Dredge: To sift a light coating over food
Fry: To cook in deep fat
Mince: To chop fine
Marinate: To cover with French dressing or spiced liquid
Mask: To just cover or coat the top of food in reference to sauce, mayonnaise
Parboil: To partly cook a food in a liquid
Rice: To put cooked food through a vegetable or fruit press
Steam: To cook a food in a covered steamer over continuously boiling water
Simmer: Liquid brought to a heat where it barely moves
Sauté: To brown in a small quantity of fat
Stew: To cook gently in a small amount of water
Sear: To brown the surface quickly with intense heat
Sponge: A batter made with yeast in it

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