Kitchen terminology for the happy Chef

bake~        to cook by dry heat either covered or uncovered
                 in an oven
beat~        to mix smooth a mixture with a circular motion using
                 a spoon
broil~        to cook by direct heat, under a broiler
chop~        to cut food into very small pieces using a knife
cream~      to combine fat with sugar by beating with a spoon or
                 mixer
cube~        to cut slolid food into cubes around 1/2 inch or more
dice~         to make small cubes of 1/8 to1/4 inch
drizzle~      to sprinkle a small portion of mixture over another
dust~         to sprinkle lightly with flour or sugar
fry~          to cook in hot fat
glaze~        to coat with a smooth mixture to give food a glossy
                 look
grill~         to cook unpon a rack over hot coals or other form
                 of direct heat
knead~       to work and press dough with the knuckles and palm
                 of the hand, turning dough a small amount after
                 each push and pull
marinate~  to soak meat or fish in a mixture before cooking;
                 used to tenderize and add flavour to meat or fish
mix~          to combine ingredients together until evenly combined
peel~         to remove outer covering off a fruit or vegetable
preheat~    to heat up the oven before using it
saute~       to cook or slightly brown in butter
simmer~     to cook gently over a low heat below the boiling point
steam~      to cook in a covered container over boiling water
stir~         to mix ingredients in a circular motion until mixture is
                 blended with a uniform consistency
whip~        to beat rapidly with a wire whisp, beater or mixer
                adding air into mixture making the mixture light and
                fluffy