Mincing: Chopping a small amount of food on a board with a paring knife or cutting it fine scissors. To mince onions, cut the end slice from a peeled onion. Cut the exposed surface into tiny square to any desire depth. Cut cross-wise in thin slices.

Slicing: Cutting into small slice.

Dicing: Cutting into small cubes.

Grating: Rubbing against the great which tears the food into small bits.

Stirring: Combining ingredients or keeping them in motion during cooking. It consists of a round and round motion of the entire arm.

Beating: Using an up and down motion which results in enclosing air into the mixtures, thereby making it light as well as smooth.                 

Creaming: Using a rubbing or back and forth motion to soften fats and to mix other foods with fats.

Cutting and Folding: The process by which eggs whites or cream are mixed with other ingredients without loss of the air which has been beaten into them.

A flat better or a spatula is brought down through the center of the mixture and turn of the bowl to bring the underneath content to the top. This is repeated until the mixture is blended.

Chopping and Grinding: Subdividing food into small particles. Food may be chopped or cut fine on a wooden board. Grinding is a preferable method when very small particles are desire.

To Make a Paste of Flour and Water: Use equal part of flour and water. Pour the water into the small deep bowl. Float the flour on the water. Beat until a smooth mixture is formed.

To Dredge with Flour: Sprinkle flour from a stiffer over the food to be coated.

To Blended Flour With Fat: Small amount of flour and fat for thickness purposes may be combine by rubbing the fat with a spoon until soft and stirring in the rest of flour gradually.

To Coat with Second Flour: put about 1/2 cup of flour in a shallow pan or a piece of waxed paper. Stir in half tsp salt and 1/8 tsp pepper. Dip the food to be coated into the flour. Turn with a fork until all sides evenly coated. Firm food may be more easily coated by shaking it in a paper bag with the seasoned flour.

To Coat with Eggs and Crumbs: Break an egg into a shallow disk. Beat slightly with a folk until the white and yolk are mixed. Stir in 2 tbsp of water, in a disk finally rolled dry crumbs. Dip the food into the egg mixture. Turn until all sides are coated. Lift with a folk and hold over the dish until the excess egg has drained off. Dip the egg - coated food into the crumbs and turn until it is evenly covered. If the food has a very moist surface the egg will not adhere to it. In this case it is necessary to have two dishes of crumbs, and dip the food first into the crumbs, then into egg and last into crumbs again.

To Whip Cream: They should be 24 hours are old, thoroughly chilled and rich in butter fat. Put the cream into a deep bowl. Beat rapidly until it becomes thick and smooth. Avoid beating for long time as butter fat separates.