Knife Skills
To cut food into flat, thin pieces, like tomatoes for a sandwich.
Slice
To cook food in hot, rapidly bubbling liquid.
Boil
To cook food with dry heat in an oven at a lower temperature, usually used for cakes and breads.
Bake
A sugary taste, like candy or fruit.
Sweet
To coat food lightly with flour or breadcrumbs before cooking.
To cut food into small, rough pieces that don't need to be perfectly even.
Chop
To cook food gently in hot liquid with small, soft bubbles.
Simmer
To cook food quickly in a very small amount of fat.
Saute
A savory taste that boosts flavor in many dishes.
Salty
To soak food in a flavored liquid to add flavor or tenderize it.
Marinate
This cut creates even cubes of food and is more precise than chopping. It is often used for vegetables like onions.
Dice
This method cooks food in hot liquid without bubbles and is often used for delicate items like eggs or fish. It uses lower temperatures than simmering or boiling.
Poach
This method uses intense, direct heat from above to brown or cook food—often used for melting cheese or finishing meats.
Broil
This flavor is tart or acidic, like lemon or vinegar, and is often added to brighten a dish.
Sour
This technique gently mixes ingredients without stirring or beating, helps keep air in the mixture, and is often used when combining whipped egg whites or whipped cream.
Fold
This knife skill removes bones from meat or fish, requires precision cuts, and is commonly used when preparing salmon or chicken.
Fillet
This technique starts by searing food, then finishes with slow cooking in liquid. It blends dry and moist heat methods and is commonly used for tougher cuts of meat.
Braise
This technique cooks food over direct heat from below, usually on a metal grate, and gives foods a smoky or charred flavor.
Grill
This strong, sharp flavor is found in foods like dark chocolate, coffee, or kale, and some people must get used to it over time.
Bitter
This preparation step works dough by pressing, folding, and stretching it to develop gluten. It’s needed before dough can rise properly.
Knead
This advanced technique slices food horizontally, opens it like wings, and helps it cook more evenly—often used for chicken breasts or pork chops.
Butterfly
This method briefly cooks food in boiling water, then immediately cools it in ice water to stop the cooking process. It’s used to preserve texture, color, and nutrients—and is often done with vegetables before freezing.
Blanch
This high-heat method keeps food in constant motion, uses very little fat, and is commonly done with thinly sliced vegetables and meats in international cuisine.
Stir-Fry
This deep, meaty flavor is found in foods like soy sauce, mushrooms, aged cheeses, and broths, and is sometimes called the “fifth taste.”
Umami
This process involves letting dough rest and rise, allowing air and gas to form inside it. It happens before baking and is essential for light, fluffy breads.
Proof