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1. Brush: To spread a liquid coating on a food, using a pastry brush or a paper towel.

2. Grease: To rub shortening, fat, or oil, on the cooking surface of bake-ware. Use waxed paper or paper towel to spread a thin, even layer.

3. Flute: To form a standing edge on a pastry, such as pie crust, before baking. Press the dough with your fingers to create this scalloped edge

4. Marinate: To soak in a seasoned liquid, called a marinade, to add flavor and/or to tenderize.

   • Sift: To put dry ingredients through a sifter or a fine sieve to incorporate air.
     • Beat:To mix with an over-and-over motion, using a spoon, rotary, or electric beater.
       • Blend:To combine thoroughly two or more ingredients.
         • Combine: To mix together, usually by stirring, two or more ingredients.