Principles of Food Science
Browning of sugar or starch with heat
Caramelization
Cooked quickly in a shallow pan over relatively high heat with a small amount of fat, like oil or butter, allowing the food to "jump" or toss, developing a browned exterior while staying tender.
Sautee
Used for stovetop cooking and typically have sloped sides that are not too tall (no more than 2 to 3 inches) and one long handle. Those sloped sides create a wider opening at the top, making it easy to turn and stir food as well as slide cooked food onto serving dishes.
Frying Pan or Skillet
A versatile, less precise, rapid cut used for breaking down vegetables into smaller, roughly uniform pieces.
Chopping
Creates baked items, pastries and desserts.
Pastry Chef or Patissier
Combining two liquids that do not normally mix (e.g., oil and water) to form a stable mixture, often requiring the addition of another ingredient.
Emulsification
Cooking over direct heat from below for smoky flavor and char.
Grilling
This type of pan is very heavy duty and ultra durable. It takes a very long time to heat up, but once it does it stays hot and keeps the heat in.
Cast Iron
Cutting food into precise, uniform cubes, typically 1/4-inch or smaller, to ensure even cooking times.
Prepares sauces, stews, and sautéed items; often considered the highest station.
Saucier
The process where starch granules absorb water and swell when heated, thickening liquids (i.e. pudding or gravy)
Gelatinization
Dry heat in an oven, good for larger pieces.
Roasting
This is a lightweight pan that cooks things nice and fast! Unfortunately it also turns some foods gray.
Aluminum Pan
Creating very fine, small pieces (e.g., garlic or herbs) using a rocking, back-and-forth motion with the non-dominant hand holding down the tip.
Responsible for everything in the kitchen (ordering, supervising all other chefs, operations, developing the menu)
Executive Chef
The change in the structure of protein molecules due to heat or acid, causing them to firm and solidify, like a hard-boiled egg.
Coagulation
Cubed meat cooked slowly in liquid with other ingredients.
Stewing
A versatile, bowl-shaped cooking pan of Chinese origin, known for its high, sloping sides and round bottom (though flat-bottomed versions exist for modern stoves) that allow for rapid, even heating, making it ideal for stir-frying.
Wok
Cutting food into thin, matchstick-like strips.
Julienne
Assists the other chefs, performing prep work, cleaning, and learning station techniques.
Commis Chef
Browning by a chemical reaction between amino acids and sugar due to dry heat (like the top of a cookie or bread, or steak on a grill)
Maillard Reaction
Sear first, then slow-cook covered in liquid (like in a stew).
Braising
This colored material is great for heating things evenly, but pans made of this require a lot of maintenance to keep them running smoothly.
Copper Pans
Used for leafy greens or herbs (like basil, spinach, mint). Creates long, thin ribbons by stacking leaves, rolling them tightly into a cigar shape, and slicing thinly crosswise with a sharp knife
Chiffonade
A swing cook who fills in at different stations as needed. A highly versatile, experienced, and skilled position who covers for absent chefs, assists during peak hours, or manages workload, ensuring consistent quality across all areas.
Chef de Tournant (or Roundsman)