Food
In Italian, it means "to the tooth." This term is used to describe pasta that is cooked to be firm yet tender, providing a satisfying bite.
What is Al Dente
To cook food in water that has reached a temperature of 212 degrees Fahrenheit
What is Boil
To mix two or more ingredients thoroughly by hand or with a whisk or blender
What is Blend
To coat food with crumbs or cornmeal before cooking, adding texture and flavor.
What is Bread
The process of soaking meat in a saltwater solution before cooking. This process can be done wet or dry
What is Brine
To cut a piece of meat partially in half and spread it out, resembling a butterfly. This technique helps to cook the meat evenly and quickly.
What is Butterfly
To cook sugar until it browns, releasing a nutty flavor. This technique can also apply to foods like onions, which turn brown and sweet when cooked slowly.
What is Carnalize
To cut food into very small cubes, typically ranging from 1/8 to 1/4 inch in size, for even cooking.
What is Dice
To gently combine light ingredients (like whipped cream) into a heavier mixture, using an over-and-under motion to maintain airiness.
What is Fold
To work dough by stretching, folding, and pushing it to develop gluten, which gives dough strength and elasticity.
What is Knead
To cut food into very small, uniform pieces, smaller than diced food, for even cooking and flavor distribution.
What is Mince
This term has two meanings: allowing yeast to activate by combining it with water until bubbles form, and a resting period for dough to rise.
What is Proof
To thicken a sauce or liquid by simmering it to evaporate some of the water content, concentrating the flavors.
What is Reduce
To cook food quickly in a small amount of fat over relatively high heat, allowing for browning and flavor development.
What is Saute
To make shallow cuts in the surface of meat or dough, either for decoration or to allow marinades to penetrate.
What is Score
To pass dry ingredients through a mesh sieve to remove clumps and incorporate air for a lighter texture.
What is Sift
A type of bakeware with removable sides, useful for cakes like cheesecakes or tarts where presentation is important.
What is Springform Pan
To soak ingredients such as tea, coffee, or herbs in hot water to extract flavors.
What is Steep
The colored outer peel of citrus fruits, used to enhance flavor in various dishes.
What is Zest
To blend or mash food until it becomes a smooth liquid, often used for soups or sauces.
What is Puree
The amount of ounces in one cup of measure.
What is 8oz.
To hydrate dried food by soaking it in water, restoring its original texture.
What is Reconstitute
To cut food at an angle, increasing the surface area exposed to heat for better browning and faster cooking.
What is Bias cut
A mixture of flour and fat cooked together to create a thickening agent for sauces and soups.
What is Roux
To gently cook food in a small amount of simmering liquid, ensuring it remains tender and moist.
What is Poach