SLICE To cut into even slices, usually across the grain

CHOP To cut into small irregular pieces

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

JULIENNE To cut into thin stick-shaped pieces

DICE To cut into very small cubes, about ¼”

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

MINCE to cut food as finely as possible

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

SCALD To heat just below boiling

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

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

PREHEAT To heat before using

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

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

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

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

DREDGE To coat food heavily with other ingredients

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

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

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

FOLD To mix ingredients gently by turning one part over another

WHIP To beat rapidly to introduce air bubbles into the food

KNEAD To work dough to further mix ingredients and develop gluten

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

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

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

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

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

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

SIMMER To cook just below the boiling point

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