1. SLICE To cut into even slices, usually across the grain

2. CHOP To cut into small irregular pieces

3. GRATE To finely divide food in various sizes by rubbing it on a surface with sharp projections

4. JULIENNE To cut into thin stick-shaped pieces

5. DICE To cut into very small cubes, about ¼”

6. CUBE To cut into ½ inch box shapes, the size of dice.

7. MINCE to cut food as finely as possible

8. SCORE To make shallow or deep cuts in a decorative pattern with a knife

9. SCALD To heat just below boiling

10. SAUTE To brown or cook foods in a small amount of fat using low-med heat

11. SEAR To brown food, usually meat, quickly over very high heat to seal in juices

12. PREHEAT To heat before using

13. BASTE To moisten food during cooking with pan drippings, sauce, or other liquid

14. BLANCH To submerge foods in boing water, remove them, and refresh under cold water to stop the cooking process

15. GREASE Spread a thin layer of fat or oil on a pan before cooking Spread Spray

16. MARINATE To soak a food in a seasoned liquid mixture, so the food absorbs the mixture

17. DREDGE To coat food heavily with other ingredients

18. FLUTE Pressing a decorative pattern in the top edge of a pie crust before it is baked

19. SIFT To shake through a fine sieve, often to combine dry ingredients like flour and sugar

20. BREAD To coat the surface of a food with a flour or breadcrumb mixture before cooking or frying

21. FOLD To mix ingredients gently by turning one part over another

22. WHIP To beat rapidly to introduce air bubbles into the food

23. KNEAD To work dough to further mix ingredients and develop gluten

24. CUT IN To cut fat into flour with a pastry blender or two knives

25. CREAM To work sugar and fat together until the mixture is soft and fluffy

26. BLEND To combine two or more ingredients until smooth and uniform in texture, flavor, and color

27. STIR To move a spoon or other implement around in order to mix a substance thoroughly

28. PEEL or PARE To remove or strip off the skin or rind of a fruit or vegetable

29. FLOUR To sprinkle or coat with a powdered substance, often breadcrumbs or seasonings

30. SIMMER To cook just below the boiling point

31. STEAM To cook by vapor produced when water is heated to the boiling point