TO COOK MEAT OR POULTRY BY DRY HEAT, USUALLY IN AN OVEN

TO MOISTEN FOOD WHILE IT'S COOKING TO ADD FLAVOR

TO COOK IN A SMALL AMOUNT OF HOT FAT IN A SKILLET

TO COOK IN LIQUID AT BOILING TEMPERATURE

TO BEAT RAPIDLY TO INCORPORATE AIR AND INCREASE VOLUME

TO COOK IN LIQUID JUST BELOW BOILING POINT

TO CUT IN 1/4 INCH CUBES

A CLOSED POT WITH ONLY ENOUGH WATER TO GENERATE STEAM

TO CUT INTO SQUARE CHUNKY PIECES ROUGHLY THE SAME SIZE

TO COOK BY DRY HEAT, USUALLY IN AN OVEN

TO CUT INTO THIN, BROAD PIECES, SUCH AS CARROT ROUNDS

TO COOK IN LIQUID AND SIMMER ON THE STOVE OR IN THE OVEN

TO CUT OR CHOP INTO VERY FINE PIECES

TO COOK UNDER DIRECT HEAT IN A BROILER OR OVER COALS