| Term | Definition |
| Stew | To cook food in liquid for a long time until tender, usually in a covered pot; also the name of the mixture prepared this way |
| Cube | To cut into uniform pieces, usually a half inch on all sides |
| Butterfly | To split foods in the middle without completely separating the halves, then spreading the halves to resemble a butterfly |
| Blanch | To partially cook fruits, vegetables, or nuts in boiling water or steam |
| Chill | To cool a food to below room temperature in the refrigerator or freezer, or over ice |
| Score | To cut narrow grooves or slits partway through the outer surface of a food to tenderize it or to form a decorative pattern |
| Steam | To cook a food in the vapor given off by boiling water |
| 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 |
| Cut in | To work a solid fat such as shortening, margarine or butter into dry ingredients, usually with a pastry blender |
| Mince | Chopping food into tiny irregular pieces |
| Knead | To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic |
| Garnish | To add visual appeal to a finished dish |
| Dash | A measure equal to 1/16 teaspoon |
| Marble | To gently swirl one food into another; usually done with light and dark batters for cakes or cookies |
| Preheat | To heat an oven or utensil to a temperature before using it |
| Simmer | To cook a food in liquid that is kept just below the boiling point; a few bubbles will form slowly and burst just before reaching the surface |
| Pare | To cut off the skin or outer covering of a fruit or vegetable, using a knife or vegetable peeler |
| Baste | To moisten foods during cooking with pan drippings or a sauce in order to add flavor and prevent drying |
| Snip | To cut food, often fresh herbs, dried fruit, with kitchen shears into very small, uniform pieces using short, quick strokes |
| Julienne | To cut food into thin match like sticks about two inches long |
| Whip | To beat a food lightly and rapidly in order to incorporate air into the mixture and to increase its volume |
| 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 |
| Sear | To brown a food, usually meat, quickly on all sides using high heat to seal in the juices |
| Al dente | “To the tooth”, a term to indicate pasta is cooked just enough to keep a firm texture |
