Boil: To heat liquid until bubbles burst to the surface, or to cook in boiling water.
Broil: To use direct heat to cook.
Coat: To cover entire surface with a mixture, such as flour or bread crumbs.
Core: Using a sharp knife, remove the core/seeds of a fruit.
Cream: To whisk one or more foods until they are soft.
Crisp-tender: Describes the “doneness” of vegetables when they are cooked only until tender and remain slightly crisp in texture.
Cut in: To mix fat into dry ingredients using a pastry blender, fork or two knives, with as little blending as possible until fat is in small pieces.
Dice: To cut into small, square-shaped pieces.
Darin: To put food and liquid into a strainer, or to pour liquid out of a pot by holding the lid slightly away from the edge of the pan and pouring away from you.
Flute: To pinch the edge of dough, such as on a pie crust.
Fold: To mix by turning over and over.
Fork-tender: Describes the “doneness” of a food when a fork can be easily inserted into it.
Knead: To mix by “pushing” and folding.
Marinate: To soak in a seasoned liquid to increase flavor and tenderness.
Mince: To cut or chop food into small pieces.
Mix: To combine ingredients using a fork or spoon.
Oil: To spread a thin layer of vegetable oil on a dish or pan. Vegetable spray may be used instead.
Sauté: To cook in a small amount of fat or water.
Scald: To heat milk until bubbles appear (bubbles should not be “breaking” on the surface).
Shred: To rub foods with a grater to divide into small pieces.
Simmer: To cook at a temperature that is just below the boiling point. Bubbles form slowly but do not reach the surface.
Steam: To cook over boiling water.
Stir fry: A method of cooking in which vegetables are fried quickly to a crisp-tender state while stirring constantly.
Stock: Water in which vegetable(s) or meat has been cooked. Stock liquid should be stored in the fridge.