carefully adding a light, airy mixture to a thicker, heavier mixture. - fold, to combine ingredients in a bowl or cooking vessel, often with a rubber spatula or wooden spoon. - stir, to combine ingredients with a whisk to mix, blend or incorporate air. - whisk, to beat food with a whisk or mixer to incorporate air and produce volume. - whip, to push ingredients on the sides of a bowl, pan or other vessel back to the center. A rubber scraper is the best tool for this. - scrape, to thoroughly combine 2 or more ingredients, either by hand with a whisk or spoon, or with a mixer or blender. - blend, to remove the outer skin, rind or layer from food, usually a piece of fruit or a vegetable. Often done with a peeler. - peel, to remove the flavorful colored outer peel of a citrus fruit. - zest, to cut food with a knife into small pieces, uneven pieces. - chop, to cut food with a knife into pieces with two flat sides, with the thickness dependent on the recipe instructions. - slice, to cut with a knife into ⅛ inch pieces or smaller. - mince, to cut food into very small or shredded pieces by rubbing it again a serrated surface or food processor - grate, to heat solid food on the stovetop or in the microwave until it becomes a liquid (think butter). - melt, to cook (food) by dry heat without direct exposure to a flame, typically in an oven. - bake, to heat liquid until small bubbles gently break on the surface. - simmer, to heat liquid until large bubbles break the surface at a rapid and constant rate. - boil, to cook food in a small amount of fat over relatively high heat. - saute, to cook on a rack or spit under or over direct heat, usually in an oven. - broil, to distribute a solid fat (butter, shortening) into flour. - cut in, to combine vigorously to make a mixture smooth, using a whisk, spoon, or mixer. Often done with the goal of adding air to increase the volume of the ingredients. - beat,

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