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dash and dice 
dash- to add a small quantity of substance 
dice- to cut something into small cubes 
journey

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Mince | Chopping food into tiny irregular pieces

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dash- to add a small quantity of substance
dice- to cut something into small cubes
journey

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stew
a dish of meet and vegetables cooked slowly in a liquid dish or pan

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Snip [] To cut food, often fresh herbs, dried fruit, with kitchen shears into very small uniform pieces using short, quick strokes.

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score-In culinary terms, score means to cut slits on the surface of a piece of food. The most common uses of scoring include small uniform cuts in pieces of raw meat

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stem: the vapor into which water is converted when heated, forming a white mist of minute water droplets in the air.

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Marinade | A liquid in which food is allowed to stand in order to flavor or tenderize it. Marinate refers to the process. Do not use a metal container. Do not marinate meats, poultry or fish at room temperature for more than 30 minutes.

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Preheat- To heat an oven or utensil to a temperature before using it.

Pare -To cut off the skin or outer covering of a fruit or vegetable, using a knife or vegetable peeler.

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chill and  coat
Chill: To cool a food to below room temperature in the refrigerator or freezer, or over ice.
Coat: To evenly cover food with crumbs, flour or a batter.

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Al dente , To the tooth”, a term to indicate pasta is cooked just enough to keep a firm texture

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Cube - To cut into uniform pieces.
Cut in - To work a solid fat such as shortening , margarine or butter into dry ingredients.

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Blanch-  To partially cook fruits, vegetables, or nuts in boiling water or steam.
Butterfly - To split foods in the middle without completely separating the halves, then spreading the halves to resemble a butterfly.

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Garnish 	To add visual appeal to a finished dish.Julienne To cut into uniform pieces, usually 1/8 to 1/4 inch on all sides.

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Garnish 	To add visual appeal to a finished dish.Julienne To cut into uniform pieces, usually 1/8 to 1/4 inch on all sides.

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MATTHEW

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Whip-To beat a food lightly and rapidly in order to incorporate air into the mixture

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Marble | To gently swirl one food into another; usually done with light and dark batters for cakes or cookies    Knead | To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic.