TO COOK MEAT OR POULTRY BY DRY HEAT

TO MOISTEN FOOD WHILE ITS COOKING TO ADD FLAVOR

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

TO COOK IN LIQUID AT BOILING TEMPATURE

TO BEAT RAPIDLY TO INCORPORATE AIR AND INCREASE VOLUME

TO COOK IN LIGUID JUST BELOW BOILING TEMPATURE

TO CUT INTO 1/4 INCH CUBES.

TO COOK IN A CLOSED POT WITH ONLY ENOUGH WATER TO GENTLY STEAM

TO CUT INTO SQUARE CHUNKY PIECES

TO COOK BY DRY HEAT

TO CUT INTO THIN SLICES

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 HOT COALS