1. mix cooking ingredients vigorously so as to incorporate air making the mixture thick and smooth   broil   beat   blanch   saute   Hint Half-n-half Clue   2. shred finely by rubbing against a rough or jagged surface   chop   blanch   blend   grate   Half-n-half Clue   3. fry in very little hot oil or fat   steam   blanch   parboil   shallow-fry   Half-n-half Clue   4. cook by subjecting to high heat in an oven   purée   roast   parboil   blanch   Half-n-half Clue   5. make (fruits or vegetables) into pulp or smooth paste   parboil   broil   saute   purée   Half-n-half Clue   6. fry quickly in an open pan in little oil   parboil   saute   blanch   steam   Half-n-half Clue   7. cook by frying quickly over high heat whilst stirring constantly   parboil   blanch   stir-fry   broil   Half-n-half Clue