Preparation & Coating
Mixing & Dough Techniques
Cutting & Meat Prep.
Heat & Cooking Methods
Flavor & Liquid Management
100

To moisten food with liquid (usually its own juices) during cooking. 

  1. Baste

  2. Boil

  3. Marinate

  4. Saute

Baste

100

To pass dry ingredients through a sieve to remove lumps and add air. 

  1. Whip

  2. Sift

  3. Grate

  4. Blend

Sift

100

To remove bones from fish or poultry. 

  1. Tenderize

  2. Slice

  3. Debone

  4. Fillet

Fillet

100

To cook food in the oven with dry heat, often referring to baked goods. 

  1. Bake

  2. Broil

  3. Roast

  4. Steam

Bake

100

DAILY DOUBLE - DAILY DOUBLE

To boil a liquid to evaporate some of it, intensifying flavors and thickening it. 

  1. Reduce

  2. Dredge

  3. Bake

  4. Rest

Reduce

200

To coat food in flour, breadcrumbs, or other dry ingredients before cooking. 

  1. Dust

  2. Baste

  3. Dredge

  4. Season

Dredge

200

To cut fat (butter) into flour using a pastry blender or two knives. 

  1. Whisk

  2. Knead

  3. Blend

  4. Cut in

Cut In

200

To split food down the middle and open it up so it cooks more evenly. 

  1. Chop

  2. Butterfly

  3. Fillet

  4. Slice

Butterfly

200

Exposing food to high heat to create a browned crust on the outside. 

  1. Roast

  2. Sear

  3. Boil

  4. Brown

Sear

200

To add liquid to a hot pan to loosen and dissolve the browned bits stuck to the bottom. 

  1. Infuse

  2. Deglaze

  3. Emulsify

  4. Reduce

Deglaze

300

*** To coat a pan with oil, butter, or cooking spray to prevent food from sticking. ***

  1. Grease

  2. Flour

  3. Brush

  4. Sift

Grease

300

*** To work dough by pressing and folding it to develop gluten. ***

  1. Fold

  2. Beat

  3. Knead 

  4. Press

Knead

300

To remove the center or core of a food using a sharp knife or tool. 

  1. Core

  2. Pare

  3. Slice

  4. Grate

Core

300

To boil food and then immediately plunge it into cold water to stop cooking. 

  1. Roast

  2. Cool

  3. Blanch

  4. Steam

Blanch

300

To let cooked food sit for a few minutes after cooking to allow juices to redistribute. 

  1. Dredge

  2. Rest

  3. Reduce

  4. Bake

Rest

400

DAILY DOUBLE -- DAILY DOUBLE

***To decorate a dish with a complimentary item, often for presentation.***

  1. Decor

  2. Marinate

  3. Roast

  4. Garnish

Garnish

400

*** Mixing technique where you carefully lift and turn ingredients over to combine them without losing air or volume. ***

  1. Beat

  2. Fold

  3. Whip

  4. Stir

Fold

400

To remove the skin of a food using a paring knife or peeler. 

  1. Peel

  2. Core

  3. Grate

  4. Slice

Peel

400

To cook food quickly in a small amount of oil or fat over medium-high heat.

  1. Simmer

  2. Saute

  3. Broil

  4. Bake

Saute

400

To add salt, herbs, and spices to enhance the flavor of a dish. 

  1. Grease

  2. Marinate

  3. Season

  4. Garnish

Season

500

*** To lightly sprinkle a fine layer of flour or sugar over food. ***

  1. Sprinkle

  2. Grease 

  3. Pinch

  4. Dust

Dust

500

*** To beat a mixture vigorously to incorporate air and create a fluffy texture. ***

  1. Beat

  2. Blend

  3. Fold

  4. Whip

Whip

500

To cut food into small, uniform cubes. 

  1. Dice

  2. Cube

  3. Mince

  4. Chop

Dice

500

To cook liquid just below the boiling point over gentle heat.

  1. Saute

  2. Bake

  3. Simmer

  4. Broil

Simmer
500

*** To soak food in a flavorful liquid before cooking. ***

  1. Marinate

  2. Blanch

  3. Season

  4. Steam

Marinate

M
e
n
u