1.
To mix with an over-and-over motion, using a spoon, rotary, or electric beater.
2.
To work dough by folding, pressing, and turning, until it is smooth and elastic. Place dough on a floured board, fold it in half, and press firmly with the heels of your hands. Turn the dough about a quarter turn, and repeat the folding and pressing.
3.
To combine thoroughly two or more ingredients.
4.
To combine two or more ingredients, usually by stirring.
5.
To mix together, usually by stirring, two or more ingredients.
6.
To mix with a circular motion of a spoon or other utensil.
7.
To blend soften butter and sugar until smooth and light by mixing with a spoon or an electric mixer.
8.
To beat rapidly with a rotary beater, an electric mixer, or wire whisk; to incorporate air and make light and fluffy, as whipped cream or egg white
9.
To mix solid shortening with flour by cutting the shortening into small pieces and mixing until it is completely covered with the flour mixture. Use a pastry blender, two knives, or a fork.
10.
To combine a delicate mixture, such as beaten egg white or whipped cream, with a more solid material. Insert the edge of a spoon or rubber scraper vertically down through the middle of the mixture, slide it across the bottom of the bowl, bring it up with
11.
To cover a food with a coating of crumbs made from bread, crackers, or cereal. The food is often dipped in a liquid such as milk or egg before coating.
12.
To rub shortening, fat, or oil, on the cooking surface of bakeware. Use waxed paper or paper towel to spread a thin, even layer.
13.
To spread a liquid coating on a food, using a pastry brush or paper towel.
14.
To soak in a seasoned liquid, called a marinade, to add flavor and/or to tenderize.
15.
To cover a food with a dry ingredient such as flour or sugar. The food may be rolled in, sprinkled with, or shaken in a bag with the dry ingredient.
16.
To put dry ingredients through a sifter or a fine sieve to incorporate air.
17.
you don’t have a sifter you can use a strainer or a wire whisk.
18.
To form a standing edge on a pastry, such as pie crust, before baking. Press the dough with your fingers to create this scalloped edge, or use a fork to “crimp” the edge.
19.
To set the oven to cooking temperature in advance so that it has time to reach the desired temperature by the start of cooking.
20.
To cook in an oven or oven-type appliance in a covered or uncovered pan.
21.
To cook meat or poultry slowly over coals on a spit or in the oven, basting it often with a highly seasoned sauce.
22.
To spread, brush, or pour liquid (such as sauce, drippings, melted fat, or marinade) over food while it is cooking. Use a baster, brush, or spoon.
23.
To cook in liquid, usually water, in which bubbles rise constantly and then break on the surface.
24.
To cook meat slowly, covered and in a small amount of liquid or steam.
25.
To cook under direct heat or over coals.
26.
To make the surface of a food brown in color by frying, broiling, baking in the oven, or toasting
27.
To cook in hot fat that completely covers the food.
28.
To cook in an uncovered skillet with a small amount of fat.
29.
To cook gently in hot liquid below the boiling point.
30.
To cook by dry heat, uncovered, usually in the oven.
31.
To cook uncovered in a small amount of fat in a pan.
32.
To heat a liquid to just below the boiling point; or to pour boiling water over food or to dip food briefly into boiling water.
33.
To cook in liquid just below the boiling point. The tiny bubbles that form should break before they reach the surface.
34.
To cook over steam rising from boiling water.
35.
To cook slowly and for a long time in liquid
36.
To fry small pieces of food very quickly in a small amount of very hot oil while stirring constantly. Use a wok or skillet.
