Cuts
Cut into small cubes.
Dice
Beat quickly with a whisk.
Whisk
Remove liquid from food.
Strain/Drain
Cook with dry heat in an oven.
Bake
Add salt, herbs, or spices for flavor.
Season
Cut into small, uneven pieces.
Chop
Mix quickly to add air.
Beat
Cook in hot fat or oil.
Fry
Cook over direct heat, often on a grate.
Grill
Coat a pan lightly with fat to prevent sticking.
Grease
Shred into small bits using a grater.
Grate
Move a spoon around to mix.
Stir
Cook in liquid at 212°F with rapid bubbles.
Boil
Cook in an oven with dry heat (often meats/veggies).
Roast
Scrape off extra ingredients to make an even measurement.
Level
Remove the outer skin.
Peel
Beat sugar and fat together until fluffy.
Cream
Cook just below boiling (small bubbles).
Simmer
Cook with high heat from above.
Broil
Combine 2 or more ingredients.
Mix
Cut into flat, thin pieces.
Slice
Gently combine without stirring or beating.
Fold
Cook with vapor from boiling water.
Steam
Cook quickly with a small amount of fat.
Saute
Press and fold dough to make it smooth.
Knead