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To move ingredients in a circular motion
Stir
To coat the surface of food with fine dry bread, crackers, or cereal crumbs
Bread
To add flavor or spices
Season
To bring the oven or broiler to desired heat prior to using
Pre-heat
To cook by dry heat above 375*F
Roast
To make a soft mass of food with a fork or masher
Mash
To cook in liquid just below the boiling point
Simmer
To beat rapidly to incorporate air and increase volume
Whip
To heat a solid until it becomes a liquid
Melt
To cook under direct heat
Broil
To rub on a grater to produce small particles
Grate
To cook by dry heat in an oven under 375*F
Bake
To cut solid shortening or fat into dry ingredients
Cut-In
To moisten food while it's cooking to add flavor
Baste
To combine a delicate ingredient with a solid mixture by bringing the ingredient from the of the bowl to the top
Fold
To cut food into strips no thicker than 1/8 inch
Julianne
To cut food along the bias
Diagonal
To cut foods into round cylinders
Rondelle
To cut food into large chunks
Chop
To cut food as small as possible
Mince
To cut into small even cubes
Dice
To cook in liquid hot enough for bubbles to break the surface
Boil
To let food stand in a mixture to improve flavor or tenderness
Marinate
To cook in a small amount of fat
Sauté
Adding air to a dry ingredient
Sift
Using the heel or palm of your hand to incorporate dough
Knead
Removing a thin skin or layer of a fruit or vegetable
Peeling


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