Any mixture of dry ingredients and liquids that is stirred or beaten and can be poured.

Add a liquid, egg or melted fat to a dry mixture to hold it together.

To put food in boiling water in order to either whiten or remove the skin.

To combine all ingredients thoroughly until very smooth or uniform.

To cook at boiling point.

To put a cooked dish or meringue under the grill or in the oven for a short time to give a golden color.

Softening fat by friction with a spoon, usually followed by gradual incorporation of sugar.

It is reducing to small pieces by means of a knife. When a similar result is obtained with a chopper knife or with a mechanical food chopper; the process is called chopping. Cutting into cubes is know [..]

Separating solids from liquids through fine meshed materials.

Mixing materials with palate knife or wooden spoon by a careful lifting and dropping motion as in folding whipped egg whites.