Cooking Basics
The process of heating water until it reaches 100°C or 212°F.
Boiling
This ingredient adds acidity and brightness to both savory and sweet dishes.
Lemon Juice
This Italian dish consists of flat pasta, tomato sauce, and cheese baked in layers.
Lasagna
This appliance circulates cold air to preserve food, and some models include humidity-controlled drawers to extend the life of fruits and vegetables.
Refrigerator
This fruit is often mistaken for a vegetable but is actually a fruit.
Tomato
This is done to onions before cooking them to remove their outer layer.
Peeling
This type of sugar is often used in caramel-making because of its fine crystals.
Granulated Sugar
This Mexican dish is a folded or rolled tortilla filled with meat, beans, and cheese.
Burrito
This tool allows separation of fine particles from liquids, perfect for sifting flour, straining sauces, or rinsing grains.
Sieve or Strainer
This fruit contains more vitamin C per gram than an orange.
Kiwi
This kitchen tool is used to blend, mix, or whip ingredients.
A whisk
This ingredient gives baked goods structure by developing gluten.
Flour
This Japanese dish is thinly sliced raw fish served with soy sauce and wasabi.
Sushi
This electric appliance can emulsify liquids, crush ice, and puree vegetables, often featuring variable speeds and pulse settings for precision.
Blender
This type of sugar is naturally found in milk.
Lactose
This term means to cook food quickly in a small amount of oil over high heat.
Sautéing
This spice blend typically includes cumin, coriander, turmeric, and chili powder.
Curry Powder
This French dessert is made by baking a mixture of eggs, sugar, cream, and vanilla until it sets.
Crème Brûlée
This flat metal tool slides under cookies or pancakes.
Spatula
This tropical fruit is a natural source of the enzyme bromelain, which can tenderize meat.
Pineapple
The Italian term that refers to cooking pasta until it’s firm to the bite.
Al dente?
This fermented soybean paste is commonly used in Japanese soups and sauces.
Jerk chicken is a signature dish from this Caribbean country.
Jamaica
This specialized pan, often cast iron, is designed to maintain even heat, allow natural browning of proteins, and can go from stovetop to oven for searing and roasting.
Skillet or Sauté Pan
This naturally occurring compound in certain foods, like tomatoes, carrots, and red peppers, is a powerful antioxidant that gives them their red, orange, or yellow color.
Carotene