Boil: To heat a liquid until bubbles break on the surface or cook in boiling water.
Broil: To cook food directly under or above the heatsource. Food can be broiled in an oven, directly underthe heat source, or on a barbecue grill, directly overcharcoal or other heat source.
Chop: To cut food into bite-size (or smaller) pieces.Chopped food is more coarsely cut than minced food.
Coat: To cover entire surface with a mixture such asflour or bread crumbs.
Core: Using a sharp knife, remove the core/seeds of afruit.
Cream: To stir one or more foods until they are soft.
Crisp-tender or tender-crisp: Describes the "doneness"of vegetables when they are cooked only until tenderand remain slightly crisp in texture.
Dice: To cut into small, square-shaped pieces. To cutfood into tiny (about 1/8 to 1/4 inch) cubes.
Drain: To put food and liquid into a strainer (orcolander), or to pour liquid out of a pot by keepingthe lid slightly away from the edge of the pan pouringaway from you.
Fork-tender: Describes the "doneness" of food when a fork can easily penetrate the food.
Flour: To lightly coat a food, utensil or baking container with flour. Dusting greased baking pans withflour provides for easy removal of cakes, breads and other baked goods.
Knead: To mix by "pushing" and by folding. Dough iskneaded by pressing down into the dough with the heelsof both hands, then pushing away from the body.
Marinate: To allow food to soak in liquid to increase flavor and tenderness.
Mince: To cut food into very small pieces. Mincedfood is smaller pieces than chopped food.
Oil: To apply a thin layer of vegetable oil on a dishor pan. Vegetable spray may be used instead.
Saute: To cook in a small amount of fat or water.
Shred: To rub foods against a grater to divide into small pieces.
Simmer: To cook at a temperature that is just belowthe boiling point. Bubbles form slowly but do notreach the surface.
Steam: To cook over boiling water. Food is place on a rack or in a steamer basket over boiling or simmering water on a covered pan.
Stir Fry: A method of cooking in which vegetables arefried quickly or a crisp-tender state while stirringconstantly.
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