1. coat the surface of a dish or mould with fat to prevent sticking   parboil   garnish   grease   grate   Hint Half-n-half Clue   2. cook by simmering liquid in a closed pot   stew   saute   shallow-fry   stir-fry   Half-n-half Clue   3. shred finely by rubbing against a rough or jagged surface   blanch   grate   blend   chop   Half-n-half Clue   4. cook by dry heat in an oven   bake   blanch   blend   boil   Half-n-half Clue   5. make (fruits or vegetables) into pulp or smooth paste   broil   parboil   purée   saute   Half-n-half Clue   6. mix smoothly   stir-fry   blend   chop   saute   Half-n-half Clue   7. mix cooking ingredients vigorously so as to incorporate air making the mixture thick and smooth   broil   beat   saute   blanch   Half-n-half Clue