The Cutting Edge
The most versatile kitchen knife, commonly 8 - 12 inches long.
What is the/a Chef's knife?
Cooking method that uses dry heat in a closed oven, often for breads and pastries.
What is baking?
This flavored liquid is the foundation for many soups and sauces, made by simmering bones, vegetables, and herbs.
What is a stock?
A milk-based sauce thickened with a roux, often used in pasta or lasagna.
What is béchamel?
This mixing method involves beating fat and sugar together until light and fluffy.
What is the creaming method?
The "claw grip" helps protect these from cuts when slicing.
What are your fingertips?
This moist-heat method cooks food at around 160–180 °F, often used for eggs or delicate proteins.
What is poaching?
This French flavoring base is made of 50% onion, 25% carrot, and 25% celery.
What is a stock?
This is a derivative of béchamel that includes grated cheese.
What is Mornay?
A French aromatic base of onion, carrot, and celery used in many stocks and sauces.
What is mirepoix?
Knife used for peeling, trimming, and sectioning fruits or small vegetables.
What is a paring knife?
This dry-heat method uses a small amount of fat in a hot pan to quickly cook thin pieces of food.
What is sautéing?
These vegetables are left out of fish stock to keep the liquid clear.
What are carrots?
The brown mother sauce that forms the base of demi-glace and Bordelaise.
What is Espagnole?
A knife cut producing long, thin, matchstick-shaped strips of vegetables.
What is julienne?
Color-coded cutting boards: which color is typically for raw poultry?
What is yellow?
A method that begins by searing, then finishes cooking in liquid (often used for tougher cuts).
What is braising?
Before making beef stock, chefs often add this ingredient to bones and mirepoix to deepen color and add sweetness.
What is tomato paste?
An emulsified sauce made with egg yolks, butter, and lemon juice.
What is hollandaise?
To combine two liquids (like oil and water) that normally don’t mix.
What is emulsify?
A serrated blade that is ideal for cutting through this common baked item.
What is a bread knife?
Cooking vegetables using steam (without fully submerging them) is called this.
What is steaming?
This step, done during simmering, removes foam or fat to create a clear, clean stock.
What is skimming?
This tomato derivative sauce uses garlic, onions, basil, oregano (no heavy cream).
What is marinara?
A rolled and thin cut of leafy herbs or greens, often used as a garnish.
What is chiffonade?