basic ball
What is grilling
What is a fast, dry-heat cooking method using direct radiant heat from gas, charcoal, or wood to sear food on grates
A dry-heat cooking method—typically in an oven at 300°F+—that transforms ingredients like flour, sugar, and fats through heat transfer, resulting in hardened exteriors and softer centers.
what is baking
A versatile, essential kitchen tool designed with a wide flat base and tall, straight sides, making it ideal for searing, browning, simmering, and deglazing while minimizing splatter.
What is a saute pan
The rapid phase transition of a liquid to vapor occurring when its vapor pressure equals external pressure, creating bubbles.
what is boilling
A fast, dry-heat cooking method using a small amount of fat in a shallow, hot pan to quickly brown food (vegetables, meat, fish) while preserving its texture.
What is Sautéing
What is combanation cooking
What is both dry and moist cooking methods ex: braising
A mixture of fat and flour cooked together, used to thicken sauces and soups.
What is a Roux
Type of deep frying that the item floats
What is swimming method
A culinary technique involving briefly boiling food—usually vegetables or fruits—and immediately plunging it into ice water (shocking) to halt cooking.
Blanching & shocking
Uses hot, dry air (convection) to cook food, typically in an oven.
What is Roasting
What is continued cooking after a food item has been removed from its heat source
What is carry over cooking
The process of forcing two liquids that do not normally mix (like oil and vinegar) into a smooth mixture.
What is emulsifying
A large, deep, straight-sided pot with two looped handles and a lid, designed for liquid-heavy cooking like soups, stews, stocks, and boiling pasta.
What is stock pot
A method similar to braising, involving smaller, uniform pieces of food completely covered in liquid for a longer cooking time.
What Is Stewing
Cooks food in a pan using a small amount of fat over high heat.
What is pan frying
A gentle, moist-heat cooking method that involves submerging delicate food in hot liquid—such as water, stock, wine, or milk—maintained just below the boiling point
What is poaching
A method of cooking vacuum-sealed food in a temperature-controlled water bath for a long period.
What is Sous vied
A fast Chinese cooking technique using high heat, minimal oil, and constant tossing in a wok or skillet to quickly cook bite-sized ingredients.
What is stir frying
A gentle cooking technique where food is heated in liquid just below boiling, typically between 185°F and 205°F
What is simmering
Uses low heat over a long period to cook food
What is smoking
A moist-heat cooking method that cooks food, such as vegetables, fish, and dumplings, by surrounding it with vaporized water
What is steaming
Tying bacon or fat around lean meat to keep it moist during roasting
What is Barding
A versatile, deep, round-bottomed cooking vessel originating from China.
What is a wok
A gentle, healthy, moist-heat cooking method that cooks food using hot water vapor
What is steaming
A fast, high-heat cooking method that uses direct, radiant heat from an oven's top element
What is broiling