To cut off the skin or outer covering of a fruit or vegetable, using a knife or vegetable peeler
Cube
To cut into uniform pieces, usually a half 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
Coat
To evenly cover food with crumbs, flour or a batter
Whip
To beat a food lightly and rapidly in order to incorporate air into the mixture and to increase its volume
Knead
To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic
Preheat
To heat an oven or utensil to a temperature before using it
Baste
To moisten foods during cooking with pan drippings or a sauce in order to add flavor and prevent drying
Cut in
To work a solid fat such as shortening, margarine or butter into dry ingredients, usually with a pastry blender
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
