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