To mix air with food by vigorous motion; also used to make a mixture smooth and free from lumps. A wooden spoon is best for beating thick mixtures; an egg-whisk for thin ones.

Literally to whiten; but used here to mean dipping food into boiling water for a few moments, and then into cold, to remove skin. To blanch almonds. boiling water is poured on them to whiten them and remove the skins. 

To combine two or more ingredients.

To heat sugar until it turns brown.

To cut into small, even cubes.

To decorate.

Cut into thin strips or small match-like pieces. 

To work a dough lightly by bringing the outside of the dough into the centre, using knuckles of the hand. 

To soak meat or fish in a marinade.

To obtain a smooth mixture by rubbing cooked fruit, vegetables, etc., through a sieve. 

Tossed and lightly browned in shallow fat.

Cut in fine strips e.g. lettuce, cabbage, etc. 

To cook a liquid or food in a liquid, at a temperature just below boiling point.