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on the stove
in the oven
in the bowl
knife action
the kitchen sink
100
cook in hot fat
What is fry?
100
cook over or under direct heat
What is broiling?
100

usually done with a spoon, in a circular motion until ingredients are worked together.

What is to stir?

100

cut into small cubes of uniform size and shape, usually 1/4 inch

What is dice?

100
rub a utensil with oil or shortening
What is to grease?
200
cook in bubbling liquid
What is to boil?
200

to brown and dry the surface of foods with heat, such as bread and nuts.

What is toasting?

200
Combine foods gently as in mixing a salad
What is to toss?
200
remove the outer skin
What is to pare?
200
pour off liquid
What is to drain?
300
cook over low heat just below boiling
What is to simmer?
300

cooking for a long time with liquid

What is braising?

300

to beat quickly to add air

What is to whip?

300
cut into very small pieces
What is to mince?
300
"cook" in the refrigerator
What is to chill?
400

to cook quickly in a little oil, butter, or margarine.

What is saute?

400

cook by dry heat in the oven

What is baking?

400

to combine two ingredients by two motions: cutting vertically through the mixture and turning over and over by sliding the rubber spatula across the bottom of the mixing bowl with each term.

What is to fold?

400
cut into long thin pieces
What is to julienne?
400

cover food with another layer such as flour or bread crumbs

What is to coat or dredge?

500

to cook pasta to just a firm but chewy texture

What is al dente?

500
most common oven temperature in a recipe
What is 350 degrees?
500
work dough by hand
What is to knead?
500
reduce solid foods to thin shreds
What is to grate?
500
scatter bits of food over another
What is to dot?