1. fry in very little hot oil or fat   parboil   shallow-fry   blanch   steam   Hint Half-n-half Clue   2. immerse (vegetables) for short time in boiling water   blend   broil   blanch   bake   Half-n-half Clue   3. cut into small pieces with heavy blows   chop   grate   blanch   saute   Half-n-half Clue   4. shred finely by rubbing against a rough or jagged surface   blend   blanch   grate   chop   Half-n-half Clue   5. coat the surface of a dish or mould with fat to prevent sticking   grease   garnish   grate   parboil   Half-n-half Clue   6. cook on a fire or gridiron   bake   broil   parboil   purée   Half-n-half Clue   7. moisten meat or vegetables with melted fat while it is cooking   bake   blend   baste   blanch   Half-n-half Clue