Glossary-2
11. ROAST
To cook food, especially meat, in an oven using dry heat, often on a roasting pan or rack.
12. BAKE
To cook food in an oven, usually uncovered, using dry heat.
13. FRY
To cook food in hot oil or fat, often in a pan or a deep fryer.
14. GRILL
To cook food over an open flame, usually on a grill or barbecue.
15. STEAM
To cook food using steam, often in a steamer basket or pot with a lid.
16. DICE
To cut food into small, uniform cubes.
17. GRATE
To shred food into small pieces using a grater.
18. MINCE
To cut food into very small pieces, often using a knife or food processor.
19. ROAST
To cook food, especially meat, in an oven using dry heat, often on a roasting pan or rack.
20. CHOP
To cook food, especially meat, in an oven using dry heat, often on a roasting pan or rack.