Cooking
Cutting
Mixing
Preparation
Other cooking terms
100
To cook in an oven.
What is to bake?
100

To cut away coverings of vegetables and fruits.

What is to pare/peel?

100

To tumble ingredients lightly with a lifting motion, as in a salad.

What is to toss?

100
To bring the oven or to desired temperature before placing food in to cook.
What is to preheat?
100
To refrigerate food or let it stand in ice water until cold.

What is to chill?

200
To cook in a liquid where bubbles are continually rising and breaking the surface.
What is to boil?
200

Cut food in 1/4 inch cubes.

What is to dice?

200

To beat to quickly add air.

What is to whip?

200
To cover surface of pan with fat.
What is to grease?
200

To decorate any food to give a finishing touch.

What is garnish?

300

To cook by exposure to direct heat.

What is to broil?

300
Cut food into small pieces by rubbing against a serrated surface.
What is to grate?
300
Removes lumps and blend and aerate ingredients.
What is to sift?
300
To let food sit in a mixture to make it more flavorful, moist and/or tender.
What is to marinate?
300

To cook in a liquid that is kept just below the boiling point

What is simmer?

400
Brown food quickly in a pan over direct heat with a little fat.
What is to saute?
400
Cut food into very small pieces.
What is to mince?
400

To combine two ingredients by cutting vertically through the mixture and turning over and over by sliding rubber spatula across the bottom of the mixing bowl with each turn.

What is to fold?

400

To moisten goods during cooking with drippings, water or seasoned sauce, to prevent drying or to add flavor.

What is to baste?

400

to cook in fat on stop of the stove.

What is fry?

500
Cook indirectly by setting food on top of boiling water in a covered pot.
What is to steam?
500
cut into very thin shred or strips.
What is to julienne?
500
To incorporate by cutting motion, using a pastry blender.
What is to cut-in?
500

To sprinkle, coat, or cover with flour, crumbs or cornmeal or other seasoned mixture. 

What is to dredge?

500

When pasta is cooked to just a firm and chewy texture

What is al dente?

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