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A
aerate
age
B
bake
barbecue
baste
batter
beat
bind
blacken
blanche
blend
boil
bone
braise
bread
brew
broil
brown
brush
burn
butterfly
C
can
caramelize
char
char-broil
chill
chop
chunk
churn
clarify
coddle
combine
cool
congeal
core
cream
cured
cut
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D
debone
decorate
deep fry
deglaze
descale
devil
dice
dip
dough
drain
drizzle
dry
E
escallop
F
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
hash
heat
hull
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I
ice
infuse
J
jell
juice
julienne
K
knead
L
layer
leaven
M
macerate
marinate
mash
measure
melt
microwave
mix
mold
O
oil
oven fry
overcook
P
pan fry
parboil
pare
peel
percolate
pickle
pit
poach
pop
pour
precook
prepare
preserve
press
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P cont.
pressure-cook
process
pulp
puree
Q
quarter
R
raw
reduce
refrigerate
render
rise
roast
roll
rub
S
salt
saute
scald
scallop
schirr
scoop
score
scramble
sear
season
separate
serve
shell
shred
shuck
sieve
sift
simmer
skewer
skim
skin
slice
sliver
slow cook
smoke
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S cont.
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
uncured
unmold
W
warm
wash
wedge
whip
whisk
Z
zap
zest
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