Pare

To remove outer covering from fruit with knife.

Peel

To pull off fruit skin.

Poach

To cook very gently in hot liquid kept just below boiling.

Puree

To mash foods until perfectly smooth.

Saute

To cook quickly in a small amount of oil.

Scald

To heat to just below the boiling point, when tiny bubbles appear at the edge of the saucepan.

Sift

To put through a flour sifter or fine sieve.

Simmer

To cook in liquid just below the boiling point. Surface should be barely moving.

Steep

To let food stand in hot liquid to enhance flavor.

Stir

To mix in a circular motion until all ingredients are well mixed.

Toss

To mix lightly with two forks.