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Cooking Terms Back to:  About this Book | Online Features | Orders | Reviews Taken from page 11 of College Cuisine. These are terms used in the free recipes. There are many more in the book. Beat Cube Fry Grease Sauté Simmer Stir Stir-fry Beat Make a mixture smooth by vigorous over-and-over motion using a metal whisk, fork, spoon or electric beater. Cube Cut solid food into cubes of approximately the size of your fingertips. Fry Cook in hot frying pan or saucepan in small amount of fat. Grease Coat or brush baking pan lightly with fat to prevent sticking (butter, margarine, no-stick cooking spray). Sauté Cook or fry quickly in a small amount of fat. Simmer Cook in liquid just below the boiling point; bubbles form slowly and burst before reaching surface. Stir Mix ingredients thoroughly without beating Stir-fry Cook in a frying pan over high heat in small amount of fat, tossing and stirring continuously with slotted spoon or spatula. Back to recipes page