1 Kitchen verbs

fry

to mix cream or the clear part of an egg very hard until it becomes stiff;

slice

to cook something in a little hot oil or fat;

dice

to cook food on a metal frame over a fire outdoors;

sift/sieve

to prepare food for eating by using heat;

whisk

to cook something in boiling water;

mix

you cook it by putting it on a flat metal frame with bars across it, above or below strong direct heat;

drain

to put flour or other food through a sieve in order to remove large pieces;

peel

to cut pieces from a large piece of meat;

grate

to cook something in hot fat or oil, or to be cooked in hot fat or oil;

knead

to cut food into small square pieces

roll out

to make the water or liquid in something flow away;

crush

to cook something in steam;

mash

to cut food, especially meat, into very small pieces, usually using a machine;

squeeze

to make a liquid of something solid;

skewer

to keep something covered with a liquid for a period of time, especially in order to make it softer;

sprinkle

to boil gently, or to cook something slowly by boiling it gently;

dip

to remove the skin from fruit or vegetables;

spread

to cook something slowly in liquid;

snip

to press a mixture of flour and water many times with your hands;

boil

to make food that you are preparing flat and thin by pushing a rolling pin over it;

cook

to cook something using dry heat, in an oven;

whip

to combine two substances together to make them a single substance, so that they cannot be easily separated;

broil

to cut meat, bread, vegetables etc into thin flat pieces;

stir

to mix liquid, eggs etc very quickly so that air is mixed in, using a fork or a whisk;

mince

to cook small pieces of food quickly by moving them around continuously in very hot oil;

stuff

to rub cheese, vegetables etc against a rough or sharp surface in order to break them into small pieces;

soak

to cut something by making quick cuts with scissors;

melt

to cook something under direct heat, or over a flame on a barbecue;

carve

to divide something or separate something from its main part, using scissors, a knife;

roast

to make a hole through a piece of food, an object etc with a skewer or with some other pointed object;

bake

to press something in order to break it into very small pieces or into a powder;

grill

to move a liquid or substance around with a spoon or stick in order to mix it together;

steam

to make bread or other food brown by placing it close to heat;

toast

to cook something, such as meat, in an oven or over a fire, or to cook in this way;

simmer

to crush something, especially a food that has been cooked, until it is soft and smooth;

poach

to fill a chicken, pepper etc with a mixture of bread or rice, onion etc before cooking it;

barbecue

to get liquid from something by pressing it;

stir-fry

to separate solid things from a liquid by pouring the mixture through something with very small holes in it;

saute

to put something into a liquid and lift it out again;

stew

to gently cook food, especially fish, in a small amount of boiling water, milk or to cook an egg in or over gently boiling water, without its shell;

cut

to put a soft substance over a surface or to be soft enough to be put over a surface;

strain

to scatter small drops of liquid or small pieces of something;