1. cook by subjecting to high heat in an oven   purée   parboil   roast   blanch   Hint Half-n-half Clue   2. shred finely by rubbing against a rough or jagged surface   blend   blanch   grate   chop   Half-n-half Clue   3. fry in very little hot oil or fat   steam   shallow-fry   blanch   parboil   Half-n-half Clue   4. cook by frying quickly over high heat whilst stirring constantly   blanch   stir-fry   parboil   broil   Half-n-half Clue   5. fry quickly in an open pan in little oil   blanch   saute   steam   parboil   Half-n-half Clue   6. cook in boiling water till partially done   parboil   saute   roast   purée   Half-n-half Clue   7. soak meat or fish in a flavored liquid for some time before being cooked   marinade   grease   blanch   parboil   Half-n-half Clue