Beat 

  Make the mixture smooth and light by lifting it over and over. 

Blend 

Mix two or more ingredients until one ingredient cannot be distinguished from the other. 

Break - Divide into pieces.

Chop – Cut into small, uneven pieces. 

Cube – Cut into pieces of uniform size and shapes, first, lengthwise then crosswise to make cubes.

Dice – Cut into small pieces of uniform size and shapes, first, lengthwise then crosswise to make cubes.

Julienne – Cut into thin, match-like strips.

Mince- Cut or chop into tiny pieces.

Slice – Cut across into flat pieces.

Cream

Rub, mash or work shortening against the side of a bowl with the back of a spoon until it is smooth and creamy. 

Cut-in

Combine shortening and dry ingredients when making biscuits or pastry.

Dredge – Coat solid food with a dry ingredient such as flour, bread crumbs or sugar by sprinkling, dipping or rolling it in one of these ingredients. 

Flake – separate fish into small pieces.

Fold – Add beaten egg whites or whipped cream to a mixture without losing what has been beaten into them.

Grate – Cut into fine pieces by rubbing against a grater in a circular or back and forth motion. 

Marinate – Let food stand in French dressing or an oil acid mixture to add flavor. 

Mash – Press food from small pieces into a pulp with an up and down or beating action of a fork. 

Pare – Cut off the skin or to pare off the rind of fruit. 

Peel – Pull off the outer skin or rind. 

Puree – Rub food through a sieve to make a smooth semi-liquid mixture for use in soups or sauces, or food for babies.

Scrape – Remove the skin by rubbing it with the sharp edge of the knife. 

Soften – Cream butter, margarine, or shortening until it is smooth and creamy or to let it stand at room temperature until it is soft. 

Stir – Mix the ingredients in a bowl by circular movement of a spoon. 

Sprinkle – Scatter sugar, flour, and salt over food. 

Toss – Mix lightly by lifting the ingredients for salad with a spoon and fork with two forks to avoid braising the ingredients. 

Wedge – Cut into shape of a wedge, each piece thick at one and thin at the other end.

Whip – Beat rapidly with a whisk beater to incorporate air and increase volume of egg white.