1. Bake – Cook by heat usually in an oven Barbecue – Roast or smoke meat slowly Baste – Pour liquid over food as it cooks Beat – Mix by rapid beating strokes Blanch – Boil food shortly to peel easily Blend – Mix ingredients until combined Boil – To cook in hot, bubbling water Broil – Cook over/under direct heat Brown – To bake or toast food until brown Brush – Coat food with butter/egg with a brush Cook – Prepare food by applying heat Cream – Beat sugar and fat together until fluffy

2. Chop – Cut into small pieces Combine – Mix two or more ingredients together Cut In – To cut fat into flour with a pastry knife Cube – Cut into small cubes Dice – Cut into very small cubes Dilute – To add water in order to thin Fold In – Mix by folding one part into another Garnish – To ornament food with other food Grate – Finely cut food by rubbing over a grater Grill – Cook over an open fire or coals. Julienne – Cut into thin stick like pieces Knead – To work dough w/ heel of your hand Marinade – Liquid to let food stand in for flavor

3. Mince – Cut or chop food as finely as possible Peel/Pare – To remove skin from fruit/vegetables Roll – Flatten to desired thickness with rolling pin Saute – Cook in a small amount of fat Season – To add flavor; salt, pepper, etc. Sift – To put through a fine sieve Simmer – Low heat just below boiling Steam – Cook over hot, boiling water Stir – Mix by using a circular motion Toss – Lightly mix without crushing Whip – Beat rapidly introducing air bubbles