This versatile knife is rigid, has a wide blade to keep your knuckles from hitting the cutting board and is slightly curved so you can cut items using a rocking motion. Virtually every chef owns this knife.
What is a Chef Knife?
100
The process of gently incorporating whipped egg whites into a heavier mixture (like our chocolate souffle base) with a rubber spatula. We use this gentle motion so that we don't pop all the air bubbles in the egg whites.
What is Folding?
100
A thin, French pancake that is filled with sweet or savory ingredients and then folded or rolled up.
What are Crepes?
100
Bowls and utensils made of this material should never be put in a microwave oven.
What is Metal?
200
Cooking food in a skillet or saute pan with a small amount of oil over medium-high heat until the food softens and browns.
What is Sauteing?
200
This tool allows you to easily peel skins off vegetables and fruits, like carrots, potatoes and apples.
What is a Peeler?
200
These paper thin sheets of dough are used in many Greek recipes like Spanikopita and Baklava. Each layer is usually brushed with melted butter, and the final baked product is incredibly crispy and flaky.
What is Phyllo Dough?
200
This heavily spiced and fiery dish from Jamaica requires marinating chicken in a mixture that includes molasses, cinnamon, cloves, allspice, lime zest and habanero peppers.
What Jamaican Jerk Chicken?
200
Perishable foods (meats, dairy, prepared foods, most fruits and vegetables) should never be kept for long in this temperature range.
What is the Danger Zone (40F to 140F)?
300
This cooking method involves placing food directly above a small amount of simmering water (or liquid) inside a pot, covering the pot and allowing the liquid's vapor to cook the food.
What is Steaming?
300
This small knife is used to cut smaller foods, peel skins off of fruits & vegetables or do detail work (like carving designs into food) that would be difficult with a larger knife.
What is a Paring Knife?
300
This process of pushing and folding dough with your hands or in a mixer causes the dough to become stretchy and elastic, and ensures that the final product will be chewy.
What is Kneading?
300
A Greek pie made with phyllo dough that traditionally is filled with spinach and feta cheese.
What is Spanikopita?
300
When harmful bacteria spread from one food, or food contact surface, to another.
What is Cross-Contamination?
400
To place food in the oven directly underneath the top heating element so that the food gets brown, crusty and crunchy.
What is Broiling?
400
This knife has a ridged blade to allow you to saw or slice through hard or brittle foods like bread or very soft, tender foods like cake or ripe tomatoes.
What is a Serrated Knife?
400
You know you've reached this stage of whipping egg whites when you can lift the whisk out of the whites and it leaves behind a "mountain top" that stands straight up.
What are Stiff Peaks?
400
A rustic berry pie topped with biscuit dough that was originally made by the early settlers in the American colonies to remind them of the desserts from their homelands.
What is Cobbler?
400
You should always put this underneath a cutting board to prevent it from skidding or slipping.
What is a Damp Towel?
500
An authentically American cooking technique of smoking tough cuts of meat like brisket, ribs and pork shoulder for many, many hours.
What is Barbecue?
500
This rectangular plastic or silicone implement is not very sharp, but it allows you to cut dough into smaller pieces or scrape flour off of counters.
What is a dough scraper/bench scraper/dough cutter?
500
This technique involves soaking food (usually, but not always meats) in a flavorful liquid prior to cooking so that the food absorbs the liquid’s flavors.
What is Marinating?
500
We made our chocolate souffles in these small ceramic dishes that heat up quickly in the oven and help the souffle to rise.
What are Ramekins?
500
Cleaning products made with these two substances should never be combined or used at the same time.