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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