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To cook in a small amount of fat
Sauté
To cut into small, even cubes
Dice
To cut food as small as possible.
Mince
To cut food into smaller pieces.
Chop
To combine delicate ingredient with others by bringing the bottom of the mixture to the top gently.
Fold
To moisten food while it is cooking
Baste
To combine fat into sugar until fluffy.
Cream
To cook by dry heat under 375 degrees.
Bake
To beat rapidly to incorporate air and add volume
Whip
To cook under direct heat.
Broil
To heat a solid until it becomes a liquid.
Melt
To cook in liquid just below the boiling point.
Simmer
To cook by dry heat above 375 degrees.
Roast
To bring oven up to temperature before cooking.
Pre-heat
To add flavor or spices
Season
Put powdery substance through a sieve to remove lumps
Sift
To coat surface of food with fine crumbs
Bread
To move ingredients in a circular motion
Stir
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