Spices
Chile peppers that have been dried and finely ground. Very spicy.
Cayenne pepper
What is a rub?
I used a rub on my chicken before throwing it on the grill.
Combination of seasonings massaged in to food to impart flavor
Chef asked me to sweat the onions in some olive oil.
Cooking food in a small amount of fat over low heat to soften the food without browning
I used a convection oven to cook the food evenly.
The movement of heat in a gas or liquid. Warmer temperatures rise as cooler temperatures go down creating a circular flow.
The soup simmered slowly on the stove all day.
Moist heat method. Temperatures below boiling 185-205 F
Herbs
Green, leafy parts of aromatic plants used to flavor food
What is a pickle?
I found a jar of pickles and used the juice to brine my meat.
Foods saturated in acid, typically vinegar and cucumbers
I steamed the broccoli in a double boiler before serving them as a side dish.
To cook foods in a closed environment using steam vapor
The chef deep-fried the buttermilk chicken in peanut oil.
Cooking method that uses convection to transfer heat to a food submerged in fat; usually first coated in batter or breading
When I added flour to the gravy, I watched it gelatinize and thicken to perfection.
Starches combine with hot liquid to absorb liquid and thicken the liquid
Woody parts of plants used to season food
Spices
What is a marinade?
I put my chicken in a marinade for a few hours before it was time to prepare the meal.
A liquid infused with flavor that food soaks in to impart flavor
She roasted the turkey for many hours before the Thanksgiving meal.
Dry heat cooking method in a closed environment. Food placed on rack in a pan to allow for circulation. Cooks for a long time. Usually meat.
Grandma made au gratin potatoes in the oven to make a crispy topping.
To brown a food under the broiler
Chef caramelized the carrots for a sweeter side dish.
Browning that occurs when sugars are heated
Salt
Sodium chloride used to accentuate other flavors
What is a condiment?
She served the condiments on the side, so customers could decide the flavor profile.
Flavorings or seasonings served with food to enhance flavor
I poached the eggs for an eggs benedict.
Moist heat method for delicate products such as eggs. Liquid barely moves. Small bubbles.
I panfryed the fish on the stovetop in olive oil.
Cooking food in fat covered half way. "shallow fat frying"
My mom bakes lasagna in our oven every Christmas.
Dry heat method that cooks food with a certain level of moisture.
A berry-like fruit cultivated from a tropical plant in Asia that is dried and ground
Pepper
What are anchovies?
The anchovy paste added umami to the Caesar dressing.
Small oily fish preserved by salting
The transfer of heat between objects that are touching.
I quickly sautéed the mushrooms in butter and garlic.
Dry heat cooking method. Conduction from a pan to a food with a small amount of hot fat. Done quickly over high temperatures.
My dad like to grill chicken over a charcoal fire.
Dry heat method. Food is cooked by heat radiating form a source below the cooking surface