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The butterfly means splitting a food almost but not completely through. The purpose is helps with even cooking, allows for easier marinating, and can make a food item easier to roll or stuff.

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Caramelize means convert or be converted into caramel through heating and to slowly cook a food until it turns sweet, nutty, and brown.

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Deglaze means to add liquid to the cooking juices and small pieces of food in a pan in which something has been cooked, in order to make a sauce and the process of adding liquid to a hot pan to loosen and dissolve the flavorful browned bits that have stuck to the bottom.

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Emulsify means to combine two ingredients that don't normally mix easily. Examples are oil and vinegar, butter and egg yolk.

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Fold means combine a light ingredient or mixture with a much heavier mixture while retaining as much air as possible.

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Mise en place is a French kitchen phrase. It's means putting in place or gathering.

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It is a term that refers to the consistency of a sauce. Nappe consistency is achieved when the sauce reaches a thickness that allows it to coat the food evenly and the ideal consistency of a sauce or liquid that coats the back of a spoon evenly, without being too thin or too think.

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Roux is a mixture of fat and flour used in making sauces and create a thinkening agent for sauces, soups, and stews.

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Reduce means to evaporate liquid, typically by simmering ot boiling, to concentrate flavors and thicken the liquid and enhance taste and texture by removing excess water.

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Saute is a dry heat cooking method, which involves cooking a small amount of fat in a hot pan while tossing ingredients around and adds flavor and texture to dishes.

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Simmer is a technique where a liquid is heated to a temperature just below its boiling point. Its purpose is soften foods slowly, deepen flavors, and maintain the structure of ingredients.

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Mother sauces are bechamel, veloute, espagnole, hollandaise, and tomato.

Bechamel is a milk based sauce thickened with a white roux.

Veloute is a white stock based sauce thickened with a blonde roux.

Espagnole is a rich brown sauce made with a dark roux and brown stock.

Hollandaise is an emulsified sauce made with clarified butter, egg yolks, and lemon juice.

Tomato is a tomato based sauces, often seasoned and thickened with other ingredients.

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Sear means burn or scorch the surface of something with a sudden, intense heat.

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Whipping is the process of beating an ingredient vigorously to incorporate air, which makes the ingredient foamy.

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Scald means is a bring liquids like milk or cream to the edge of but not over the boiling point.

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Sweat means the gentle heating of vegetables in a little oil or butter, with frequent stirring and turning to ensure that any emitted liquid will evaporate.

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The phrase al dente literally translates from Italian to mean 'to the tooth.' It describes the texture of cooked pasta when it's tender but firm and chewy when you bite into it.

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Aromatics means vegetables and herbs that add flavor and aroma to a dish. When cooked together, these ingredients help create layers of flavor in your food.

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Coagulation means the transformation of proteins from a liquid state to a solid form. Coagulation changes the appearance and texture of foods.

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Mirepoix is a French word for diced celery, carrots and onions.
The purpose of mirepoix is ​​to sweeten and deepen the flavor of a dish.

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Julienne is to slice (food) into thin strips about the size of matchsticks.

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Breading station allow you to drain excess oil from battered foods and keep them hot until they're ready to be served.

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Dry Heat Cooking: 4 types (each separate definition)

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Dry Heat Cooking: 4 types (each separate definition)

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Dry-heat cooking methods are those that do not require additional moisture at any time during the cooking process.

Broiling is a cooking technique that uses direct heat from above to cook your food in the oven.

Roasting means the action of cooking something in an oven or over an open fire.

Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side.

Baking means the action of cooking food by dry heat without direct exposure to a flame, typically in an oven.

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Moist Heat Cooking: 4 types (each separate definition)

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Moist Heat Cooking: 4 types (each separate definition)

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Moist heat cooking uses liquid or steam to transfer heat to food.

Steaming is a method of cooking using steam.

Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine.

Boiling is the process by which a liquid turns into a vapor when it is heated to its boiling point.

Simmering is a cooking method that brings the liquid of a dish to just below the boiling point over lower heat.

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Pastry blender's purpose is to cut solid fats into dry ingredients when making pastry dough.

mash potatoes, shred meats

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Frying pan is used for high-heat cooking methods like frying, searing, sauteing, and browning.

Pasta, Potato chips.

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Stock pot's purpose is to hold and cook large quantities of liquid-based foods, like soups, stocks, and broths.

Broccoli cheddar potato soup, beef stew

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Egg separator designed to quickly and easily separate egg whites from yolks.

Cloud eggs, marble cake

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Whisk's purpose is to blend ingredients smoothly and incorporate air into mixtures

Whipped cream, Lemon cake

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putting board's purpose is to provide a stable, protected surface for chopping and slicing food, preventing damage to countertops and ensuring food safety.

Red - raw meat

yellow - poultry

Green - fruits and vegetables

blue - seafood

white - dairy and bread

Sushi, Salads

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Ladle's purpose is serving and scooping liquid dishes like soups, stews, and sauces

Soup, Stew

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Colander used to drain liquids from food or to rinse foods.

ricotta cheese, greek yogurt

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Sifter is used to break up clumps and aerate dry ingredients like flour, cocoa powder, or sugar.

fluffy cake, chocolate chip cookies

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double boiler purpose's is to provides gentle, indirect heat.

chocolate mousse cake, cream puffs

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Wok is used for stir-frying and other Asian cooking techniques.

chicken stir fry, Spicy garlic wok noodles

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Microplane is used for finely grating or zesting various ingredients in the kitchen, including citrus fruits, hard cheeses, and garlic.

lemon zest, tofu

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Saucepan is used for cooking and simmering liquids, especially sauces, soups, and smaller batches of grains and pasta.

Greek chicken, lemon rice

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Mise en place bowls purpose is to have everything ready to go when it comes time to cook, bake, or assemble your final dish.

Cookies, Cake

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Chef knife used to slice, dice, and chop ingredients with precision.

Salad, pizza, all most everything

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Paring knife used to slicing, skinning, chopping, peeling fruit and vegetables and cutting up meat. While the chef's knife works for cutting hard vegetables, paring knives are great for peeling apples and potatoes, mincing small amounts of garlic and onions, and coring tomatoes.

Pasta, Steaks, garlic oil pasta

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Ramekins used to assist in baking individual desserts.

creme brulee, small souffles

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Meat mallet is used to soften meat using mechanical force.

Mashed potatoes, Meat balls

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Casserole dish is used to bake things like lasagna or tater tot hot dish or mac and cheese.

Baked spaghetti, beef noodle casserole

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Blender is used to puree or crush ice.

Banana smoothie, Carrot soup

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food processor is used to shredding, kneading, dicing and grinding.

Basic Pizza Dough, Goat Cheese Tart

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immersion blender is used to mix, puree and emulsify just about anything a regular blender can.

Soups, smoothies, sauces