cooking vocabulary

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to remove the skin or outer layer from fruit or vegetables
to cut into thin or wide portions that are of similar size
to cook (usually meat and vegetables) in the oven or over a fire
to mix the white and yellow parts of eggs together while cooking them in a pan
to divide into small parts by rubbing on a serrated surface, usually used with cheese
to make something become liquid through heating
to cook by putting the food into extremely hot oil
to put one ingredient with the others
to obtain an exact quantity or amount of an ingredient
to heat water or another liquid until little bubbles form
to mix liquid ingredients by moving a spoon around in a circular motion
to extract a liquid or soft substance from something by compressing it firmly