COOKING METHOD DEFINITION

GRILL to cook something on a frame of metal bars, usually over a gas or coal fire

PEEL to remove the skin of fruit and vegetables

ADD to put something with something else to increase the number or amount or to make it more important

BASTE to put fat or meat juices on food, while it cooks

MIX to combine different substances, so that the result cannot easily be separated into its parts

PINCH The smallest amount of a spice or dried herb that you can hold between thumb and index finger

MARINATE to put fish, meat, or vegetables in a mixture of oil, vinegar or wine and spices before cooking, in order to flavor it or make it softer

MINCE to cut in very small pieces

SAUTÉ to fry food in a little oil or fat, usually until it is brown

CUT to use a sharp tool such as a knife to break the surface of something, divide something, or make something smaller

SIMMER to cook a liquid or something with liquid in it at a temperature slightly below boiling

GRATE to rub food against the rough surface of a metal device having holes through which small pieces of the food fall as they break off

DICE to cut food into small squares

BOIL If food boils, or you boil food, it is cooked by being put in water that is heated until the water is in the process of turning into a gas

STIR to mix liquids or other substances, or to move an object such as a spoon in a circular movement

CHOP to cut something into less precise pieces with a sharp tool