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