Equipment
Cooking
Cutting
Vocabulary
Foods
100
A French term for having all your ingredients already chopped and set up for cooking.
mise en place
100
When you saute onions over medium heat, you gently sear them. But if you cook onions over low heat to make them soft and juicy, you are doing this instead.
sweat
100
The technical term for making "matchstick" cuts.
julienne
100
In a kitchen brigade, this person is the second in command.
sous chef
100
This herb is traditionally the main flavor of pesto.
basil
200
A handheld device used for quickly pureeing soups right in the soup pot.
immersion blender
stick blender
hand blender
200
After blanching vegetables, you quickly plunge them in ice water to stop the cooking in a technique called this.
shocking
200
To finely cut herbs into thin strips, you use this kind of cut.
chiffonade
200
When boiling pasta, you want it at this texture because it is tender but still firm.
al dente
200
When you make an omelet with fillings INSIDE the batter, it's actually not an omelet, but this.
frittata
300
A frying pan has slanted sides. If it has straight sides, it's called this instead.
saute pan
300
When you make a sauce thicker by simmering it for a while, you are doing this.
reducing
300
When cutting bread, the shape of your blade should look like this.
serrated
300
The difference between bread flour, AP flour, and cake flour is the amount of this.
gluten
300
In Providence, you can find many restaurants that serve MOFONGO, a Dominican and Puerto Rican dish that is made from this main ingredient.
green plantains
400
A food processor quickly shreds your food. But if you wanted to slowly crush your ingredients by hand, you would use this instead.
mortar and pestle
400
This is a gentler technique of boiling, used for fish and eggs, in order to prevent the food from being torn apart.
poaching
400
A sharpening steel doesn't actually sharpen your blade, but straightens the blade, which is also known as this.
true or hone
400
A marinade adds flavor to a meat. But if you wanted to add more moisture to a meat, you would do this instead.
brine
400
Sushi is the name for a Japanese dish made from raw fish and rice. But if you ordered the raw fish without any rice, it's actually called this instead.
sashimi
500
A recently popular tool that cooks your food in a water bath and prevents over cooking.
sous vide
500
When you're boiling food, but it is only submerged in a small amount of liquid, it is called this.
braising
500
When you make straight slices through a vegetable, it's technically called this type of cut.
rondelle cut
500
A French term for the base of a soup or stock, it is made up of onions, carrots, and celery.
mirepoix
500
You can "cook" some seafood without heat, by instead submerging it in an acid like lime juice, in a type of dish called this.
ceviche