1
To cook in a liquid just below boiling
simmer
To cook in an uncovered container
bake
To work dough with the heel of the hands, until smooth and elastic
knead
To rub a food back and forth against a grater to get very small pieces
grate
To cook in fat until the surface of food turns brown
brown
To mix in a circular motion using a spoon
stir
To cook in a covered container on a rack above liquid that is boiling
steam
To cut into very small pieces with a sharp knive or kitchen shears
mince
To coat food heavily with other ingredients
dredge
To cut fat into flour with a blender or two knives
cut in
To cook by direct heat by placing food under the heat source
broil
To cook by direct heat by placing the food over the heat source
grill
To mix two or more ingredients together using a spoon
combine
To cut into very small cubes, about 1/4 inch
dice
To cut into small, even cubes using a sharp knife
cube
To mix fast bringing contents to the top of the bowl and back down again
beat
To beat a mixture until it is light and fluffy using a spoon or electric mixer
cream
To cook in enough hot fat to cover the food half way
To mix ingredients gently by turning on part over another
fold
To beat rapidly to introduce air bubbles into the food
whip