Let's Cook
A set of instructions for preparing a particular dish, including a list of the ingredients required
Recipe
Naturally occurring in most foods, this is the world's most common seasoning and may function as both a flavoring and a preservative. Commonly available forms include Table, Sea, and Kosher.
Salt
The amount of heat energy needed to raise the temperature of 1 gram of water by 1 degree Celsius, more commonly known as the measurement of energy in food.
Calorie or kcal
This is the Fahrenheit temperature at which water boils at sea level.
212o
One of the most important aspects of personal hygiene in the kitchen, and one of the best ways to stop the spread of harmful germs that can cause foodborne illness.
Handwashing
Italian for ' to the tooth', this cooking technique requires cooking pasta or vegetables that remain somewhat firm when bitten.
Al Dente
A staple food that can be as simple as only flour and water. Available fresh or dried, it is often paired with countless sauces, proteins, and vegetables as a cornerstone of Italian cuisine.
These single-celled microorganisms convert sugars into carbon dioxide and ethanol, which bakers utilize for both leavening and adding flavor.
Yeast
Distinct from a conventional oven, this staple in professional kitchens uses fans to circulate hot air, resulting in faster, more even cooking.
Convection Oven
These typically harmless food proteins can cause a serious immune overreaction in sensitive individuals. Therefore, the 'Big 9' are required by federal law to be clearly labeled on food packaging.
Allergens
An edible decoration intended to make food more attractive.
Garnish
The thin, brightly colored outer rind of citrus fruits, used to add tangy and aromatic flavor.
Zest
These essential macronutrients serve as the body's main fuel source; they are often categorized as simple (sugars), complex (starches), and dietary fiber
Carbohydrates
This scale measure the spiciness of peppers based on their capsaicin concentration.
The Scoville Scale
The process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect
Cross Contamination
An indirect, dry heat cooking method using hot air to cook food evenly on all sides.
Roasting
A mixture of fat (usually butter) and flour used to thicken sauces.
Roux
A naturally occurring process that humans initially developed as a preservation method, when microorganisms to convert organic compounds into acids and alcohols, creating unique flavors, beneficial compounds and distinctive textures. It is used to produce foods such as kimchi, vinegar, and yogurt.
Fermentation
A direct-cooking method that uses top-down, intense heat, often above 500o, to quickly brown, sear, or char foods. It could also be described as an "upside-down grill"
Broiler
The range between 40°F and 140°F in which bacteria grow rapidly in food, doubling in as little as 20 minutes. Perishable foods must be held either above or below this range to minimized the risk of foodborne illness.
Temperature Danger Zone
This French cooking technique involves adding an alcohol such as Cognac, Brandy or whiskey to a hot pan in order to create a burst of flames.
Flambé
A French term meaning “everything in its place”, referring to the practice of preparing and organizing all ingredients, tools, and equipment before cooking begins
Mise en place
A chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds that give browned food its distinctive flavor.
The Maillard reaction
The chemical process that occurs when sugars are heated to high temperatures (typically above 320°F), breaking down carbohydrate molecules to create rich, nutty, and toasty flavors.
Caramelization
The process of reducing harmful microorganisms like bacteria or viruses on food-contact surfaces to safe levels, performed after cleaning with soap and water.
Sanitizing