1.
To cover a food with a coating of crumbs
2.
to spread a liquid coating on a food
3.
To cover a food with a dry ingredient such as flour
4.
To form a standing edge on a pastry before bake
5.
To rub fat or oil on the cooking surface of pans
6.
To soak in a seasoned liquid, to add flavor
7.
To put dry ingredients through a sifter or a fine sieve to incorporate air
8.
To set the oven to cooking temperature in advance so that it has time to reach the desired temperature
9.
To mix with an over-and-over motion, using a spoon, rotary, or electric beater
10.
To combine thoroughly two or more ingredients
11.
To mix together, usually by stirring, two or more ingredients
12.
To blend soften butter and sugar until smooth and light
13.
To mix solid shortening with flour by cutting the shortening into small pieces and mixing until it is completely covered with the flour mixture
14.
To combine a delicate mixture, such as beaten egg white or whipped cream, with a more solid material
15.
to work dough by folding, pressing, and turning, until it is smooth and elastic
16.
To combine two or more ingredients, usually by stirring
17.
To mix with a circular motion of a spoon or other utensil
18.
To beat rapidly with a rotary beater, an electric mixer, or wire whisk
19.
To cook in an oven or oven-type appliance in a covered or uncovered pan.
20.
To cook meat or poultry slowly over coals on a spit or in the oven, basting it often with a highly seasoned sauce.
21.
To spread, brush, or pour liquid (such as sauce, drippings, melted fat, or marinade) over food while it is cooking.
22.
To cook in liquid, usually water, in which bubbles rise constantly and then break on the surface.
23.
To cook meat slowly, covered and in a small amount of liquid or steam.
24.
To cook under direct heat or over coals.
25.
To make the surface of a food brown in color by frying, broiling, baking in the oven, or toasting.
26.
To cook in hot fat that completely covers the food.
27.
To cook in an uncovered skillet with a small amount of fat.
28.
To cook gently in hot liquid below the boiling point.
29.
To cook by dry heat, uncovered, usually in the oven.
30.
To cook uncovered in a small amount of fat in a pan.
31.
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.
32.
To cook in liquid just below the boiling point.
33.
To cook over steam rising from boiling water.
34.
To cook slowly and for a long time in liquid
35.
To fry small pieces of food very quickly in a small amount of very hot oil while stirring constantly.
