Adding enough liquid to dry ingredients to dampen but not soak them.

A liquid in which food is allowed to stand in order to flavor or tenderize it. Marinate refers to the process. Do not use a metal container. Do not marinate meats, poultry, or fish at room temperature more than 30 minutes.

To chop food into tiny, irregular pieces.

To cook a food in a skillet without added fat, removing any fat as it accumulates.

To cook in a hot pan with small amount of hot oil, butter, or other fat, turning the food over once or twice.

To partly cook in a boiling liquid.

A heavy, heat-resistant paper used in cooking

To cook a food by partially or completely submerging it in a simmering liquid.

To partially or completely cook a food before using it in a recipe.

To let yeast dough rise.