Sauté - To cook quickly in a small amount of fat, Dice - to cut into small cubes, Chop - to cut into large, non-uniform pieces, Simmer - Cooking in liquid just below boiling with small bubbles, Boil - to cook in water at 212°F with large bubbles, Mince - to cut into very small uniform pieces, Broil - to cook food directly under a heat source, high heat, Whisk - to quickly mix to add air, Roast - to cook in an oven with dry heat at a high temperature, Steam - to cook food by placing it over simmering or boiling water but not directly in the water, Brown - to cook food under medium or high heat until the surface browns, Stir fry - to cook food on high heat while constantly stirring until it is crispy/tender,

Cooking Terms

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