Beat: Mix ingredients vigorously with spoon, fork, wire whisk, hand beater or electric mixer until smooth and uniform.
Boil: Heat liquid until bubbles rise continuously and break on the surface and steam is given off. For rolling boil, the bubbles form rapidly.
Chop: Cut into coarse or fine irregular pieces with a knife, food chopper, blender or food processor.
Cube: Cut into squares 1/2 inch or larger.
Dice: Cut into squares smaller than 1/2 inch.
Grate: Cut into tiny particles using small rough holes of grater (citrus peel or chocolate).
Grease: Rub the inside surface of a pan with shortening, using pastry brush, piece of waxed paper or paper towel, to prevent food from sticking during baking (as for some casseroles).
Julienne: Cut into thin, matchlike strips, using knife or food processor (vegetables, fruits, meats).
Mix: Combine ingredients in any way that distributes them evenly.
Sauté: Cook foods in hot oil or margarine over medium-high heat with frequent tossing or turning motion.
Shred: Cut into long thin pieces by rubbing food across the holes of a shredder, as for cheese, or by using a knife to slice very thinly, as for cabbage.
Simmer: Cook in liquid just below the boiling point on top of the stove usually after reducing heat from a boil. Bubbles will rise slowly and break just below the surface.
Stir: Mix ingredients until uniform consistency. Stir once in a while for stirring occasionally, often for stirring frequently and continuously for stirring constantly.
Toss: Tumble ingredients (such as green salad) lightly with a lifting motion, usually to coat evenly or mix with other food.
From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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