The term for combining two mixtures by gently cutting down through the mixture, across the bottom, and turning over again near the surface of the mixture.
fold-in
The term for combining two or more ingredients by beating or stirring.
mix
The term for cutting the skins off of fruits and vegetables.
peel/pare
The term for cooking something in liquid that is just below the boiling point.
simmer
The term for adding decoration to a food or dish to make it more attractive.
garnish
The term for simmering foods in a small amount of water for a long period of time.
stew
The term for combining flour and shortening together into small pieces.
cut-in
The term for cooking under direct heat or over hot coals.
broil
The term for cooking in hot fat.
fry
The term for starting the oven several minutes before placing the food into it, in order to bring the oven to the correct temperature.
preheat
The term for cooking in a small amount of butter.
saute
The term for mixing ingredients very lightly with a spoon and fork, such as a salad.
toss
The term for heating a solid like butter until it becomes a liquid.
melt
The term for cooking food in a basket inside a covered kettle using a small amount of water.
steam
The term for heating a liquid until it forms bubbles at the surface.
boil
The term for browning meats and simmering them slowly.
braise
The term for spreading a liquid over food such as beaten egg whites or butter.
brush
The term for spreading a thin layer of shortening on a baking pan.
grease
The term for sprinkling a pan with flour and removing the excess.