cooking vocabulary

3. To beat or stir a substance, especially cream or eggs, with a light, rapid movement.
6. A flat,broad-bladed utensil used for lifting and turning food.
7. To cook food in hot fat or oil, usually in a shallow pan.
8. To remove the outer skin or covering of fruits or vegetables.
9. To cut cooked meat into slices.
11. A durable board on which food is placed for cutting.
13. To cook food using dry heat, typically in an oven.
14. To mix ingredients together using a spoon or similar utensil.

1. To cook food gently in liquid at a temperature just below boiling.
2. To cook food in water or other liquids at 100°C (212°F).
4. A tool with a sharp blade used for cutting.
5. To cut food into small cubes.
6. To cut food into thin, flat pieces.
9. To cut food into small pieces using a knife.
10. To cook food using the steam from boiling water.
12. To cook food, especially meat or vegetables, in an oven or over an open fire.