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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.

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