Cutting
to cut into small pieces
chop
everything is in its place
Mise en Place
to cook food by simmering or slow boiling
stewing
combining ingredients
mixing
to coat food lightly with a liquid using a pastry brush
brushing
to grate small strips of peieces of citrus skin
zesting
breading
to coat food with a mixture of flour, egg, crumbs and seasoning
to cook by dry heat without direct exposure to a flame
baking
to stir vigorously
beating
to mix lightly until ingredient are coated with dressing
tossing
to cut into very small pieces
mine
to fold, press and stretch to mix and work ingredients into a uniform mass
kneading
to cook in liquid below the boiling point (small bubbles)
simmer
to beat ingredients into a creamy consistency
creaming
to cook by dry heat on a grill with open grates
grilling
to strip away the skin or outside of food
peeling
marinate
to soak food in liquid to flavor and tenderize it
the action of cooking by dry heat in an oven or open fire
roasting
to mix food with a rapid, sweeping stroke
whipping
to cook under direct dry heat
broil
to tear into narrow, long pieces
shredding
to roll food in flour, crumbs or sugar
dredging
to cook by submerging food in liquid such as water, milk, stock or wine
poaching
to mix two ingredients that have different densities
folding
to briefly boil a vegetable or fruit, then plunged into ice water
blanching