Terms you should know

For preparing ingredients:

Crush:  Press to extract juice with garlic press, mallet of side of knife

Snip: Cut into very small pieces with scissors

Chop: Cut into pieces with a knife or other sharp tool (hold end of knife tip n the board with one hand; move the blade up and down with the other).

Cut up: Cut into pieces with scissors

Dice: Cut into small cubes (less than � inch).

Cube: Cut into cubes � inch or larger.

Sliver: Cut into long thin pieces

Julienne: Cut into match like sticks

Grate: Cut into tiny particles, using small holes of grater or shredder.

Pare: Cut off outer covering with a knife or other sharp tool.

Peel: Strip off outer covering.

For combining ingredients

Toss: Tumble ingredients lightly with lifting motion

Fold: Combine ingredients lightly by a combination of two motions: one cuts vertically through mixture; the other slides the spatula across the bottom of the bowl and up the side, turning over.

Cut in: Distribute solid fat in dry ingredients by chopping with knives or pastry blender.

Stir: Combine ingredients with a figure �8� or circular motion of uniform consistency.

Mix: Combine in any way that distributes all ingredients evenly.

Blend: Thoroughly combine all ingredients until very smooth and uniform.

Beat: Make mixture smooth by vigorous over-and-over motion with a spoon, whip or beater.

Whip: Beat rapidly to incorporate air.

For cooking

Saut�: Cook in small amount of shortening. Stirring occasionally, until tender.

Brown: Cook until food changes color, usually in small amount of fat over moderate heat.

Scald: Heat milk to just below the boiling point. Tiny bubbles form at edge.

Simmer: Cook in liquid just below the boiling point. Bubbles form slowly and collapse below the surface.

Boil: Heat until bubbles rise continuously and break on the surface of liquid.