Boil: To heat the liquid until bubbles break to the surface, or to cook in boiling water.
Broil: To use direct heat to cook.
Coat: To cover the entire surface with a mixture, such as flour or bread crumbs.
Core: Using a sharp knife, remove the core/seeds of a fruit.
Cream: To stir one or more foods until they are soft.
Crisp-tender: Describes the “done-ness” of vegetables when they are cooked only until tender and remain slightly crisp in texture.
Cut in: To mix fat into dry ingredients using a pastry blender, fork or two knives, with as little blending as possible until fat is in small pieces.
Dice: To cut into small, square-shaped pieces.
Drain: To put food and liquid into a strainer (or colander), or to pour the liquid out of a pot by keeping the lid slightly away from the edge of the pan and pouring away from you.
Flute: To pinch the edge of the dough, such as on a pie crust.
Fold: To mix by turning over and over.
Fork-tender: Describes the “done-ness” of food when a fork can easily penetrate the food.
Knead: To mix by “pushing” and by folding.