To cut food into small, uneven pieces.

To cut food into very fine, uneven pieces

To cut food into small, equal size squares about ½ inch in size.

To cut food into small, equal size squares about ¼ to 1/8 inch in size.

To reduce food into small pieces by pressing and rubbing it against the "teeth" of a grater.

To cut or break food into long, thin strips by using a knife, fork, or grater.

To remove the stem and the very thin layer of peel of a fruit or vegetable with a paring knife or peeler

To remove the outer layer/skin, by stripping or pulling off with your fingers or a knife.

To make small, straight, shallow cuts with a slicing knife in the surface of a food; often done to tenderize meat or to let sauces soak in

To cut food into large, thick or thin flat pieces with a slicing knife. Use a sawing motion while gently pressing the knife down.

To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking, using a baster, cup, or spoon, to keep the food moist and add flavor

To lower a food's temperature to freezing or below by placing it in a freezer.

To expose to warmth in order to free from a frozen state

To cause a solid food to turn into or become part of a liquid.

To remove liquid from a solid food by pouring off the liquid, putting the food through a colander, or drying with paper towels

To separate solid from liquid materials by pouring the mixture through a strainer or sieve.

To lightly sprinkle the surface of a food with crumbs, flour, or sugar

To sprinkle or coat a food with flour

To rub fat on the surface of a food or a cooking utensil.

To soak food in a cold, seasoned liquid, usually containing an acid, in order to add flavor to or tenderize the food

To make something easy to chew by breaking down, applying a process or a substance that breaks down connective tissue or fiber.

To change food from a solid to a liquid by applying heat.