| Term | Definition |
| Saute' | To cook food in a small amount of fat. To leap in the pan. |
| Sift | To put dry ingredients through a sifter to break up particles and thoroughly mix. (Cocoa, & Powder Sugar) |
| Broil | To cook by direct heat coming from the top, as in a broiler. |
| Whip | To beat rapidly until the mixture is fluffy. (Heavy cream or Egg Whites) |
| Blend | To mix two or more ingredients together
(Four, Baking Powder, Salt, & Sugar) |
| Steam | To cook over boiling water |
| Sweat | To cook in a small amount of fat and cover with a lid (two forms of heat are used to cook food at the same time) |
| Knead | To press and fold the dough with the hands until it is smooth. (Bread) |
| Simmer | To cook in liquid that is just below the boiling point.
(Dairy Products & Soups) |
| Beat | To mix ingredients with an over-and-over motion |
| Mix | To combine two or more ingredients by beating or stirring. |
| Fry | To cook food in a large amount hot fat or oil |
| Cut in | To combine shortening and dry ingredients with a pastry blender or two forks. (Crumb, Pie Crust, & Biscuits) |
| Cream | To blend in ingredients until they are soft and smooth.
(Butter & Sugar) |
| Sear | To brown the outside of meat to lock in juices and create flavor |
| Fold | To lightly bring heavier ingredients from the bottom and placing it on top of egg whites or whip cream to keep the volume |
| Toss | To mix ingredients lightly. |
| Bake | To cook with dry heat, usually in an oven. |
| Boil | To heat a liquid until bubbles rise constantly to the surface. (Pasta & Rice) |
| Roux | Equal parts of butter and flour used to form a paste to thicken sauces, stews, & gravies |
| Melt | To heat a solid food until it becomes a liquid. |
| Roast | To cook meat or poultry in the oven by dry heat. |
