Ingredients
Naturally occurring in most foods, this is the world's most common seasoning and may function as both a flavoring and a preservative. Commonly available forms include Table, Sea, and Kosher.
Salt
Cooks & Bakers use these to accurately measure ingredients by weight.
Scales
A set of instructions for preparing a particular dish, including a list of the ingredients required
Recipe
Cooking food quickly over an open flame, often using a metal grate above the heat source. This intense direct heating method produces a charred exterior and a strong smoky flavor.
Grilling
One of the most important aspects of personal hygiene in the kitchen, and one of the best ways to stop the spread of harmful germs that can cause foodborne illness.
Handwashing
A staple food that can be as simple as only flour and water. Available fresh or dried, it is often paired with countless sauces, proteins, and vegetables as a cornerstone of Italian cuisine.
3 of these are the equivalent measurement to a Tablespoon
Teaspoon
A cook and tradesperson who is proficient in many aspects of food preparation. Often the title for the one who leads the team in a professional kitchen
Chef
This method uses hot vapor to cook foods, without them making direct contact with the boiling liquid. It's often touted as a healthy option, since it doesn't require oil, and can preserve more nutrients than boiling.
Steaming
These typically harmless food proteins can cause a serious immune overreaction in sensitive individuals. Therefore, the 'Big 9' are required by federal law to be clearly labeled on food packaging.
Allergens
The thin, brightly colored outer rind of citrus fruits, used to add tangy and aromatic flavor.
Zest
This liquid measurement is equal to 32fl oz, and likewise there are four of them in every Gallon.
Quart
Italian for ' to the tooth', this cooking technique requires cooking pasta or vegetables that remain somewhat firm when bitten.
Al Dente
An indirect, dry heat cooking method using high heat (≥400°F) air to cook food, to produce a crispy, browned exterior
Roasting
The process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect
Cross Contamination
A mixture of fat (usually butter) and flour used to thicken sauces.
Roux
Liquid measuring cups, dry measuring cups, and measuring spoons all measure this, the amount of space a substance occupies.
Volume
An edible decoration intended to make food more attractive.
Garnish
A combination cooking method that starts by searing food, typically tougher cuts of meat or hearty vegetables, at high heat, then slowly cooking it in a covered pot with a small amount of liquid. This method breaks down connective tissues, resulting in tender, flavorful dishes like pot roast or pork belly.
Braising
The range between 40°F and 140°F in which bacteria grow rapidly in food, doubling in as little as 20 minutes. Perishable foods must be held either above or below this range to minimized the risk of foodborne illness.
Temperature Danger Zone
A French term meaning “everything in its place”, referring to the practice of preparing and organizing all ingredients, tools, and equipment before cooking begins
Mise en place
This function on a scale resets the display to zero after placing a container on it, allowing you to measure only the contents inside, not the container's weight.
Tare
This French cooking technique involves adding an alcohol such as Cognac, Brandy or whiskey to a hot pan in order to create a burst of flames.
Flambé
A French term translated as "under vacuum", where food is sealed in an airtight bag and gently cooked in a water bath maintained a consistent, relatively low temperature.
Sous vide
The process of reducing harmful microorganisms like bacteria or viruses on food-contact surfaces to safe levels, performed after cleaning with soap and water.
Sanitizing