Cutting
Chop
To cut food into small irregular pieces
Pare
To cut a very thin layer of peel from fruits or vegetables
Poach
To gently cook food in liquid that is just below a boil
Beat
To stir very quickly; may be done with a spoon, rotary beater, wire whisk or electric mixer
Knead
To work or press dough with your hands
Cube
To cut food into same-size pieces about ½ inch or more on each side
Slice
To cut food into same size flat pieces
Saute
Quickly cook foods in a small amount of fat, usually in a skillet
Combine
To put two or more ingredients together to make one
Sift
To put a dry ingredient, such as flour, through a fine mesh or sifter in order to separate the particles
Dice
To cut food into same-size pieces about ¼ inch on each side
Bake
To cook food in dry heat in an oven
Simmer
To heat a liquid until small, gentle bubbles rise to the surface but do not break.
Cream
To beat solid fat (usually butter and/or shortening) and sugar until soft, smooth, and creamy
Stir
To mix in a circular motion
Julienne
To cut food into thin sticks
Boil
To heat a liquid until bubbles rise to the surface and break
Steam
To cook foods over, not in, boiling liquid
Cut in
To distribute solid fat in dry ingredients using a pastry blender until it is finely divided
Toss
To tumble a mixture, such as a salad, very lightly
Mince
To chop food until the pieces are as small as possible
Broil
To cook food by direct heat from above
Stir-Fry
To cook food quickly in a small amount of hot oil while stirring/moving around constantly
Fold
To combine a light food (egg whites) with a dense food (batter), in a very gentle up/down/over motion
Whip/Whisk
To add air to increase volume by beating food rapidly