Gordon Rizzy
Cut food into small, irregular pieces
chop
To break or tear off small layers of food with a fork
Flake
To cook food in an oven, surrounded with dry heat
Bake
To cook in liquid just below the boiling point; bubbles form but do not burst on the surface of the liquid
Simmer
To cook in bubbling water that has reached 212 degrees F
Boil
Cut food into large, thin pieces.
Slice
Combine solid fats with dry ingredients to make coarse. pieces
Cut in
To quickly cook small pieces of food over high heat, stirring constantly
Stir - Fry
Heat sugars on the surface of food until they liquefy and darken in color
Caramelize
Crush food into a smooth mixture with a masher or beater
Mash
Chop finely
Mince
Mix with a spoon or whisk in a circular motion.
Stir
To cook on a rack or spit under or over direct heat, usually in an oven
Broil
Adding a thin layer of food on top of another food
Coat
Cut food such as cheese, into small pieces or shreds by rubbing the food against the rough surface of a greater
Grate
Cut food into square pieces about 1/8 to 1/4 inch on side
Dice
Cut food into square pieces about 1/2 inch on a side
Cube
Work dough to blend the ingredients and make it smooth and springy
Knead
Simmer a mixture in order to evaporate the liquid and intensity the flavor.
Reduce
To rub the interior surface of a cooking dish or pan with shortening oil or butter to prevent food from sticking to it
Grease
Mix toughly and add air to food
Beat
Dip food briefly into boiling water, then into cold water to stop the cooking process
Blanch
Combining two or more ingredients thoroughly so they blend
Mix
To thoroughly combine 2 or more ingredients, either by hand with a whisk or spoon, or with a mixer
Blend
Fold