A very large or overfull amount. May be almost double the level amount HEAPING

To remove the stem and very thin layer of a fruit or vegetable PARE/PEEL

Cook in fat; lightly cook or brown food in a small amount of fat Cook in fat; lightly cook or brown food in a small amount of fat. Food is cut into small or thin pieces. SAUTE

To remove liquid from a solid food by pouring off the liquid DRAIN

Cut food into very fine, uneven pieces MINCE

To rub fat on the surface of a food or cooking utensil GREASE

Less than 1/8 teaspoon, or amount of ingredient held between thumb and forefinger PINCH

To immerse food in a liquid to wet, soften, dissolve or clean SOAK

Cook in fat; cook bite-sized pieces quickly over high heat, stirring constantly STIR FRY

To increase flavor by adding herbs, spices or other ingredients SEASON

To leave an opening in the covering of a food through which steam can escape VENT

To thoroughly mix and incorporate air, with an up and down and circular motion BEAT

Dry heat; cook over hot coals or on a griddle GRILL

To make small, shallow cuts in the surface of food; to tenderize or let juice in SCORE

Cut food into small, equal size pieces; about ¼” to 1/8” in size DICE

Dry heat; cook uncovered UNDER direct heat source BROIL

To make something easy to chew by breaking down connective tissue or fiber; can pound or can use enzymes TENDERIZE

To combine flour and solid fat, fat is reduced to tiny pieces coated with flour. Use a pastry blender or two knives CUT-IN

Moist heat; cook food in liquid just below the boiling point Moist heat; cook food in liquid just below the boiling point. Slow bubbles. SIMMER

To blend a delicate mixture into a heavier one FOLD

Moist heat; cook slowly over low heat in tightly covered pan Moist heat; cook slowly over low heat in tightly covered pan. Maybe brown on stovetop then simmer in oven BRAISE

To beat quickly and vigorously, to incorporate air and make light and fluffy WHIP

Dry heat; cook in an oven with dry, hot air BAKE

To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking BASTE

To cause a solid food to turn into or become part of a liquid DISSOLVE

To lightly mix ingredients by tumbling them with tongs or a large fork and spoon TOSS

Dry heat; cook meat, fish or poultry uncovered in an oven ROAST

To beat solid fat and sugar with a wooden spoon, until light and smooth CREAM

Moist heat; cook food in a hot liquid (212 degrees F) with fast bubbles BOIL

To separate solid from liquid, often to save the liquid STRAIN

Cut food into small, uneven pieces CHOP

Dry heat; roast slowly on a rack or spit and baste with a spicy sauce BARBECUE

To soak food in a cold, seasoned liquid, to add flavor or to tenderize MARINATE

Moist heat; cook food in pan using vapor produced by boiling liquid STEAM

To reduce dry ingredients to finer particles, add air to dry ingredients, or combine dry ingredients SIFT

Cook in fat; cook food by immersing in hot fat/oil DEEP FRY

Cut food into small, equal size squares; about ½” in size CUBE

To work a ball of dough with the fingertips or heels of hands by pressing, folding, turning and repeating KNEAD

Cook in fat; cook food in a small amount of hot fat FRY