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