| chop | | to mix thoroughly and add air to foods |
| mince | | to cut a food into very thin strips |
| cube | | to separate solid particles from a liquid by pouring the mixture through a strainer or sieve |
| dice | | to mix ingredients by tumbling them with tongs or a large spoon and fork |
| pare | | to make straight shallow cuts with a slicing knife in the surface of a food |
| score | | to coat food heavily with flour, breadcrumbs, or cornmeal |
| slice | | to heat liquid to just below the boiling point |
| sliver | | to beat ingredients such as shortening and sugar, combining until soft and creamy |
| crush | | to cut food into small irregular pieces |
| flake | | to chop finely |
| grate and shred | | to pour liquid over a food as it cooks using a baster or spoon |
| grind | | to lightly sprinkle a food with flour or confectioners'sugar |
| mash | | to separate water from solid food by pouring the food in a colander or strainer |
| Puree | | to break or tear off small layers of food |
| quarter | | to soak dry ingredients in hot liquid to extract flavor or soften the texture |
| snip | | to pulverize food into crumbs, powder, or paste with a rolling pin |
| beat | | to mix a light fluffy mixture into a heavier one |
| cream | | to leave an opening in a container so steam can escape during cooking |
| fold | | to put small pieces of food on the surface of another food |
| stir | | to cut food into smaller pieces or shreds by pressing and rubbing the food against the rough surface of a grater |
| toss | | to crush food into a smooth mixture with a masher or beater |
| whip | | to coat a food with three different layers, flour, milk, and cornmeal |
| baste | | to mix with a spoon or wire whisk in a circular motion |
| bread | | to cut a food into large thin pieces |
| brush | | to use a pastry brush to coat a food with a liquid |
| dot | | to shape a food by hand or by placing it in a decorative mold |
| dredge | | to heat sugar until it liquefies and darkens in color |
| dust | | to coat a food with flour |
| flour | | to make a liquid clear by removing solid particles |
| glaze | | to loosen the flavorful food particles in a pan after food has been browned |
| blanch | | to coat a food with a liquid that forms a glossy finish |
| candy | | to remove the tough outer coating of a food |
| caramelize | | to dip a food briefly in boiling water and then in cold water to stop the cooking process |
| clarify | | to grind or mash cooked fruits or vegetables until they are smooth |
| core | | to cut into 1/4 or 1/8 inch squares |
| deglazee | | to cut into 1/2 inch squares |
| drain | | to remove a stone or seed from fruit using a sharp knife |
| marinate | | to beat quickly and vigorously to incorporate air into a mixture making it light and fluffy |
| mold | | to add flavor to a food by soaking it in a cold, seasoned liquid |
| pit | | to remove the center of a fruit |
| reduce | | to boil a mixture in order to evaporate the liquid and intensify the flavor |
| scald | | to cut food into small pieces with kitchen shears |
| season | | to cook a food in a sugar syrup |
| shell | | to divide a food into four equal pieces |
| steep | | to use a grinder to break up a food into coarse, medium, or fine particles |
| strain | | to add such flavorings as herbs and spices to a food |
| vent | | to cut off a very thin layer of peel with a paring knife |
