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

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

3. 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

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

5. Cut food into very fine, uneven pieces
MINCE

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

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

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

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

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

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

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

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

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

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

16. Dry heat; cook uncovered UNDER direct heat source
BROIL

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

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

19. 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

20. To blend a delicate mixture into a heavier one
FOLD

21. 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

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

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

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

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

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

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

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

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

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

31. Cut food into small, uneven pieces
CHOP

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

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

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

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

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

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

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

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