To cook in bubbling water that has reached 212 degrees F.

To cook a large piece of meat or poultry uncovered with dry heat in an oven.

To cook gently over very low heat in barely simmering liquid just to cover.

To cut into long, thin strips, matchsticklike in shape.

To cut food into very small (1/8-to 1/4-inch) cubes.

To cut food into small (about 1/2- inch) cubes.

To place food inside of the refrigerator until it gets cold.

To soak in a flavored liquid; usually refers to meat, poultry, or fish.

To blend dough together with hands or in a mixer to form a pliable mass.

To cook food in an oven, surrounded with dry heat; called roasting when applied to meat or poultry.

To combine light ingredients such as whipped cream or beaten egg whites with a heavier mixture, using a gentle over-and-under motion, usually with a rubber spatula.

To cook in liquid just below the boiling point; bubbles form but do not burst on the surface of the liquid.

To stir or put together more than one ingredient. This can be done by hand with a spoon or by using an electric mixer.