and stretching. Usually applied to bread dough. |
| LARD | To place strips of fat into or on top of lean meat or fish. |
| MARINATE | To let stand in a marinade (usually a mixture of oil, lemon juice or vinegar and seasonings). |
| MINCE | To chop very fine. |
| MIX | To combine ingredients. |
| POACH | To cook slowly in hot liquid to cover. |
| PUREE | The thick pulp with juice obtained by putting food through a colander, sieve, food mill or blender. |
| SAUTÉ | To cook in a skillet in a small amount of fat. |
| SCALD | To heat just below the boiling point. Also means to pour boiling water over food or dip food briefly in boiling water. |
| SCORE | To cut lightly so as to mark the surface of the food with lines. |
| SEAR | To brown the surface of foods quickly. |
| SIMMER | To cook just below boiling point so that tiny bubbles form on bottom or sides of pan. |
| STEAM | To cook over, not in, boiling water. |
| STIR | To mix ingredients with a circular motion using a spoon or other utensil. |
| WHIP | To beat rapidly with a wire whisk or beater to incorporate air and make a substance light and fluffy. |
| TO CUT IN | This method is used to mix shortening with dry ingredients so as to leave the shortening in small particles. Use two knives or pastry blender. |
| WELL BEATEN EGG | One which has been whipped until foamy and slightly thickened |
| WELL BEATEN YOLK | One whipped until thick and lemon colored. |
| WELL BEATEN WHITE | One whipped until firm peaks form when beater is lifted out. Never beat until peaks are dry and over stiff. |
