[1] Sauté

[2] To quickly cook food in a small amount of oil or fat over high heat, stirring or tossing frequently.

[3] Blanch

[4] To briefly immerse food in boiling water, often followed by plunging into ice water to stop the cooking process.

[5] Braise

[6] To cook food slowly in a covered pot with a small amount of liquid, typically after browning the ingredients.

[7] Simmer

[8] To cook food gently in liquid just below boiling point, maintaining small bubbles and a low heat.

[9] Grate

[10] To shred food into small pieces by rubbing it against a grater.

[11] Mince

[12] To chop food into very small, fine pieces.

[13] Julienne

[14] To cut vegetables or other food into thin, matchstick-sized strips.

[15] Whisk

[16] To beat ingredients vigorously using a whisk to incorporate air and achieve a smooth consistency.

[17] Reduce

[18] To simmer a liquid to evaporate water and intensify flavors, resulting in a thicker consistency.

[19] Dice

[20] To cut food into small, uniform cubes.

[21] Fold

[22] To gently combine ingredients using a gentle, lifting and turning motion to retain air and volume.