2. steep: soak in hot liquid 3. bake: cook in oven with dry heat 4. cut in: use pastry blender to mix fat and dry ingredients 5. cream: mix till soft, smooth and creamy, usually sugar and shortening 6. fry: cook in oil or fat 7. shred: cut into small thin pieces 8. saut: cook in a small amount of fat 9. mix: combine different ingredients 10. caramelize : saut with butter till brown 11. stew: cook-simmer in liquid 12. skim : take off thin layer of fat 13. cut: divide with sharp utensil 14. dice: cut into cubes of the same size 15. pit : take out seeds
16. julienne : cut into thin slices
17. separate : take apart like a yolk/white of an egg 18. snip: cut food with kitchen shears 19. dredge : coat with dry ingredients 20. mold: to shape (like jello) 21. un-mold: take off mold 22. core: to cut out the middle 23. vent: make hole for steam to escape 24. sift: put dry ingredients through sieve or screen, removes lumps, adds air 25. score: shallow cuts in food
26. elevate: raise up
27. flute: grooves or folds in dough 28. grate: small pieces made by rubbing along sharp teeth 29. reconstitute : replace water that has been removed from a food 30. refresh-put in cold water to stop cooking 31. steam: cook with vapor of boiling liquid 32. puree: make into a smooth thick mass. 33. quarter : cut into 4 pieces 34. crush: smush into small pieces 35. marinate: soak in liquid for flavor 36. roll: flatten to even thickness 37. dress: prepare for cooking 38. combine: mix 2 or more items together 39.whip: stir quickly to add air & make fluffy 40. preheat: to bring a heating unit to a certain temperature before using it 41. bread: to place a coating over a food as with bread crumbs 42. chill: to refrigerate a food until it is completely cool. 43. cool: to lower the temperature of a food, usually to room temperature 44. Melt: to heat a solid food until it becomes a liquid 45. Season: to add salt, pepper, herbs, or other seasonings to food 46. Blend: to mix ingredients with an over & over motion 47. Boil: to heat a liquid until bubbles rise constantly to the surface 48. Broil: to cook by direct heat, usually from above, as in a broiler. 49. Chop: to cut into small pieces 50. Mince: to cut into very small pieces. 51. Truss: tie up 52. dissolve: making a solid incorporate into a liquid creating a solution 53. Knead: fold and press dough to get better texture 54. Sprinkle: add lightly to top of something 55. BBQ/barbecue: cook with heat at bottom 56. Grease: cover with fat 57. Parboil: cook partially in boiling water stops ripening of food 58. Beat: mix together with circular motion 59. Bone: take out bones 60. Fold: stir lightly while lifting, used to mix delicate ingredients 61. Dot: place small pieces of something carefully on surface 62. Pare: to remove a thin layer of skin or peeling from fruit or vegetables 63. Roast: to cook meat or poultry in the oven by dry heat 64. Simmer: to cook in a liquid that is just below the boiling point. 65. Toss: to mix ingredients Lightly 66. au gratin: top with cheese or buttered bread crumbs 67. Braise: brown in a small amount of fat, then cook slowly in moist heat 68. drain: to remove excess liquid from food 69. Garnish: to decorate food or dish, as with parsley 70. Stir-fry: cook food quickly in a small amount of hot oil while stirring constantly