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To cover a food with a dry ingredient
Dredge
To form a standing edge on a pastry before baking
Flute
The technique used to combine a delicate mixture with a more solid material.
Fold in
To cook in a liquid, which is typically water, where bubble rise constantly and break on the surface.
Boil
To cook meat slowly in a small amount of liquid or steam
Braise
To cook in a hot fat that completely covers the food
Deep-fat fry
To cook in an uncovered skillet with a small amount of fat
Pan-fry
To make the surface of the food brown by frying, broiling, baking, or toasting
Brown
To cook in an oven or oven-type appliance in a covered or uncovered pan
Bake
To spread, brush, or pour liquid over a food while its cooking using a baster, brush, or spoon.
Baste
To work dough until it is smooth and elastic. This is done by folding, pressing, and turning the dough repeatedly
Knead
To blend softened butter and sugar until it is smooth and light. This action is usually done with a spoon or electric mixer
Cream
To mix solid shortening with flour by cutting the shortening into small pieces and mixing until it is completely covered
Cut in
To cook meat or poultry slowly over coals or in a oven while basting it often with a heavily seasoned liquid
Barbeque
To rub shortening, fat, or oil on the cooking surface of a bake-ware.
Grease
To cook with a small amount of fat in an uncovered pan
Saute
To cook with a small amount of fat in an uncovered skillet
Pan-fry
To combine two or more ingredients, typically done by stirring the mixture
Mix
To mix together two or more ingredient, usually through stirring.
Combine
To cook under direct heat or over coals
Broil
To mix with an over-and-over motion using a spoon, electric beater, or rotary
Beat
To beat a mixture rapidly to incorporate air and make the mixture light and fluffy.
Whip
To cook gently in simmering water, just below the boiling point.
Poach
To cook slowly and for a long time in a liquid
Stew
To heat a liquid to just under boiling point, pour boiling water over a food, or to briefly dip food in boiling water
Scald