Bake - To cook in the oven.
Blend - To mix wet and dry ingredients together to produce a smooth mixture.
Boil - To cook in a liquid at a temperature of at least 100 degrees/212F.
Carve - To cut cooked meat into slices with a large, sharp knife ready for eating.
Chill - To make cold food before serving by cooling in the fridge.
Chop - To cut ingredients into small pieces with a sharp knife.
Coat - To cover food completely with seasoning or other ingredient e.g. flour, egg, breadcrumbs, sauce.
Defrost - To thaw frozen food.
Dice - To cut a food item into small cubes e.g. vegetables.
Dissolve - To mix a soluble substance like salt or sugar with a liquid until there are no grains in it.
Drain - to remove liquid from food using a colander, sieve or draining spoon.
Deep fry To cook an item by immersing it in hot fat.
Freeze To remove the heat so that the item becomes solid such as water changing to ice.
Garnish To add decorative colour such as sprinkling parsley over new potatoes.
Grate To shred by rubbing the food item against a coarse surface.
Joint A large piece of meat.
Knead To press and stretch food so that it is all the same consistency e.g. has no lumps.
Marinade To soak food in a liquid that is usually made up of wine or vinegar plus herbs and spices.
Mash To make the food soft by putting pressure on it e.g. mashed potato.
Medallion A round piece of meat, usually with the bone taken out.
Peel To remove the skin from a food item such as carrots and potatoes.
Poach To cook an item in a liquid that is just below boiling point.
Pulses The edible plants and seeds that are high in fibre and aid digestion e.g. peas, rice.
Puree Food that you have cooked and then put through a sieve.
Rind A thick outer coating such as the rind or skin of bacon.
Roast To cook or bake food uncovered using an oven.
Roll out To spread out an item such as pastry so you have a thinner layer to put on a pie.
Sauté To cook in a pan with a small amount of fat.
Seasoning To add salt, pepper or herbs to add flavour to the food.
Shallow fry To cook in a pan with a small amount of fat.
Sift To separate coarse or thicker parts of food by putting it through a sieve e.g. flour.
Sieve A piece of cooking equipment with a fine metal or material bottom that allows you to sift food.
Simmer To cook an item in a liquid that is just below boiling point.
Skin The outer covering of an animal.
Stir Fry To cook items quickly in a pan with a very small amount of fat and by stirring frequently so the items do not burn, this method is used frequently in Chinese cooking.
Strain To separate solid items of food from the liquid they have been cooked in e.g. strain vegetables so there is no water.
Sweat To get rid of moisture from food by applying heat.
Toss To lightly throw food in the air e.g. toss a salad so all of it is covered in a dressing.
Whip To beat food so that it froths up e.g. cream.
Whisk The item you would used to whip food.