Cooking Techniques
Cutting Techniques
Kitchen Tools
Kitchen Appliances
Miscellaneous
100

Cooking food in an oven using dry heat, typically at a consistent temperature. This is commonly used for items like bread, cakes, cookies, and casseroles, resulting in a golden brown exterior and a tender interior. 

Bake

100

Cutting food into evenly-sized cube pieces. Commonly used for cheese and vegetables

Cube

100

Durable board used for cutting food.

Cutting Board

100

An enclosed compartment that is used for baking food. 

Oven

100
The zone in which food becomes unsafe. 

Temperature Danger Zone

200

Cooking food in liquid at a temperature high enough for bubbles to rise and break to the surface. This is commonly used to cook pasta, grains, and vegetables quickly. 

Boil

200

Cutting food into small, uniform cubes. Similar to chopping but results in uniform pieces, often used for onions, carrots, and potatoes. 

Dice

200

A tool that has a rough metal surface with small holes and is used to cut food into small pieces. 

Grater

200

An electric appliance used for making liquids and smooth mixtures. 

Blender

200

This knife is the most versatile in your kitchen.

Chefs Knife

300

Cooking food in hot oil or fat until crispy and golden brown. 

Fry

300

Removing the outer skin from fruits and vegetables. Commonly done to improve the appearance, texture, and tase of produce. 

Peel

300

Tool used to accurately measure the volume of liquid ingredients such as water, milk, oil, broth, honey, etc. 

Liquid Measuring Cup

300

A kitchen appliance that cooks rice and other grains by boiling or steaming them.

Rice Cooker
300

A cooking technique used to make food, such as butter or cream cheese, softer and more pliable by bringing it to room temperature or by heating it gently.

Soften

400

Cooking food over high heat to develop a golden brown color and rich flavor. Often done to raw meat (ex. ground beef). 

Brown

400

Finely chopping food into very small pieces. Creates tiny, uniform pieces and is commonly used for garlic, ginger, and herbs. 

Mince

400

A large perforated bowl used to strain off liquid from foods after cooking. 

Colander

400

A countertop appliances that uses circulating hot air to cook food quickly and creates a crispy coating.

Air fryer

400

An electrical cooking appliance used to cook stews and other dishes slowly on lower heat. 

Crock Pot

500

Cooking food under direct heat in an oven. Similar to grilling but uses heat from above rather than below resulting in a crispy exterior.

Broil

500

Cutting food into thin, matchstick-sized strips. Often used for vegetables like carrots, bell peppers, and cucumbers. 

Julienne

500

Used for combining fats and flour. Typically used for making pie crust. 

Pastry Blender

500

An electric kitchen appliance used for chopping, mixing, or pureeing foods. 

Food Processor

500

A cooking technique used to blend cooked or soft food into a smooth, creamy consistency. Commonly done with fruits, vegetables, or cooked legumes to create sauces, soups, and dips. 

Puree