dice, to cut food into small, evenly sized cubes for uniform cooking and presentation, simmer, to cook food gently in liquid just below the boiling point, producing small bubbles, flip, to turn food over quickly during cooking in order to cook the other side evenly, knead, to work dough by pressing, folding, and stretching it to develop its structure and elasticity, steam, to cook food by exposing it to hot vapor, allowing it to retain moisture, nutrients, and natural flavor, blanch, to briefly immerse food in boiling water and then rapidly cool it, usually to preserve color or texture, julienne, to cut vegetables or other ingredients into long, thin, matchstick-like strips, infuse, to extract flavor from herbs, spices, or other ingredients by steeping them in a liquid

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