Everyday cooking skills such as reading a recipe, basic knife safety, and simple technique terms, distinct from the unit-conversion focus of the Cooking Conversions deck.
35 cards · basic cards · AI-written, checked twice. Edit anything.
- What does 'dice' mean in cooking?
- Cut into small, even cubes
- What does 'mince' mean in cooking?
- Cut into very small, fine pieces
- What does 'chop' mean in cooking?
- Cut into roughly uniform pieces, not as uniform as dice
- What does 'julienne' mean in cooking?
- Cut into thin, matchstick-like strips
- What does 'slice' mean in cooking?
- Cut into thin, flat pieces
- What does 'brunoise' mean in cooking?
- Cut into very small, fine cubes
- What is the proper grip for holding a chef's knife?
- Pinch the blade between thumb and index finger, wrap remaining fingers around handle
- What is the 'claw grip' used for in the kitchen?
- To safely hold food while cutting; curl fingertips inward to protect knuckles
- What should you never do with a sharp knife?
- Never run your thumb along the blade to test sharpness
- What does 'mise en place' mean?
- Having all ingredients measured and prepared before cooking begins
- What is 'sauteing'?
- Cooking quickly in a small amount of fat over medium-high heat
- What is 'simmering'?
- Cooking gently at a low temperature with small, slow bubbles
- What is 'boiling'?
- Cooking at high temperature with large, rolling bubbles
- What is 'roasting'?
- Cooking with dry heat in an oven, usually at a high temperature
- What is 'steaming'?
- Cooking with steam from boiling water, usually in a steamer basket or on a rack