Table of Contents
A-B
aerate
age
bake
barbecue
baste
batter
beat
bind
blacken
blanch
blend
boil
bone
braise
bread
brew
broil
brown
brush
burn
butterfly
C
can
caramelize
char
char-broil
chill
chop
chunk
churn
clarify
coddle
combine
congeal
cool
core
cream
cured
cut
D
debone
decorate
deep fry
deglaze
descale
devil
dice
dip
dough
drain
drizzle
dry
E-F
escallop
ferment
fillet
filter
flambe
flavor
flip
fold
freeze
French fry
fricassee
frost
froth
fry
G
garnish
gel
glaze
grate
gratin
grease
grill
grind
H
hard boil
harden
hash
heat
hull
I-J
ice
infuse
jell
juice
julienne
K-M
knead
layer
leaven
macerate
marinate
mash
measure
melt
microwave
mix
mold
O-P
oil
oven fry
overcook
pan fry
parboil
pare
peel
percolate
pickle
pit
poach
pop
pour
precook
prepare
preserve
press
pressure-cook
process
pulp
puree
Q-R
quarter
raw
reduce
refrigerate
render
rise
roast
roll
rub
S
salt
saute
scald
scallop
scoop
score
scramble
sear
season
separate
serve
shell
shirr
shred
shuck
sieve
sift
simmer
skewer
skim
skin
slice
sliver
slow cook
smoke
snip
soak
soft boil
souse
sprinkle
steam
steep
stew
stir
stir fry
strain
stuff
sweat
sweeten
T
temper
tenderize
thicken
thin
toast
top
toss
trim
truss
turn
U-W
uncured
unmold
warm
wash
wedge
whip
whisk
Z
zap
zest