Cooking Verbs

Slice  (sliy+st) 
To cut in uniform layers  




Scald  (sk+all+d)
To burn quickly with boiling liquid

Toast (towst) To lightly brown on all sides
Sear  (seer) To fry quickly on all sides	Separate (sep/er/ate) To take apart (to separate the egg from the yolk)
Stew    To simmer for a long time	Simmer (sim/er) Similar to boiling, ony smaller bubbles
Beat  (beet) (P.P. beaten)  To mix quickly and roughly	Baked (baykt) To cook in the oven (usually cake and cookies)
Blanch  To submerge quickly in boiling water	Blend (blend)  To combine into one thing (blend oil and eggs to get mayonnaise)
Brown  To fry quickly on all sides	Boil (boy+ull) To heat liquid to the temperature/point it produces large bubbles
Combine (Cum/biy/n) To mix together	Chop (chaup) To roughly cut
Dice (diy+st) To cut into small (dice) shaped squares	Cube (cuewb) To chop into larger squares
Cut-in The process of adding butter (fat) to flour using knives or a pastry blender	Mince (minse)(short vowel)  1. Finely chopped 2. hamburger
Fold-in (folded -in) The process of gently folding a mixute (such as egg whites) over on itself.	Tossed (tawst) To mix together (briefly) like a tossed salad
Rinse To run under cold water	Fry (friy) (long vowel) - to cook in boiling oil
Zest  1. (noun) thinly sliced or grated citrus rind 2. Verb - the act of making zest.	Peel To remove the skin of a vegetable or fruit
Grate (grayt) To shred using a grater	Pureed (pure+ ay+d) - to liquify to the consistancy of baby food.
Saute (saw+tay) To gently fry for a brief period	Roasted (rowsted) To bake a cut of meat or selection of vegetables in the oven for a prolonged period.
Whip-up (whipp-up) (idom) To make something quickly	Whipped (whipt) - to airate a mixture
Knead (need) To "masssage" the bread dough.	Barbecue (barbeque) 1. noun - an outdoor grill 2. Verb - the act of grilling out of doors
Marinate (mare/in/ate) To soak meat (usually) in acid or highy seasoned liquid for the purpose of tenderizing and adding flavour.	Skim (skim) (short vowel) - To sieve excess material off the top.
Melt To soften consistency using heat (ie melted cheese)	Scrambled - (skram+bull+d)  A process of cooking eggs
Coat (cowt) To cover with batter or bread crumbs	Spoil (spoy+ull) To go "off" , be ruined, rotten.
Drizzle (drizz/ull) To lightly drip/spray a liquid	Sifted (sift+ed) To push flour through a sieve
Dissolve (dizolved) The process by which solids (such as sugar) disappear into liquids (like tea)	Sprinkle (spreen/kull) To lightly scatter dry ingredients
Expiry (ex/spiy/eree) The time limit for safe food consumption	Pack (pak) To pat down with the backs of your fingers to make sure you're getting an accurate measurement.
Trim (trim) (short vowel)  To cut off the unwanted bits (you can trim hair, christmas trees and roasts among other things)	Stuff (stuff) 1. general term for things. 2. (verb) the act of shoving one thing into another 3. stuffing (noun) seasoned bread-like mixture inserted in a bird just before cooking. "Could you stuff the bird with the stuffing while I go and get my stuff"?
Slit (slit) (short vowel) To make an insertion with a knife	Insert  1. (noun) (in/sert)square metal container used in steam tables 2. (verb) (in/sert)to put inside
Mix (miks) To combine ingredients	Shred (shred) To rip and tear into tiny pieces .
Tenderize (ten/der/iyz) To make meat "softer" using a mallet or a marinade	Butterfly (butterflied) - a technique for cutting chops and shrimp which produces a butterfly effect.
Steamed  (steeem) Food cooked with steam (steamed beans)	Poach (powch) To cook a shelless egg in simmering water (with yolk and white intact)
Soft boiled (boy +ull+d)   A boiled egg (shell on) that is still slightly runny on the inside	Hard boiled (boy +ull+d) A boiled egg(shell on)  that is completely solid on the inside
Form  To make a food or dough into a specific shape.	Steep    To soak in hot water for the purpose of making an infusion (like tea)

to add (ád) - agregar
to bake (béik) - hornear
to beat (bíit) - batir
to blend (blend) - combinar, mezclar

to boil (bóil) - hervir
to bone (bóun) - deshuesar
to break (bréik) - romper
to broil (bróil) - asar a la parrilla

to chill (chil) - refrigerar, enfriar
to chop (chóp) - picar, cortar en trozos
to coat (kóut) - rebozar
to cook (kúuk) - cocinar

to cover (káver) - cubrir
to curdle (kérdl) - cuajar
to cut into strips (kat íntchu strips) - cortar en tiritas
to decorate (dékoreit) - decorar

to defrost (difróst) - descongelar
to dice (dáis) - cortar en cubitos
to dilute (dilút) - diluir
to dissolve (disólv) - disolver

to dry (drái) - secar
to empty (émpti) - vaciar
to fill (fil) - llenar
to flip (flip) - dar vuelta

to fold (fóuld) - doblar, plegar
to fry (frái) - freir
to glaze (gléiss) - glasear
to grate (gréit) - rallar

to grease (gríis) - engrasar
to grill (gril) - asar a la parrilla
to grind (gráind) - moler
to halve (jáv) - partir en dos

to heat (jíit) - calentar
to knead (níid) - amasar
to liquidize (líkuidáiss) - licuar
to melt (melt) - derretir

to mince (míns) - picar carne
to mix (míks) - mezclar
to peel (píil) - pelar
to pour (páur) - volcar, verter

to press (pres) - presionar, apretar
to put (put) - colocar, poner
to remove (rimúuv) - quitar, sacar
to rinse (ríns) - enjuagar

to roast (róust) - asar
to roll out (róul áut) - aplanar, extender
to scoop up (skup-áp) - ahuecar (con cuchara)
to seal (síil) - sellar

to season (síson) - aderezar
to serve (sérv) - servir
to shake (shéik) - agitar, sacudir
to sharpen (shárpen) - afilar

to sieve (síiv) - tamizar
to simmer (símer) - hervir a fuego lento
to slice (sláis) - rebanar
to smoke (smóuk) - ahumar

to soak (sóuk) - remojar
to spill (spil) - derramar
to sprinkle (sprínkl) - rociar, salpicar
to squeeze (skuíis) - exprimir

to steam (stíim) - cocinar al vapor
to stew (stiú) - guisar, estofar
to stir (ster) - freír
to stir-fry (stér-frái) - rehogar

to strain (stréin) - colar
to stuff (staf) - rellenar, mechar
to thicken (zíken) - espesar
to trim (trim) - recortar

to waste (uéist) - desperdiciar
to whisk (uísk) - batir