bake – cook by dry heat, as in an oven

simmer – cook in liquid gently, just below boiling point

grill – cook by dry heat radiated from above the food (a grill)

whip – to beat to a froth

chop – cut into pieces – also, a cut of meat eg lamb or pork chop

fold in – to combine ingredients gently with a spoon

slice – cut into a thin, flat piece eg a slice of bread

Utensils:

sieve – a fine mesh handled bowl to strain liquids

ladle – long handled spoon with a deep bowl, usually for serving soup

palette knife – a long bladed, round-ended flexible knife used to lift and turn items on baking sheets or frying pans eg folding an omelette

boil – cook in liquid so quickly that bubbles are formed

fry – cook in fat or oil, includes shallow fry (eggs) or deep fry (chips)

casserole – the slow cooking, in liquid, of savoury food in a covered dish – usually in an oven (also the name of the lidded dish itself)

beat – to stir or mix vigorously

dice – cut into small cubes

stir – mix a liquid by moving a spoon around in it

colander – a bowl with holes in, used to wash foodstuffs eg vegetables

slotted spoon – a long handled spoon with holes in the bowl to enable straining eg serving vegetables from their cooking liquid