To cook by dry heat on a hot surface without direct exposure to flame

To cook slowly on an open fire, coal, or charcoal

To moisten the surface of meat or other foods while roasting to add flavor and to prevent drying of the surface

To incorporate air by stirring until a frothy mixture results

To immerse briefly in boiling water

To mix thoroughly with two or more ingredients

To cook in water or liquid in which bubbles rise continually and break the surface

To cook by direct heat

To cut into small pieces with a sharp knife

To cut into cubes usually less than ½ inch

To remove water as water vapor

To separate foods such as cooked chicken or fish into layers

To cook into hot fat (1) in a small amount of fat, also called sauté or pan-fry, or (2) in deep layer of fat, also called deep fat-frying.

To cook into a small amount of fat

To cook in deep layer of fat

To decorate with small portions of colorful food like celery, parsley, and tomatoes

To soak food in mixture of wine, vinegar, oil and spices

To change into liquid condition by heat

To grind into very small pieces

To remove the outside covering of fruits and vegetables using a knife

To strip food into long narrow pieces

To cook in a steam with or without pressure

To mix food materials with a circular motion for the purpose of blending or securing a uniform consistency