To cook by dry heat, usually in the oven.  When applied to meats, it is referred to as roasting.

To roast meat slowly on a spit over coals, or in the oven, basting frequently with a highly seasoned sauce.

To moisten foods during cooking with pan drippings, water, or special sauce, to prevent drying, or add flavor.

To pour boiling water over food to loosen skin, remove color, or set color.

To combine two or more ingredients until smooth.

To cook in liquid at boiling temperature (212 degrees at sea level).

To brown in a small amount of hot fat, then add a small amount of liquid and cook slowly in tightly covered utensil on top of range or in oven.

To coat with bread crumbs alone, or with a mixture of beaten eggs and milk, and then crumbs.

To cook by direct heat, usually in broiler, or over coals.

To cook in sugar or syrup when applied to sweet potatoes and carrots. When applied to fruit, fruit peel, or ginger, to cook in heavy syrup until plump and transparent.

To melt sugar slowly over low heat until it becomes brown in color.

To cut in very small cubes.

To cause a dry substance to pass into solution in a liquid.

To sprinkle or coat with flour or other fine substance.

Flake - Mix

Pan-Broil - Roast

Saute - Truss