1. shred finely by rubbing against a rough or jagged surface   chop   blanch   grate   blend   Hint Half-n-half Clue   2. moisten meat or vegetables with melted fat while it is cooking   bake   blanch   baste   blend   Half-n-half Clue   3. coat the surface of a dish or mould with fat to prevent sticking   grease   garnish   grate   parboil   Half-n-half Clue   4. mix cooking ingredients vigorously so as to incorporate air making the mixture thick and smooth   broil   blanch   beat   saute   Half-n-half Clue   5. beat or crush into a soft mass   saute   parboil   mash   blanch   Half-n-half Clue   6. mix smoothly   blend   chop   stir-fry   saute   Half-n-half Clue   7. soak meat or fish in a flavored liquid for some time before being cooked   parboil   blanch   marinade   grease   Half-n-half Clue