Bake, Cook food using dry heat in an oven, Boil, Heat a liquid to 212 degrees F, until bubbles rise and break, Simmer, Cook in liquid just below the boiling point, Fry, Cook in hot oil or fat, Sauté, Cook quickly in a small amount of oil, Stir, Move ingredients around in a circular motion, Mix, Combine ingredients evenly, Whisk, Beat quickly to add air or blend, Chop, Cut food into small pieces, Dice, Cut into small cubes, Slice, Cut into thin, flat pieces, Peel, Remove the outer skin from fruits or vegetables, Grate, Rub food against a tool to make small shreds, Measure, Use cups or spoons to get the right amount, Knead, Work dough by pressing and folding it with your hands, Season, Add salt, pepper, or spices for flavor, Preheat, Warm the oven to the needed temperature before cooking, Taste, Try a small amount to check flavor, Serve, Present food for eating, Sanitize, Reduce the number of harmful microorganisms on a clean surface using a chemical sanitizer or heat after washing, Broil, Cook food with high heat from above, Blend, Mix ingredients very smoothly (usually with a device), Marinate, Soak food in a seasoned liquid before cooking, Baste, Pour liquid over food while cooking to keep it moist, Garnish, Decorate food before serving with herbs, fruit, sauce, etc., Fold in, Gently mix without breaking air bubbles, Drain the pasta, Pour off liquid after cooking, Grease a pan, To lightly coat a pan with oil, butter, or spray so food doesn’t stick, "let it cool", To let food sit until it’s no longer hot, Pour, To transfer a liquid from one container to another

ProFoods: Basic Vocab

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