BASTE: to ladle water, drippings or other liquid over food while roasting or baking.
BEAT: to mix smooth and light with a brisk, even rotary motion.
BLANCH: to submerge in boiling water for a short time and then plunge into cold water.
BRAISE: to brown meat or veggies in a small amount of fat or salad oil, then to cover and cook slowly in the juices or a small amount of added liquid.
BREW: to cook in hot liquid until flavor in extracted.
BROIL: to cook by direct heat.
COMBINE: to mix enough to mingle ingredients.
CREAM: to make soft, smooth and creamy.
DREDGE: to coat with a dry substance.
FOLD: to combine by going vertically down through mixture with spoon, go along the bottom of bowl and continue with up and over motion.
MARINATE: to mix with oil and acid mixture and chill.
PAN BROIL: to cook, uncovered in hot skiller, pouring of fat as it accumulates.
PARBOIL: to partially cook in boiling water.
SAUTE: to cook in small amount of fat or salad oil until brown or tender.
SCALD: to bring to a temperature just below boiling point.
SCORE: to cut narrow grooves or gashes.
SIMMER: to cook in liquid just below boiling point.