AU JUS:   Served with the natural juices from roasting
  BAKE:     Cook uncovered in an oven.
  BASTE:    Moisten food while cooking to add flavor and prevent drying.
  BEAT:     Make a mixture smooth, using a spoon or mixer.
  BLANCH:   Cook in boiling water for a short time to loosen skin or for
            freezing.
  BLEND:    Mix two or more ingredients, or to prepare food in blender.
  BOIL:     Cook food over high heat in liquid in which bubbles rise to
            surface.
  BONE:     Remove the bones from.
  BRAISE:   Cook food over low heat in a small amount of liquid in covered
            pan.
  BREAD:    Coat with bread crumbs, cracker crumbs, or other coating.
  BROIL:    Cook food by direct heat on a rack.
  CHOP:     Cut food into small pieces with knife, blender, or processor.
  CUBE:     Top cut food into small cubes about 1/2 inch.  To cut surface
            of meat in a checkered pattern for tenderness.
  CUT IN:   Mix solid fat in dry mixture by using two knives or pastry
            blender.
  DEEP FRY: Cook in hot fat deep enough for food to float.
  DICE:     Cut food into very small pieces.  (1/4 inch)
  DOT:      Scatter bits, over food.
  DRAW:     Remove entrails from, and clean.
  DREDGE:   Cover with flour or other coating.
  DRESS:    Add a dressing or sauce to food.
  FOLD IN:  Combine ingredients by cutting down into the mixture, sliding
            across the bottom of the container and up to the top.
  FRY:      Cook over high heat in fat.
  GLAZE:    Coat with mixture.
  GRATE:    Rub food against a grater to get fine particles.
  GREASE:   Rub surface of pan with fat to prevent sticking.
  GRILL:    Cook on a rack with direct heat.
  KNEAD:    Work a mixture with a pressing-folding motion.
  MARINATE: Soak in a seasoned liquid.
  MINCE:    Cut into very small pieces.
  PAN:      Cook uncovered in a small amount of liquid.
  PAN-BROIL:Cook uncovered over high heat while pouring off accumulated fat.
  PAN-FRY:  Cook over high heat in small amount of fat.
  PARBOIL:  Boil until partially cooked.
  PEEL:     Remove outer covering of food.
  PIT:      Remove the seed from a fruit.
  ROAST:    Cook uncovered in oven.
  SCALD:    Heat liquid just below the boiling point.
  SCORE:    Cut shallow slits in surface of food for tenderness.
  SHRED:    Cut food into thin pieces.
  SHUCK:    Remove meat of clams or oysters from the shell.
  SIMMER:   Cook over low heat in a liquid just below the boiling point.
  SKIM:     Remove fat or top layer from surface of food.
  STEAM:    Cook food on a rack in a covered pan over steam.
  STEW:     Cook food over low heat in a liquid.
  STIR-FRY: Cook over sliced food quickly in skillet.
  TOSS:     Mix lightly using forks or spoons.
  WHIP:     Beat rapidly to mix air with the mixture.
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                             END OF INFORMATION