Tehya's Vocab Photo Album by Tehya Ophus

Butterfly

tehyaophus — 2025-05-13 18:45:14 UTC

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.

Caramelize

tehyaophus — 2025-05-13 18:48:34 UTC

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

Deglaze

tehyaophus — 2025-05-13 18:51:25 UTC

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.

Emulsify

tehyaophus — 2025-05-13 18:55:34 UTC

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

Whip

tehyaophus — 2025-05-13 18:58:18 UTC

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

Mother Sauces

tehyaophus — 2025-05-13 19:00:57 UTC

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

Bechamel

tehyaophus — 2025-05-13 19:02:31 UTC

Creamy white sauce made with milk and a white roux.

Veloute

tehyaophus — 2025-05-13 19:05:19 UTC

A smooth, light sauce made with white stock.

Espagnole

tehyaophus — 2025-05-13 19:07:40 UTC

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

Hollandaise

tehyaophus — 2025-05-13 19:10:16 UTC

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

Tomato Sauce

tehyaophus — 2025-05-13 19:11:46 UTC

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

Scald

tehyaophus — 2025-05-13 19:15:00 UTC

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

Sweat

tehyaophus — 2025-05-13 19:19:45 UTC

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

Fold

tehyaophus — 2025-05-13 19:21:55 UTC

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

Al dente

tehyaophus — 2025-05-13 19:23:45 UTC

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

Mise en Place

tehyaophus — 2025-05-13 19:24:56 UTC

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

Aromatics

tehyaophus — 2025-05-13 19:26:24 UTC

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

Nappe

tehyaophus — 2025-05-13 19:29:10 UTC

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.

Coagulation

tehyaophus — 2025-05-13 19:30:46 UTC

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

Roux

tehyaophus — 2025-05-13 19:32:05 UTC

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

Mirepoix

tehyaophus — 2025-05-13 19:33:21 UTC

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

Reduce

tehyaophus — 2025-05-13 19:34:26 UTC

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

Julienne

tehyaophus — 2025-05-13 19:35:22 UTC

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

Saute

tehyaophus — 2025-05-13 19:36:10 UTC

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

Breading station

tehyaophus — 2025-05-13 19:37:06 UTC

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.

Simmer

tehyaophus — 2025-05-13 19:37:44 UTC

To cook slowly in a liquid.

Dry Heat cooking

tehyaophus — 2025-05-13 19:39:04 UTC

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

Roasting

tehyaophus — 2025-05-13 19:39:30 UTC

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

Grilling

tehyaophus — 2025-05-13 19:39:35 UTC

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

Broiling

tehyaophus — 2025-05-13 19:39:41 UTC

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

Frying

tehyaophus — 2025-05-13 19:39:53 UTC

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

Moist Heat Cooking

tehyaophus — 2025-05-13 19:44:02 UTC

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

Steaming

tehyaophus — 2025-05-13 19:44:57 UTC

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

Braising

tehyaophus — 2025-05-13 19:45:37 UTC

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

Stewing

tehyaophus — 2025-05-13 19:47:03 UTC

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

Poaching

tehyaophus — 2025-05-13 19:48:08 UTC

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

Sear

tehyaophus — 2025-05-14 16:33:14 UTC

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

Pastry Blender

tehyaophus — 2025-05-14 16:37:12 UTC

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

Microplane

tehyaophus — 2025-05-14 16:40:34 UTC

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.

Frying Pan

tehyaophus — 2025-05-14 16:44:33 UTC

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.

Saucepan

tehyaophus — 2025-05-14 16:46:58 UTC

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

Stock Pot

tehyaophus — 2025-05-14 16:48:24 UTC

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

Mise en Place Bowls

tehyaophus — 2025-05-14 16:50:34 UTC

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.

Egg Separator

tehyaophus — 2025-05-14 20:13:46 UTC

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

Chefs Knife

tehyaophus — 2025-05-14 20:17:54 UTC

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.

Whisk

tehyaophus — 2025-05-14 20:20:08 UTC

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

Pairing Knives

tehyaophus — 2025-05-14 20:30:47 UTC

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

Ramekins

tehyaophus — 2025-05-14 20:33:52 UTC

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.

Cutting Boards

tehyaophus — 2025-05-14 20:35:56 UTC

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

Ladle

tehyaophus — 2025-05-14 20:37:07 UTC

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

Meat Mallet

tehyaophus — 2025-05-14 20:40:05 UTC

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.

Colander

tehyaophus — 2025-05-14 20:41:49 UTC

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.

Casserole Dish

tehyaophus — 2025-05-14 20:46:17 UTC

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.

Sifter

tehyaophus — 2025-05-14 20:50:36 UTC

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.

Blender

tehyaophus — 2025-05-14 20:53:20 UTC

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

Double Boiler

tehyaophus — 2025-05-14 20:56:12 UTC

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

Food Processor

tehyaophus — 2025-05-14 20:58:00 UTC

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

Wok

tehyaophus — 2025-05-14 21:00:24 UTC

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

Immersion Blender

tehyaophus — 2025-05-14 21:02:30 UTC

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.

Blue Cutting Board

tehyaophus — 2025-05-14 21:04:04 UTC

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

Red Cutting Board

tehyaophus — 2025-05-14 21:08:08 UTC

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

Green Cutting Board

tehyaophus — 2025-05-14 21:10:34 UTC

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

Yellow Cutting Board

tehyaophus — 2025-05-14 21:13:53 UTC

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

White Cutting Board

tehyaophus — 2025-05-14 21:15:30 UTC

Dairy Products and Baked Goods so like bread or pies.