Bake: To cook food by dry heat, usually in an oven
Beat: To beat with a rotary vibrator or fork or a spoon any liquid or semi-liquid food for purpose of mixing that food thoroughly and making it smooth.
Blend: To combine several ingredients together to form a smooth content
Barbeque: Roasting food on a skewer in an open fire outdoors or on electricity heat
Blanch: The food, which is to be blanched, should be covered with cold water. The water should be brought to a rolling boil and kept at the boiling temperature until the skin of the food that is being blanched begins to wrinkle. The pan should be immediately removed from fire and the food should be drained thoroughly. The food should be covered with cold water, and then the peel of the food should be removed with fingers.
Baste: To brush or spoon liquid over a food while marinating or cooking that particular food to prevent it from drying out.
Brush: To spread seasonings, butter or other coating lightly on a food.
Caramelize: Melt sugar slowly over low heat until brown and of sticky consistency.
Cream: To soften ingredients by beating with a spoon or electric beater until soft and of creamy consistency.
Dust: To sprinkle a food lightly with a dry coating such as breadcrumbs, flour or sugar
Drippings: Fat or juices that cook out of a food.
Fold In: To fold in is the slowest form of mixing. The term is mostly employed when stiffly beaten egg whites are added to other ingredients, the objective being to retain the air that has been beaten into them.
Garnish: To decorate the food.
Marinate: To soak food in vinegar, wine or some other liquid, containing spices, herbs and oil for the purpose of allowing the essence of that particular liquid to seep into the food.
Marinade: Seasoned liquid in which food has been soaked.
Parboil: To cook food partially in water or some other liquid.
Preheat: To turn on the oven to a selected temperature 10 minutes before it is needed.
Puree: A very smooth sauce obtained from vegetables and fruits by rubbing them through a fine wire sieve.
Roll: To place a small ball of dough on a flat wooden board and roll it out into any shape you like with the help of a rolling pin.
Roast: To cook food in an oven. It is a method of cooking which is better than others because in this method all the nutrients are retained in the food substance.
Sauté: To brown food lightly over medium heat in ghee, oil or butter.
Seasonings: Aromatic dried herbs used to increase the taste and appearance of food.
Scald: To heat almost to boiling.
Soak: To cover food with liquid until very wet.
Steam: To steam food is to cook it by means of steam generated by boiling water; the food does not come in contact with water.
