TO COOK MEAT OR POULTRY BY DRY HEAT, USUALLY IN AN OVEN

POUR JUICES ON MEAT DURING COOKING IN ORDER TO KEEP IT MOIST

FRIED QUICKLY A LITTLE HOT FAT

THE BOILING POINT, STEAMING OR BUBBLING UP UNDER, ACTION OF HEAT

THE PROCESS OF BEATING AN INGREDIENT

STAY JUST BELOW THE BOILING POINT WHILE BEING HEATED

THE FOOD ITEM IS CUT INTO SMALL BLOCKS OR DICE

BOILING WATER CONTINUOUSLY, CAUSING IT TO VAPORIZE INTO STEAM

TO CUT FOOD INTO BITE-SIZED PIECES USING A QUICK MOTION OF A KNIFE

FOOD COOKING METHOD THAT USES DRY HEAT BY CONVECTION

A THIN, FLAT PIECE CUT FROM SOMETHING

TO COOK BY SAUTÉEING IN FAT, THEN SIMMERING SLOWLY IN LITTLE LIQUID

TO CUT OR CHOP INTO VERY SMALL PIECES

TO COOK BY DIRECT HEAT