Bake--To cook, either covered or uncovered, in an oven.
Baste--To keep foods moist during cooking by pouring a liquid over them; you can use the meat drippings, melted fat, or any other liquid.
Beat--To make a mixture creamy, smooth, or filled with air by whipping it in a brisk motion.
Blanch--To precook a food briefly in boiling liquid, usually to loosen the skin; for example, you can drop tomatoes in boiling liquid for less than a minute, and the skin comes off easily.
Blend--To stir two or more ingredients together until they are smooth and uniform throughout.
Boil--To cook at a boiling temperature - 212 F at sea level. When boiling a liquid, you will see bubbles forming rapidly, rising continually and breaking when they reach the surface of the liquid. You can either boil liquid, or can boil some other food in a liquid.
Braise--To first brown meat quickly in fat and then cook it in a covered pan on top of the stove or in the oven; liquid may or may not be added.
Bread--To coat a raw food with bread crumbs; the breadcrumbs are often mixed with a beaten egg, or the food is first dipped in the beaten egg and then coated with breadcrumbs.

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Anderson110


Cooking