| Bake | | The perfumy outermost skin layer of citrus fruit (usually oranges or lemons), which is removed with the aid of a grater. |
| Whip | | Heat liquid to just below the boiling point; tiny bubbles form on the edge of the saucepan. |
| Sift | | Cook in an oven surrounded by dry heat. |
| Pan-broil | | To cook food in a skillet without fat and pouring off the fat as it accumulates. |
| Sauté | | To add air or remove lumps from an ingredient. |
| Broil | | Cut into 1/2 inch or wider strips or box-like form. |
| Chop | | To mix using a circular or figure 8 motion. |
| Cut-in | | Cut food into flat pieces of the same slice. |
| Cream | | A technique used to gently combine a light, airy mixture (such as beaten egg whites) with a heavier mixture (such as whipped cream or custard)using a rubber scraper. |
| Grease | | To cook food quickly in a small amount of oil in a skillet or sauté pan over direct heat. |
| Slice | | To beat ingredients, such as egg whites, cream, etc., thereby incorporating air into them and increasing their volume until they are light and fluffy |
| Fold-in | | To beat an ingredient or combination of ingredients until the mixture is soft, smooth and "creamy." Often a recipe calls for creaming a fat, such as butter, or creaming a mixture of butter and sugar |
| Dredge | | Rub the inside surface of a pan with shortening to prevent food from sticking. |
| Mince | | A small glob of soft food, such as whipped cream or mashed potatoes. |
| Boil | | To cook food directly under or above the heat source. |
| Stir | | heating a liquid until bubbles break the surface (212°F for water at sea level) |
| Scald | | Cut into less than 1/2 inch strips or box-like form. |
| Blend | | A technique used to mix and work a dough in order to form it into a cohesive, pliable mass using the palms of your hands. |
| Zest | | Cut into coarse irregular pieces, using a knife , or food processor. |
| Pan-fry | | To mix two or more ingredients together with a spoon, beater or electric blender until combined. |
| Dice | | To coat a food with flour, sugar,or bread crumbs. |
| Grate | | To distribute solid fat into a flour mixture using a pastry blender so the fat particles become tiny pieces. |
| Dollop | | To cook in fat in a skillet over moderate heat, letting the fat acculumate. |
| Knead | | To cut food into very small pieces. |
| Cube | | Cut into tiny particles by rubbing across the small rough holes of a kitchen tool. |
