Slice- To cut in uniform layers Scald - To burn quickly with boiling liquid Toast (towst) To lightly brown on all

sides Sear (seer) To fry quickly on all sides Stew To simmer for a long time Beat (beet) (P.P. beaten) To mix quickly and roughly Blanch

Separate (sep/er/ate) To take apart (to separate the egg from the yolk) Simmer (sim/er) Similar to boiling, ony smaller bubbles Baked (baykt) To cook in the oven (usually cake and cookies) Blend (blend)

To submerge quickly in boiling water To combine into one thing (blend oil and eggs to get mayonnaise) Brown Boil (boy+ull) To fry quickly on all sides Combine (Cum/biy/n) To mix together Dice (diy+st) To heat liquid to the temperature/point it produces large bubbles Chop (chaup) To roughly cut Cube (cuewb)

To cut into small (dice) shaped squares To chop into larger squares Cut-in Mince (minse)(short vowel) The process of adding butter (fat) to flour using knives or a pastry blender Fold-in (folded -in) 1. Finely chopped 2. hamburger Tossed (tawst)

The process of gently folding a mixute To mix together (briefly) like a tossed salad (such as egg whites) over on itself. Rinse Fry (friy) (long vowel) - to cook in boiling oil To run under cold water Zest Peel 1. (noun) thinly sliced or grated citrus To remove the skin of a vegetable or fruit rind 2. Verb - the act of making zest. Grate (grayt) Pureed (pure+ ay+d) - to liquify to the consistancy of baby food. To shred using a grater Roasted (rowsted) Saute (saw+tay) To gently fry for a brief period Whip-up (whipp-up) (idom) Whipped (whipt) - to airate a mixture To make something quickly Knead (need) To "masssage" the bread dough. Marinate (mare/in/ate) Barbecue (barbeque) 1. noun - an outdoor grill 2. Verb - the act of grilling out of doors Skim (skim) (short vowel) To bake a cut of meat or selection of vegetables in the oven for a prolonged period.

To soak meat (usually) in acid or highy seasoned liquid for the purpose of To sieve excess material off the top. tenderizing and adding flavour. Melt Scrambled - (skram+bull+d) To soften consistency using heat (ie melted cheese) Coat (cowt) To cover with batter or bread crumbs Drizzle (drizz/ull) To lightly drip/spray a liquid Dissolve (dizolved) A process of cooking eggs Spoil (spoy+ull) To go "off" , be ruined, rotten. Sifted (sift+ed) To push flour through a sieve Sprinkle (spreen/kull)

The process by which solids (such as To lightly scatter dry ingredients sugar) disappear into liquids (like tea) Expiry (ex/spiy/eree) Pack (pak) The time limit for safe food consumption Trim (trim) (short vowel) To pat down with the backs of your fingers to make sure you're getting an accurate measurement. Stuff (stuff)

1. general term for things. 2. (verb) the act of shoving one thing into another To cut off the unwanted bits (you can 3. stuffing (noun) seasoned bread-like mixture inserted in a bird just before trim hair, christmas trees and roasts cooking. "Could you stuff the bird with the stuffing while I go and get my among other things) stuff"? Slit (slit) (short vowel) Insert 1. (noun) (in/sert)square metal container used in steam tables 2. (verb) (in/sert)to put inside To make an insertion with a knife Mix (miks) Shred (shred) To combine ingredients Tenderize (ten/der/iyz) To make meat "softer" using a mallet or a marinade Steamed (steeem) Food cooked with steam (steamed beans) Soft boiled (boy +ull+d) A boiled egg (shell on) that is still slightly runny on the inside Form To make a food or dough into a specific shape. To rip and tear into tiny pieces . Butterfly (butterflied) - a technique for cutting chops and shrimp which produces a butterfly effect. Poach (powch) To cook a shelless egg in simmering water (with yolk and white intact) Hard boiled (boy +ull+d) A boiled egg(shell on) that is completely solid on the inside Steep To soak in hot water for the purpose of making an infusion (like tea)