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