Cooking Techniques
Cooking food in an oven using dry heat, typically at a consistent temperature. This is commonly used for items like bread, cakes, cookies, and casseroles, resulting in a golden brown exterior and a tender interior.
Bake
Cutting food into evenly-sized cube pieces. Commonly used for cheese and vegetables
Cube
Durable board used for cutting food.
Cutting Board
An enclosed compartment that is used for baking food.
Oven
Temperature Danger Zone
Cooking food in liquid at a temperature high enough for bubbles to rise and break to the surface. This is commonly used to cook pasta, grains, and vegetables quickly.
Boil
Cutting food into small, uniform cubes. Similar to chopping but results in uniform pieces, often used for onions, carrots, and potatoes.
Dice
A tool that has a rough metal surface with small holes and is used to cut food into small pieces.
Grater
An electric appliance used for making liquids and smooth mixtures.
Blender
This knife is the most versatile in your kitchen.
Chefs Knife
Cooking food in hot oil or fat until crispy and golden brown.
Fry
Removing the outer skin from fruits and vegetables. Commonly done to improve the appearance, texture, and tase of produce.
Peel
Tool used to accurately measure the volume of liquid ingredients such as water, milk, oil, broth, honey, etc.
Liquid Measuring Cup
A kitchen appliance that cooks rice and other grains by boiling or steaming them.
A cooking technique used to make food, such as butter or cream cheese, softer and more pliable by bringing it to room temperature or by heating it gently.
Soften
Cooking food over high heat to develop a golden brown color and rich flavor. Often done to raw meat (ex. ground beef).
Brown
Finely chopping food into very small pieces. Creates tiny, uniform pieces and is commonly used for garlic, ginger, and herbs.
Mince
A large perforated bowl used to strain off liquid from foods after cooking.
Colander
A countertop appliances that uses circulating hot air to cook food quickly and creates a crispy coating.
Air fryer
An electrical cooking appliance used to cook stews and other dishes slowly on lower heat.
Crock Pot
Cooking food under direct heat in an oven. Similar to grilling but uses heat from above rather than below resulting in a crispy exterior.
Broil
Cutting food into thin, matchstick-sized strips. Often used for vegetables like carrots, bell peppers, and cucumbers.
Julienne
Used for combining fats and flour. Typically used for making pie crust.
Pastry Blender
An electric kitchen appliance used for chopping, mixing, or pureeing foods.
Food Processor
A cooking technique used to blend cooked or soft food into a smooth, creamy consistency. Commonly done with fruits, vegetables, or cooked legumes to create sauces, soups, and dips.
Puree