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To reduce food to small shreds by rubbing it on a grater
What is to grate?
To cut or tear food into small, long, narrow pieces
Shred
To soak in a flavored liquid; usually refers to meat, poultry, or fish
Marinate
To cook over high heat, usually on top of a stove, to brown food
Brown
To cut into tiny pieces, usually with a knife. This is the finest of all cuts
Mince
To rub the interior surface of a cooking dish or pan with shortening, oil, or butter to prevent food from sticking to it
Grease
To thoroughly combine 2 or more ingredients, either by hand with a whisk or spoon, or with a mixer
Blend
The butterfat portion of milk. Also, to beat ingredients usually sugar and a fat, until smooth and fluffy
Cream
To cut food into very small (1/8- 1/4-inch) cubes
Dice
To combine ingredients, usually by stirring
Mix
To remove the outermost skin of a fruit or vegetable
Pare
To stir rapidly to make a mixture smooth, using a whisk, spoon, or a mixer
Beat
To cook briefly in boiling water to seal in flavor and color; usually used for vegetables or fruit, to prepare for freezing, and to ease skin removal
Blanch
To cook on a rack or spit under or over direct heat, usually in an oven
Broil
To cut food into irregular-shaped bitesized pieces a sharp knife
Chop
To remove the seeds or tough woody centers from fruits and vegetables
Core
To cut food into small (about ½- inch) cubes
Cube
To cut into long, thin strips, match sticklike in shape
Julienne
To blend dough together with hands or in a mixer to form a pliable mass
Knead
The process of pouring off the excess liquid or fat from food
Drain
To remove pits from fruits
Pit
The process of thickening and intensifying the flavor of a liquid mixture such as soup, sauce, wine, or juice by simmering or boiling
Reduce
To cook by dry heat in an oven
Roast
To cook and/or brown food in a small amount of hot fat
Sauté
To cook slowly in liquid over low heat at a temperature of about 180°. Bubbles form but do not burst on the surface of the liquid
Simmer