Cut - to make an opening or a wound in something, especially with a sharp tool such as a knife or scissors, Slice - to cut something into slices, Dice - to cut meat, vegetables, etc. into small square pieces, Carve - to cut something into pieces with a sharp tool such as a knife, Mince - to cut food, especially meat, into very small pieces using a special machine, Peel - to take the outer layer off fruit, vegetables, etc., Knead - to press and stretch dough, wet clay, etc. with your hands to make it ready to use, Broil - to be cooked or washed in boiling water, Simmer - to cook something by keeping it almost at boiling point; to be cooked in this way, Spread - to cover, or to make something cover, a larger and larger area, Dip - to put something quickly into a liquid and take it out again, Bake - to cook food in an oven, Stir - to move a liquid or substance around in order to mix it completely, Scramble - to prepare by stirring during frying, Whip - to mix cream or butter very quickly until it becomes stiff, Whisk - to mix liquids into a stiff, light mass, using a fork or special tool, Strain - to pour food, etc. through something with very small holes in it and separate solids from liquids, Pour - to make a liquid or other substance flow from a container in a continuous stream, Flip - to turn over into a different position with a sudden quick movement, Grate - to reduce to small particles by rubbing on something rough, Mash - to beat or crush something into a soft mass, Marinate - a savory usually acidic sauce in which meat, fish, or a vegetable is soaked to enrich its flavor or to tenderize it, Sprinkle - to drop a few pieces or drops of something over a surface, Squeeze - to press something, especially with your fingers, Saute - to fry food quickly in a little hot fat, Toss - to shake or turn food in order to cover it with oil, butter, etc.,

Cooking verbs

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