=Bake= To cook in an oven or oven-type appliance in a
covered or uncovered container.
=Barbecue= To roast slowly on a spit or rack, usually basting
with a highly seasoned sauce. Also, foods cooked
in or served with barbecue sauce.
=Baste= To pour melted fat, drippings, or other liquid over
food to moisten it during cooking.
=Boil= To cook in water or other liquid at boiling
temperature (212° F. at sea level). Bubbles rise
continually and break on the surface.
=Braise= To cook meat or poultry slowly in steam from meat
juices or added liquid trapped and held in a
covered pan. Meat may be browned in a small amount
of fat before braising.
=Broil= To cook uncovered on a rack placed directly under
heat or over an open fire.
_Pan broil._—To cook in uncovered pan over
direct heat, pouring fat off as it accumulates.
=Caramelize= To heat sugar or food containing sugar until a brown
color and characteristic flavor develop.
=Fold= To combine two mixtures (or two ingredients such as
beaten egg white and sugar) by gently cutting down
through mixture, turning over, and repeating until
well mixed.
=Fry= To cook in fat without water, uncovered.
_Pan-fry or saute._—To cook in frypan in a
small amount of fat.
_Deep-fry or french-fry._—To cook in a deep
kettle, in enough fat to cover or float food.
=Grill= Same as broil.
=Knead= To press, stretch, and fold dough or other mixture
to make it elastic or smooth. Bread dough becomes
elastic; fondant becomes smooth and satiny.
=Marinate= To let foods stand in a liquid (usually mixture of
oil with vinegar or lemon juice) to add flavor or
to make more tender.
=Parboil= To boil until partly cooked.
=Poach= To simmer gently in liquid so food retains its shape.
=Pot-roast= To cook large cuts of meat by braising.
=Reconstitute= To restore concentrated food—such as frozen orange
juice or dry milk—to its original state, usually
by adding water.
=Rehydrate= To soak or cook dried foods to restore the water
lost in drying.
=Roast= To cook in heated air—usually in an oven—without
water, uncovered.
=Simmer= To cook in liquid just below the boiling point, at
temperatures of 185° to 210° F. Bubbles form
slowly and break below the surface.
=Steam= To cook food in steam, with or without pressure.
Food is steamed in a covered container on a rack
or in a perforated pan over boiling water.
=Stew= To cook in liquid, just below the boiling point.