chop - to cut into small pieces, barbeque - to roast meat slowly on a spit rack or rack over heat - basting frequently with a seasoned sauce, blend - to mix two or more ingredients together until well combined, broil - to cook over, under, or in front of hot coals or a gas or electric burner, or other form of direct heat, brown - to bake, dry, or toast a food until the surface is brown, brush - to coat food with butter, margarine, or egg - using a small brush, cream - to beat sugar and fat together until fluffy, cut in - to cut fat into flour with two knives, or a pastry knife, until it is distributed in small particles throughout the mixture, beat - to make mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through the mixture, flour - to sprinkle or coat with a powdered substance, usually with crumbs or seasonings, boil - to cook in water or liquid in which bubbles rise continually and break on surface, fold in - to mix ingredients by gently turning one part over another with a spatula, bake - to cook by dry heat, usually in an oven, garnish - to ornament food - usually with another colorful food - before serving to add eye, stir - to mix by using circular motion, going around and around until blended, cook - to prepare food by applying heat in any form, grate - to finely divide food in various sizes by rubbing it on a grater with sharp projections, knead - to work dough with the "heel" of the hands, using a pressing motion, accompanied by folding and stretching until smooth and elastic, mince - to cut or chop food as finely as possible, dice - to cut into very small cubes, simmer - to cook below the boiling point, bubbles form slowly and break on the surface, whip - to beat rapidly to introduce air bubbles into food. Applied to cream, eggs, and gelatin, peel - to remove or strip off the skin or rind of some fruits and vegetables, saute - to cook in a small amount of fat, season - to add salt, pepper, or other substances to food to enhance the flavor, steam - to cook in the steam generated by boiling water, toss - to mix ingredients lightly without mashing or crushing them,

Cooking Terms #2

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