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Cooking Techniques
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To mix liquids into a stiff light mass, using a fork or a special tool
Whisk
 To mix the white and yellow parts of eggs together while cooking them in a pan.
Scramble
Transferring one liquid from one container to another.
Pour
A thin piece of food that is cut from something bigger.
Slice
The process of putting a spoon into the bowl of ingredients and moving it around.
Stirrring
To press firmly, usually using your hands
Squeeze
To remove the skin of vegetables and fruit
Peel
To cut the food into small shreds by rubbing it on a rough surface
Grate
To cut into pieces with short, strong cutting motions with sharp instruments
Chop
To cook certain foods in a shallow pan in a little bit of oil.
Fry
To cook food like chips or doughnuts in hot oil quickly
deep fry
To cook food by passing steam through it
Steaming
To boil gently
Simmer
To add flavour by adding salt, pepper or herbs
Pinch
To cook food, for example chicken, by putting it into oven
Roast
To change from solid to liquid by heating
Melt
To cook food in a very hot liquid (usually water)
Boil
To cook using dry heat in an oven
Bake
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