Cream: Combining one or more foods until soft and fluffy.

Dice: Cutting food into cubes.

Fold: Combining ingredients by cutting vertically through the mixture, and turning over and over by sliding a spatula across the bottom of the mixing bowl with each turn.

Garnish: Decorating a dish with an attractive food, such as parsley.

Grate: Turning solid food into particles by rubbing it against a common kitchen grater. Foods also may be grated in rotating graters, food mills and food processors.

Mince: Cutting or chopping food into very small pieces for use in cooking.

Pare: Cutting off the outside peel

Peel: Stripping off the outside covering of food, as with fruits or veggies.

Pinch: A very small amount, usually less than 1/8 teaspoon.

Poach: Cooking in a hot liquid; the original shape of the food is retained after the cooking.

Puree: Blending in a blender or food processor until food is very smooth.

Roast: Cooking food uncovered, using dry heat.

Sauté: Cooking in a small amount of fat.

Sift: Removing lumps in dry ingredients by passing through a strainer or mesh sifter.

Simmer: Cooking in a liquid in which bubbles form slowly, but doesn't boil.

Steam: Applying steam directly to the food, as with a double boiler.