Baking
Cooking
Foods
Misc.
Technique
100
These 2 ingredients are added to self-rising flour.
Baking powder/salt
100
This Italian pasta descriptor translates to "to the tooth" in English.
Al Dente
100
This sauce is made of egg yolk, melted butter, and lemon juice. It is usually seasoned with salt, and either white pepper or cayenne pepper.
Hollandaise sauce
100
This is a round cake pan that features a removable bottom and sides, typically used for cheesecake.
Springform pan
100
To drizzle a flammable spirit over a food while it is cooking, or to ignite just before serving.
Flambé
200
This is a type of dessert or candy, traditionally made from whipped egg whites and sugar.
Meringue
200
Adding citrus (like lemon juice) to meat serves this purpose.
It tenderizes the meat
200
This is raw salmon that has been salt-cured, or brined.
Lox
200
This was the first food eaten in space.
Applesauce
200
This is a food preparation technique in which food is briefly immersed in hot liquid like water or oil before being plunged into cold water to halt the cooking process.
Blanching
300
This dessert contains ladyfingers and mascarpone cheese, among other ingredients.
Tiramisu
300
This type of sauce is made from equal parts flour and fat (like oil/butter).
Roux
300
This is a creamy Greek yogurt sauce with fresh cucumbers and garlic. It is typically served with gyros.
Tzatziki sauce
300
Despite their name, French fries were not actually invented in France. They originated in this country.
Belgium
300
To "julienne" vegetables means this.
To cut it into thin, long strips that look like matchsticks
400
This is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey.
Baklava
400
Confit, a traditional French cooking technique, means this. (Think Duck Confit!)
To preserve meats by cooking them in their own fat.
400
The name of this pasta translates to "little worms" in English.
Vermicelli
400
This type of beef is produced in Japan and is one of the most expensive meats in the world. It is prized for its rich marbling and buttery taste.
Wagyu beef
400
The process of cooking meat in a vacuum-sealed bag in low-temperature water for a long period of time.
Souse Vide
500
This type of icing is used to coat cakes and other baked goods. It is rolled into thin sheets and then draped over the cake's surface for a smooth presentation.
Fondant
500
This is a combination-cooking method that uses both wet and dry heats. The food is first seared at a high temperature, then simmered in a covered pot.
Braising
500
This spice has a bitter flavor, but a sweet scent. It is used for yellow food coloring in cooking. It is the world's most expensive spice.
Saffron
500
This type of thickening agent is derived from the skins and bones of animals.
Gelatin
500
Mandolin