beat—To stir rapidly in a circular motion

boil—To heat a liquid over high heat until bubbles form and rise rapidly
to the surface

brown—To cook food quickly over high heat so that the surface turns
an even brown

dice—To chop food into small, square pieces

fold—To blend an ingredient with other ingredients by using a
gentle, overturning circular motion instead of by stirring or
beating

garnish—To decorate with small pieces of food, such as chopped
parsley

grate—To cut into tiny pieces by rubbing the food against a grater

hard-boil—To cook an egg in its shell until both the yolk and the white
are firm

marinate—To soak a food in a seasoned liquid

pinch—A very small amount, usually what you can pick up between
your thumb and forefinger

preheat—To allow an oven to warm up to a certain temperature before
putting food into it

sauté—To fry in a small amount of oil or other fat, stirring or turning
the food to prevent burning

sift—To put an ingredient, such as flour or sugar, through a sifter to
break up any lumps

simmer—To cook over low heat in liquid kept just below its boiling
point. Bubbles may occasionally rise to the surface.

steam—To cook food with the steam from boiling water

whip—To beat an ingredient, such as cream or egg whites, until light
and fluffy

Tags: cook, cooking, cooking terms, recipe, Recipes