Culinary Terms

Techniques

100

This culinary term refers to the process of finely chopping vegetables or herbs

Mincing

200

This technique involves cooking food in a small amount of fat over medium heat, often used for eggs and pancakes

Sautéing

300

The term for cooking food gently in water or broth just below boiling point

Simmering

400

A technique where food is briefly dipped in boiling water, then transferred to ice water to stop the cooking process

Blanching

500

This technique refers to cooking meat slowly in liquid over low heat for a long period of time to tenderize it

Braising

Ingredients

100

A dark, bitter chocolate with a high cocoa percentage, often used in baking

Cocoa powder

200

This common herb is known for its fragrant, fresh leaves, often used in Italian cooking, particularly for sauces

Basil

300

This starchy root vegetable is a key ingredient in mashed __________

Potato

400

This variety of rice is short-grained and used in sushi preparation

Sushi rice

500

This type of fat is solid at room temperature and is often used in baking  

SATURATED

Global Dishes

100

This popular Italian dish is made with layers of pasta, sauce, and cheese

LASAGNA

200

This spicy Korean dish is made with fermented vegetables and sometimes meat or seafood

KIMCHI

300

This traditional Mexican dish is made with corn tortillas, meat, and cheese.

TACOS

400

This popular Japanese dish is made with raw fish, rice, and seaweed

SUSHI

500

This classic French dessert is made with caramelized sugar, cream, and eggs

CREME BRULEE

Tools

100

This tool is used to chop, slice, and mince ingredients

KNIFE

200

This kitchen appliance is used to mix, knead, and whip ingredients

STAND MIXER

300

This gadget is used to measure the internal temperature of meat and poultry

MEAT THERMOMETER

400

This tool is used to peel and core fruits and vegetables

VEGETABLE PEELER

500

This equipment is used to cook food quickly using high pressure

PRESSURE COOKER

Cooking Methods

100

This cooking method involves cooking food in liquid over low heat for a long period of time

BRAISING

200

This technique involves cooking food quickly over high heat to create a crispy exterior and a tender interior

SEARING

300

This traditional technique involves cooking food over an open flame to create a crispy exterior and a tender interior

GRILLING

400

This technique involves cooking food in a hot skillet or wok to create a crispy exterior and a tender interior

STIR FRY

500

This method involves cooking food slowly over low heat for a long period of time to create a tender and flavorful dish

ROASTING