This versatile knife is rigid, has a wide blade to keep your knuckles from hitting the cutting board and is slightly curved so you can cut items using a rocking motion. Virtually every chef owns this knife.
What is a Chef Knife?
100
This round-bottomed cooking vessel is used throughout China to stir-fry foods quickly with very high heat. [Image 2]
What is a Wok?
100
This Middle Eastern spice mixture includes dried thyme, sumac, sesame seeds and salt.
What is Za'atar?
100
Bowls and utensils made of this material should never be put in a microwave oven.
What is Metal?
200
Cooking food in a skillet or saute pan with a small amount of oil over medium-high heat until the food softens and browns.
What is Sauteing?
200
This tool allows you to easily peel skins off vegetables and fruits, like carrots, potatoes and apples.
What is a Peeler?
200
This unique-looking pot is used throughout North Africa, is made of terra cotta or clay, and has a cone-shaped top. [Image 1]
What is a Tagine?
200
This paste of sesame seeds is used throughout the Middle East, and most commonly in the dish hummus.
What is Tahini?
200
Perishable foods (meats, dairy, prepared foods, most fruits and vegetables) should never be kept in this temperature range.
What is 40F to 140F / the Danger Zone?
300
Cooking food by placing it above a small amount of simmering water or other liquid in a pan and covering the pan.
What is Steaming?
300
This small knife is used to cut smaller foods, peel skins off of fruits & vegetables or do detail work (like carving designs into food) that would be difficult with a larger knife.
What is a Paring Knife?
300
This large cylindrical clay oven is used in Northern India to cook meats on skewers or flatbreads pressed against the inside walls of the oven. [Image 3]
What is a Tandoor?
300
This extremely expensive spice comes from the stigma of the crocus flower. Its red or orange "threads" are used to flavor and color many dishes in North Africa and in Spain, its country of origin.
What is Saffron?
300
When harmful bacteria spread from one food, or food contact surface, to another.
What is cross-contamination?
400
Cooking food in a skillet or saute pan with a small amount of oil over low heat so that the food softens but does NOT brown.
What is Sweating?
400
This knife has a ridged blade to allow you to saw or slice through hard or brittle foods like bread or very soft, tender foods like cake or ripe tomatoes.
What is a Serrated Knife?
400
This pairing of a heavy bowl and mallet is used to crush spices, pulverize herbs or mash other ingredients. It is used in many countries we've studied. [Image 4]
What is a Mortar and Pestle?
400
This reddish spice mixture flavors many dishes in Ethiopia and Eritrea and usually consists of dried chiles, garlic, ginger, fenugreek and nigella seeds
What is Berbere Spice Blend?
400
You should always put this underneath a cutting board to prevent it from skidding or slipping.
What is a Damp Cloth?
500
Partially cooking food by submerging it very briefly in boiling water.
What is Blanching?
500
This large, heavy knife has a rectangular blade and is favored by Chinese chefs for its versatility -- it can chop, dice and mince, as well as cut through bone or smash foods with its blunt side.
What is a Cleaver?
500
This specialized utensil is used to crushed boiled potatoes into very small pieces, which often resemble grains of rice. [Image 5]
What is a Ricer?
500
The name of this Indian spice mix actually means "warm mix of spices" and consists of upwards of 10 or 12 different spices.
What is Garam Masala?
500
Cleaning products made with these two substances should never be combined or used at the same time.