To partially cook fruits, vegetables, or nuts in boiling water or steam
Snip
To cut food, often fresh herbs, dried fruit, with kitchen shears into very small, uniform pieces using short, quick strokes
Marinade
A liquid in which food is allowed to stand in order to flavor or tenderize it: to marinate refers to the process; do not use a metal container; do not marinate meats, poultry or fish at room temperature for more than 30 minutes
Cube
To cut into uniform pieces, usually a half inch on all sides
Knead
To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic
Coat
To evenly cover food with crumbs, flour or a batter
Dice
To cut into uniform pieces, usually 1/8 to 1/4 inch on all sides
Score
To cut narrow grooves or slits partway through the outer surface of a food to tenderize it or to form a decorative pattern
Preheat
To heat an oven or utensil to a temperature before using it
Pare
To cut off the skin or outer covering of a fruit or vegetable, using a knife or vegetable peeler
