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