Aspic: A transparent jelly, usually meat, which has been boiled down to become firm when cold.
Bake: Cook in oven.
Batter: A mixture of flour or liquid that can be beaten or stirred.
Beat: Mix vigorously over and over with a spoon or fork, or round and round with beater.
Bisque: A rich thick cream soup usually made from fish.
Blanch: To place fruits or nuts in boiling water to remove skins, also to dip vegetables in boiling water in preparation for freezing, canning, or drying.
Blend: Mix thoroughly two or more ingredients until smooth.
Boil: Cook in steaming liquid in which bubbles break the surface.
Bouillon: Clear soup made from lean beef or chicken.
Braise: To brown meat or vegetables in hot fat, then to cook slowly in small amount of liquid.
Broil: Cook directly under heating unit in range, or over hot coals.
Caramel: Burnt sugar syrup used for coloring and flavoring. Also a chewy candy.
Chop: Cut into pieces with knife or chopper.
Clarify: To make a liquid clear by adding beaten egg white and egg shells. The egg coagulates in hot liquid and cloudiness adheres to it. The liquid is then strained.
Cracklings: Crisp particles left after fat has been fried out.
Cream: To work foods until soft and fluffy. Usually applied to shortening and sugar.
Cube: Cut into 1/4 to 1/2 inch squares.
Cut in: Mix fat (margarine or butter) into a flour mixture with a pastry blender, a fork, or two knives.
Dice: Cut into very small 1/4 inch squares.
Dot: Drop bits of butter or cheese here and there over food.
Dough: A mixture of flour and liquid that is stiff enough to be kneaded.
Drain: Pour off liquid.
Drippings: Liquids resulting from meat being cooked.
Fold: Mix gently, bringing rubber scraper down through mixture, across bottom, up and over top until blended.
Fryer: Whole chicken.
Giblets: The liver, gizzard or heart of poultry.
Grate: Rub against grater to cut into small pieces.
Grease: Spread bottom and sides if pan with shortening.
Julienne: Food cut into very thin strips.
Knead: Work dough with your hands by repeating and folding-back, pressing-forward, and turning motion.
Marinate: To let foods stand in an acid mixture of oil and vinegar, flavored with spices, herbs, lemon juice or wine.
Melt: Heat until liquid.
Mince: Chop or cut into tiny pieces.
Panfry: Cook in small amount of fat in skillet.
Pare: Cut off outside skin, as from an apple or potato.
Peel: Pull off outer skin, from orange or banana.
Roll out: Flatten and spread with a rolling pin.
Shred: Cut into very thin strips.
Sift: Put through flour sifter or fine sieve.
Simmer: Cook in liquid almost to boiling but not hot enough to bubble.
Soda: Baking soda
Stir: Mix round and round with spoon.
Toss: Mix lightly.
Whip: Beat with rotary egg beater or electric mixer to add air.