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To split a food item (such as poultry or fish) almost completely through, after you open it like a book, creating a flatter thinner surface for quicker cook time.

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The process of heating sugar (either natural or artificial) to very high temperatures, causing it to break down and become a golden brown colour.

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The process of adding a liquid (like wine, broth, or stock) to a hot pan to loosen the flavorful brown bits (fond) that are stuck to the bottom of the pan.

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To mix two liquids that usually don't mix, like oil and water. Most commonly seen in salad dressings or hollandaise sauce.

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To rapidly beat a liquid, like cream or egg whites, with a whisk or mixer that incorporates air and increases volume.

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A foundational set of five sauces that serve as a base for many other "daughter sauces."

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Creamy white sauce made with milk and a white roux.

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A smooth, light sauce made with white stock.

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Rich brown sauce made with brown stock, a brown roux, and often tomato paste.

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An emulsified sauce made with clarified butter, egg yolks, and lemon juice.

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Simple sauce made from tomatoes, often with onions,herbs and other seasonings

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Heating a liquid, typically milk or cream, just below the boiling point, until small bubbles form around the edges of the pan.

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A cooking technique where vegetables, after aromatics like onions, carrots, and celery, are cooked over a low heat in a small amount of fat.

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To carefully combine a light, airy mixture with a heavier, denser mixture, while preserving the light airy mixture.

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In Italian, it means "to the tooth," which describes the ideal texture of cooked pasta or rice.

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The practice of preparing and organizing ingredients, tools, and equipment before starting to cook.

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Aromatics are vegetables and herbs that enhance the flavor and aroma of dishes, such as onions, carrots, and celery.

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The ideal consistency of a sauce or liquid is that it coats the back of a spoon, leaving a visible line when a finger is drawn across it.

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The action or process of a liquid, especially blood, changing to a solid or semi-solid state.

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A mixture of fat (especially butter) and flour is used in making sauces.

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A mixture of diced onions, carrots, and celery gently cooked in fat, usually butter or oil, to create a flavor base for various dishes like soups, stews, and sauces

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To evaporate some of the liquid from a mixture, like a sauce or broth, to concentrate its flavors and thicken the liquid.

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A culinary knife cut where food is sliced into thin, long strips, resembling matchsticks

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A cooking technique that uses a small amount of fat in a hot pan to cook food quickly over high heat, while also using a "jump" or stirring motion to ensure even cooking

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A designated area in a kitchen, often a countertop or specific equipment, where food, typically meats or vegetables, is coated with a dry mixture (like flour, breadcrumbs, or a blend of ingredients) before cooking, often for frying or baking.

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To cook slowly in a liquid.

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A method where food is cooked using heat without adding any moisture, often resulting in a crispier or caramelized texture.

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A dry-heat cooking method, where food is cooked evenly on all sides by hot air

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A cooking method where food is cooked directly over a heat source, like flames or coals, using a grill grate or grill pan.

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A cooking method that uses direct, high heat from above to quickly cook food in an oven

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A cooking method where food is cooked in a bath of hot oil or fat, either partially or fully submerged.

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Involves using liquid or steam to cook food, transferring heat through these mediums

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A cooking method that uses steam from boiling water to cook food.

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A cooking method that uses both wet and dry heat to tenderize tougher cuts of meat or vegetables.

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A cooking method where food is slowly cooked in a liquid, often until it is tender.

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A gentle cooking method where food is submerged in a liquid just below the boiling point, typically water, stock, or wine.

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To quickly cook the surface of food, typically meat, over high heat to create a browned crust, enhancing flavor and texture.

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A kitchen tool used to blend a solid fat, like butter, into flour when making pastries. Such as pie or biscuits

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A type of grater, particularly a rasp-style grater, that's characterized by its extremely sharp, fine teeth and small, ergonomic handle. Can be used for grating cheese for pasta or zesting a lemon.

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A shallow pan with a long handle, used for cooking food in hot fat or oil. You can use it to cook a steak or make chicken fajitas.

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A deep cooking pan, typically round, made of metal, and with one long handle and a lid. You can make gravy or cranberry sauce.

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A pot in which stock for soup is prepared by long, slow cooking. You can make a beef stock or pulled pork.

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Bowls that are used to store ingredients so they all have their place, and it's all organised. Such as making tacos or fajitas to store the veggies.

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A tool used to separate the egg yolk from the egg white. Used in recipes such as meringue or cloud eggs.

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A versatile and essential kitchen tool, typically ranging from 6 to 12 inches in length, designed for a wide variety of tasks like slicing, dicing, chopping, and even smashing ingredients. Recipes include ratatouille or a salad.

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A kitchen tool used for blending ingredients and incorporating air into mixtures. Recipes include waffles or whipped cream.

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A small kitchen knife, typically 2-4 inches long, is designed for precision and detailed work. Recipes include deveining shrimp or mincing garlic.

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Small, heat-resistant dishes, often made of ceramic, glass, or porcelain, are designed for baking and serving individual portions of food. Recipes include crème brûlée and baked apple roses.

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A durable board used as a protective surface for cutting, chopping, and preparing food.

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A large, long-handled spoon with a cup-shaped bowl, used for serving soup, stew, or sauce. Recipes include soup and gravy.

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A kitchen tool used to pound and tenderize meat, breaking down tough fibers and connective tissues. Chicken cutlets and pork cutlets are examples of recipes.

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A perforated bowl used for draining liquids from cooked food, such as pasta or vegetables, or for washing food. Straining spaghetti noodles to strain out beef fat.

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A kind of stew or side dish that is cooked slowly in an oven inside a ceramic or glass dish. Recipes include shepherd's pie or cabbage rolls.

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A tool, often a metal basket with a fine mesh, used to separate and break up dry ingredients like flour or sugar, as well as to aerate them. Powdered donuts or icing.

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An electric mixing machine used in food preparation for liquefying, chopping, or pureeing. Recipes include smooties or a puree.

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Saucepan with a detachable upper compartment heated by boiling water in the lower one. Examples are melting chocolate or custards.

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An electric kitchen appliance used for chopping, mixing, or pureeing foods. Can be used to shred cheese or knead dough.

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A bowl-shaped frying pan used typically in Chinese cooking. Examples of recipes include stir-fry or Kung Pao Chicken.

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A handheld electric kitchen appliance with a long, detachable shaft designed to be submerged directly into food for blending or pureeing. It can be used for garlic aioli or to smooth out soups.

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Used for raw seafood, maybe a seafood pasta or clam chowder.

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Used for cutting raw meats, recipes can be shish kababs or a stir fry.

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Used for fruits, vegetables. Recipes can be cesar or fruit salad.

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Cooked meat and poultry. Making a chicken Caesar salad, or steak sandwiches.

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Dairy Products and Baked Goods so like bread or pies.