Bake – To cook by dry heat in any type of oven.

Barbecue – To roast meat slowly either whole or cut in pieces, on a spit or rack over coals or direct heat, usually basting with a special highly seasoned sauce.

Baste – To spoon a liquid over a food while cooking in order to moisten foods or add flavor to prevent drying out while cooking.

Beat – To make a smooth mixture, usually a batter, with a brisk regular circular and lifting motion, which incorporates air by stirring, blending, or beating with hands, a spoon, or a mixer.

Blanch – To loosen or remove skins from fruits or nuts by dipping the food into boiling water from one to five minutes, then dip immediately in cold water and drain. It also destroys enzymes, sets the color in vegetables, and shrinks food for canning, freezing and drying.

Blend – To mix a combination of two or more ingredients together thoroughly.

Boil – To cook in a liquid, at a boiling temperature of 212° F. at sea level and changes at different elevations. The boiling point is reached when large bubbles rise rapidly and break on the surface.

Braise – To brown meats or vegetables, in a small amount of hot fat, and then cooking slowly in a covered utensil, adding small amounts of juices, then simmering gently, covered, until tender.

Broil – To cook by direct heat with a heating unit, fire, or grill.

Caramelize – To melt dry sugars or foods containing sugar until golden brown or flavorful.

Chop – To cut into small irregular pieces with a sharp knife or cutting utensil.

Coat – To dip food into flour, bread or cracker crumbs, slightly beaten eggs, or milk, then into seasoned crumbs.

Combine – To introduce and mix together all ingredients.

Cook – To prepare, make ready, or fit for eating by the use of heat in any form.

Cream – To make soft, smooth and creamy by the mixing of one or more foods together. Usually applied to shortening, sugar, and fat.

Crisp – To make firm, crumbly, or brittle in very cold water, a moist or cold place, a moderate oven, or by frying.

Cube – To cut into small solid cubes, having six equal square sides.

Cut – To divide food into pieces by a knife or scissors.

Cut (shortening) – To combine shortening or fat into a flour or dry mixture by dividing it by a fork, knife, of blender.

Dice – To cut into small cube pieces of uniform size and shape.

Dissolve – To combine dry and liquid ingredients, by passing into a solution.

Dot – To scatter or toss small bits over the surface of food or dough.

Dough – A stiff mixture of flour or meal and liquid put together.

Dredge – To coat with flour, sugar, bread crumbs or other finely divided food by sprinkling or by rolling the food in them.

Dust – To lightly coat or sprinkle with flour or sugar.

Fold – To combine or blend two or more ingredients by cutting vertically down through the mixture with a spatula, spoon, or whisk, and gently turning it under and bringing it up vertically. Repeat until mixing is complete.

Fry – To cook in immersed deep, hot fat.

Garnish – To add decoration to the appearance of food.

Grate – To wear away into small particles by rubbing it back and forth on a grater.

Grind – To reduce food to particles by cutting, crushing, or by the friction of a food chopper.

Julienne – To cut vegetables into long, thin, match-like strips.

Knead – To work and press dough with a pressing motion followed by a folding, stretching, and rolling motion.

Lard – To place or insert match-like strips of fat, called lardoons, to insert them in gashes on sides of meat, to insert them into lean meat by means of a larding needle or skewer, or on top of meat.

Make up – To combine or mold dough into loaves of bread.

Marinate – To let food stand or saturate with vinegar, French dressing, or any oil-acid mixture to season.

Melt – To liquefy, usually through the process of heat.

Mince – To cut or chop into very fine, small pieces.

Mix – To combine or join ingredients into one mass, usually by the process of stirring.

Pan-broil – To cook on a hot surface or skillet with just enough fat to prevent sticking, pouring off fat as it accumulates.

Pan-fry – To cook in a skillet with a small or shallow amount of fat.

Parboil – To cook uncooked food partially in boiling water and then later cook the rest is completed by some other method.

Parch – To brown or dry by means of dry heat, usually applied to grains.

Pare – To cut away the outside skins or coverings of fruits and vegetables.

Pasteurize – To preserve food by heating it below the boiling point for the purpose of destroying certain microorganisms and arrest fermentation, usually applied to milk and fruit juices.

Poach – To cook food gently in a hot liquid, usually below boiling point, so that it retains its original shape.

Pot Roast – To cook a large piece of meat by braising.

Proof – To let dough rise in a humid spot, usually in a pantry or shelf.

Purée – To force or rub strain through a sieve or colander for a thick smooth sauce.

Recover – To let dough recover or gain its former strength and life back.

Render – To melt or free fat from tissues by heating in the top of a double boiler and covering, over hot water.

Reserve – To save or set aside food for another day.

Rest – To leave dough to rest and recover for a resting period.

Roast – To cook by dry heat in an oven or tightly covered kettle.

Round Up – To roll dough into a ball before making it into loaves of bread.

Roux – The paste or thickening mixture of melted fat and flour, usually the basis of all cream sauces and gravies.

Sauté – To cook, pan-fry, or brown in a small amount of fat while turning frequently.

Scald – To heat or bring liquid just below the boiling point or to the simmering point.

Scale – To weigh dough before making it into bread loaves.

Score – To make a series of cuts in two different directions on the surface of dough, the fatty covering of ham, and the fatty edges of meat.

Scramble – To cook or prepare by stirring or mixing.

Sear – To brown the surface of meat quickly by intense high temperatures of heat.

Sift – To put one or more dry ingredients through a fine strainer or a sieve once or several times.

Simmer – To cook in water or a liquid below the boiling point, very gently.

Skewer – To fasten meat or poultry a metal or wooden pin to keep it in shape.

Steam – To cook in steam generated by boiling water, with or without pressure, in a covered container.

Steep – To soak or allow a substance to stand in a liquid below the boiling point to extract color, flavor, or other qualities.

Stir – To mix ingredients with a circular motion for the purpose of blending or combining with a mixer or a spoon.

Stock – The liquid in which meat, fish, and vegetables have been cooked in for a simmering stew or broth.

Toast – To brown by direct heat or oven heat for breads, nuts, or marshmallows.

Toss – To mix by lifting lightly and repeatedly with a fork, or a spoon and a fork.

Whip – To beat vigorously or rapidly with a wire whisk or rotary beater so as to incorporate air and produce expansion such as cream, eggs, and gelatin.