Egg whites or whipping cream beaten to the stage where the mixture forms soft, rounded peaks when the beaters are removed.

To cook food on a rack or in a wire basket over boiling water.

To cut food into narrow strips using a sharp knife, grater, or food processor fitted with a shredding disk.

Margarine, butter, ice cream, or cream cheese that is in a state soft enough for easy blending, but not melted.

To cut slits in food with a knife, cutting partway through the outer surface.

When dough is slightly mounded, not level.

To cook a mixture until the surface billows rather than bubbles.

The skin or outer coating of such foods as citrus fruit or cheese.

To allow yeast dough to rise before baking. Or to dissolve yeast in a warm liquid and set it in a warm place for 5 to 10 minutes until it expands and becomes bubbly.

To remove the skin of a fruit or vegetable by hand or with a knife or peeler. This also refers to the skin or outer covering of a fruit or vegetable.