| Question | Answer |
| To lightly sprinkle or coat a food with flour. | Flour |
| To separate solid from the liquid, often to save the liquid. | Strain |
| Cook in fat; cook food in a small amount of hot fat. | Fry |
| To cut or break food into long, thin strips by using a knife, fork, or grater. | Shred |
| Cut food into small, uneven pieces. | Chop |
| To lightly mix ingredients by tumbling them with tongs or a large fork and spoon. | Toss |
| To make small, shallow cuts in the surface of food; to tenderize or let juice in. | Score |
| To remove the stem and very thin layer of a fruit or vegetable. | Pare/Peel |
| To reduce dry ingredients to finer particles, add air to dry ingredients, or combine dry ingredients. | Sift |
| Cook in fat; cook food by immersing in hot fat/oil. | Deep Fry |
| Cut food into small, equal size squares; about 1/2 in. in size. | Cube |
| To combie flour and solid fat, fat is reduces to tiny pieces coated with flour. Use a pastry blender or two knives. | Cut-in |
| Cut food into very fine, uneven pieces. Smallest possible pieces. | Mince |
| To work a ball of dough with the fingertips or heels of hands by pressing, folding, turning, and repeating. | Knead |
| To remove liquid from a solid food by pouring off the liquid. | Drain |
| To beat solid fat and sugar with a wooden spoon, until light and smooth. | Cream |
| To expose to warmth in order to free from a frozen state. | Defrost/Thaw |
| Less than 1/8 teaspoon, or amount of ingredient held between thumb and forefinger. | Pinch |
| To cook food in a microwave oven using little or no liquid. | Microwave |
| To blend a delicat mixture into a heavier one. | Fold |
| To beat quickly and vigorously, to incorporate air and make light and fluffy. | Whip |
| Moist heat; cook food in pan using vapor produced by boiling liquid. | Steam |
| To immerse food in a liquid to wet, soften, dissolve, or clean. | Soak |
| A very large or overfull amount. May be almost double the level amount. | Heaping |
| Cook in fat; cook bite-sized pieces quickly over high heat, stirring constantly. | Stir-fry |
| Dry heat; roast slowly on a rack or spit and baste with a spicy sauce. | Barbeque |
| Dry heat; cook meat, fish, or poultry uncovered in an oven. | Roast |
| Cut food into small, equal size pieces; about 1/4 to 1/8 in. in size. | Dice |
| To rub fat on the surface of a food or cooking utensil. | Grease |
| Moist heat; cook food in liquid just below the boiling point. Slow bubbles. | Simmer |
| To mix using a spoon or wire whisk with a circular motion. | Stir |
| Cook in fat; lightly cook or brown food in a small amount of fat. Food is cut into small or thin pieces. | Saute |
| Moist heat; cook slowly over low heat in tightly covered pan. Brown on stovetop then simmer in oven. | Braise |
| To thoroughly mix ingredients and incorporate air using a spoon, wire whisk, mixer, or food processor. | Beat |
| Dry heat; cook in an oven with dry, hot air. | Bake |
| To lower a food's temperature to freezing or below. | Freeze |
| To cause a solid food to turn into or become part of a liquid. | Dissolve |
| To make something easy to chew by breaking down connective tissue or fiber; can pound or can use enzymes. | Tenderize |
| To increase flavor by adding herbs, spices, or other ingredients. | Season |
| To change foo from a solid to a liquid by applying heat. | Melt |
| To reduce food into small peices by pressing and rubbing it agaist the "teeth" of a grater. | Grate |
| Dry heat; cook over hot coals or on a griddle. | Grill |
| To turn on appliance to desired temperature about 5-10 minutes before using it. | Pre-heat |
| To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking. | Baste |
| To thoroughly mix and incorporate air, with an up and down and circular motion. | Beat |
| Moist heat; cook food in a hot liquid (212 degrees) with fast bubbles. | Boil |
| To soak food in a cold, seasoned liquid, to add flavor or to tenderize. | Marinate |
| To leave an opening in the covering of a food through which steam can escape. | Vent |
| To blend two or more ingredients. | Combine |
| Dry heat; cook uncovered UNDER direct heat source. | Broil |
| To cut food into large, thick or thin flat pieces with a knife. | Slice |
| To lightly sprinkle the surface of a food with crumbs, flour, or sugar. | Dust |
| To stir or mix ingredients until they are thorougly combined and and smooth. | Blend |
