Common Kitchen Terms

To cook liquid at boiling temperature

To cut into 1/4 inch cubes

To distribute solid shortening through dry ingredients

To cook by dry heat, usually in an oven

To cook meat of poultry by dry heat, usually in an oven

To moisten food while it's cooking to add flavor

To beat rapidly to incorporate air and increase volume

To combine a delicate ingredient to a solid mixture

To cook in a closed pot with only enough water to generate steam

To cut into square, chunky pieces, roughly the same size