| Bake | To cook food in an oven with dry heat. |
| Boil | To cook food quickly in heated liquid. The liquid moves rapidly, and large bubbles keep breaking the surface. Often used for vegetables and pasta. |
| Broil | To cook food directly under the heat source of a gas or electric oven. Often used for fish and tender cuts of meat. |
| Brown | To cook quickly over high heat, usually on top of the stove, so the surface of the food turns brown and the inside stays moist. |
| Chop | To cut into pieces, which can vary in size. |
| Dice | To cut into small, even cubes, usually about ¼ inch per side. |
| Grill | To cook food directly on the heat source of a gas, charcoal, or wood grill. Often used for fish, tender cuts of meat, and vegetables. |
| Knead | To mix and work the ingredients that makeup dough into a smooth, elastic form. Can be done with hands or a heavy-duty mixer. |
| Mince | To cut food into even smaller pieces than diced. |
| Mix | To beat or stir two or more foods together until they are combined. |
| Poach | To cook food gently in large amounts of heated liquid. The liquid moves slightly, but no bubbles break the surface. Often used for eggs, fish, and fruit. |
| Roast | To cook by dry heat, usually in an oven. |
| Sauté | To cook food with a small amount of fat or oil on a stove. Heat the fat until hot (but not smoking), add the food, and cook to the stated time or tenderness. |
| Simmer | To cook food slowly in heated liquid. Small bubbles should break the surface. Often used for meats and stews that benefit from slow cooking. |
| Slice | To cut into wide, thin pieces. |
| Steam | To cook food quickly in a covered pot with moist heat from a small amount of heated liquid. The food is held above the liquid by a basket or rack. Often used for vegetables and fish. |
| Whisk | To beat ingredients with a fork or a “whisk.” This adds air and increases the volume. The mixture appears light and fluffy. |