Knead
sift
Saute
Dice
Drain
Pinch
Cream
Pare
Drizzle
Chop
Blend
garnish
Chill
Fry
boil
Well
mince
Al dente
toss
Grease
Preheat
Simmer
Slice
puree
Stir
Cut-in
Dot
Fold
Shred
to remove excess liquid from a food
Combine all ingredients until smooth and uniform
Rub bottom and sides of pan evenly with shortening or oil to prevent sticking
Cook in a small amount of fat in a skillet untilj soft, but not brown
Combine two mixtures with a gentle up-and-over motion using a rubber spatula or spoon until ingredients are blended
Remove outer skin of fruit or vegetable with a small sharp knife or peeler
Scatter small pieces of butter or margarine over the top of food
to decorate food or dish with a small, colourful food
Work dough with the heel (palm) of your ands using a pressing and folding motion
to turn on the oven ahead of time
Cook until tender but slightly firm to the bite
Cook in hot oil or shortening until golden and crisp on all sides
To cut into thin, flat pieces
One quick shake or sprinkle
Pour a thin stream of liquid over food
Cut into very small pieces of the same shape and size
to turn a solid into a liquid by a mechanical churning and blending motion
To cut food into long, thin pieces
A hole made in dry ingredients into which you pour a liquid
to mix shortening and flour with a pastry blender until it resembles small peas
Put dry ingredients through a sieve-like utensil to remove lumps and trapped air
To combine fat and sugar until soft, smooth and fluffy
To heat a liquid until bubbles constantly rise to the surface and break
Cut into relatively small pieces with a knife
to tumble a mixture very lightly with a spoon and a fork
to chop food until the pieces are as small as possible
To mix using a circular or figure eight motion
to refrigerate food until it is cold
Cook over low heat until bubbles form slowly below the surface
