Pasta or veggies should be tender but still firm to the bite (Italian for “to the tooth”)

Spooning liquid, fat, or pan drippings over food while it cooks

Vigorously mixing ingredients to incorporate air to create a light, smooth, or fluffy texture

Briefly boiling food then plunging it in ice to stop cooking

Searing meat or veggies, then simmering them in a covered pot with liquid

Heating liquid until bubbles rapidly break the surface

Heating liquid until small bubbles gently rise to the surface

Using intense, direct, overhead heat (usually in an oven)

Slicing cooked meat or poultry into uniform portions (usually with a sharp carving knife and fork)

Cutting food into small pieces

Placing food (usually in a refrigerator) to decrease the temperature and progress the recipe

Mixing butter and sugar together until light and fluffy

Working solid fat (butter) into dry ingredients until it forms small crumbs

Adding liquid to a hot pan to loosen caramelized food particles