[English 101] COOKING CLASS - Vocabulary for recipes, utensils, and techniques

Teaching Material

1. I always wear an apron to avoid staining my shirt with sauce.
• Apron (noun) - A protective garment worn over clothing while cooking to keep spills off your clothes.
• Use “apron” to keep clothing clean and maintain a professional look in the kitchen. It’s particularly useful during messy prep work or when handling oily ingredients.
• “Could you grab me an apron before I start chopping these vegetables?”
2. She plans to bake a chocolate cake for the party.
• Bake (verb) - To cook food using dry heat in an oven, typically used for bread, cakes, or pastries.
• Use “bake” for recipes that require an oven. Ensure you preheat to the correct temperature and follow timing closely for the perfect texture and color.
• “Should we bake some cookies for dessert tonight?”
3. The pancake batter should be smooth before pouring it on the griddle.
• Batter (noun) - A semi-liquid mixture of ingredients (like flour, eggs, milk) used for cakes, pancakes, or coatings.
• Use “batter” when referring to pourable mixtures. Avoid lumps by whisking thoroughly, but be gentle to maintain airiness in baked goods or fried coatings.
• “Don’t overmix the batter or the pancakes might turn dense.”
4. Beat the eggs until they’re light and frothy.
• Beat (verb) - To stir or mix rapidly, often with a whisk or mixer, to incorporate air and smoothen.
• Use “beat” when you need a fluffy or airy texture, especially in whipping cream or mixing batters. Adjust speed to avoid splattering and maintain control.
• “Should I beat the cream with a hand whisk or use the electric mixer?”
5. Blend the spices together before adding them to the sauce.
• Blend (verb) - To mix two or more substances thoroughly to achieve a uniform consistency.
• Use “blend” when combining ingredients for a smooth result, like smoothies or sauces. A blender or food processor helps achieve an even mixture quickly.
• “Should we blend those veggies into a puree for the soup?”
6. Wait for the water to start boiling before adding the pasta.
• Boiling (noun/gerund) - Heating water or liquid until it reaches 100°C (212°F), causing rapid bubbling.
• Use “boiling” for cooking methods requiring high heat and rolling bubbles. Keep an eye on the pot to prevent overflow or scorching on the stovetop.
• “Is the soup boiling yet, or should I turn up the heat?”
7. We’ll braise the beef in red wine for a tender, flavorful dish.
• Braise (verb) - To cook food slowly in a covered pot with a small amount of liquid, often after searing.
• Use “braise” for tougher cuts of meat or hearty vegetables. Searing them locks in flavor, then slow-cook with liquid to achieve a melt-in-your-mouth result.
• “Could you braise the onions first to bring out their sweetness?”
8. Chop the carrots into small chunks for the stew.
• Chop (verb) - To cut food into pieces using a knife, typically in a quick, rough manner.
• Use “chop” for quick knife work, typically resulting in medium-sized, uneven pieces. A sharp knife and careful control help keep the process safe and efficient.
• “Can you chop these onions while I measure the broth?”
9. Pour the cooked spaghetti into a colander to remove excess water.
• Colander (noun) - A bowl-shaped utensil with holes, used for draining liquids from foods like pasta or washed vegetables.
• Use “colander” to strain water from boiled pasta or washed produce. Choose a sturdy, heat-resistant one for safety when dealing with boiling liquids.
• “Hand me the colander so I can rinse these leafy greens.”
10. Combine the dry ingredients before adding the liquid to avoid lumps.
• Combine (verb) - To mix two or more ingredients together until they are evenly distributed.
• Use “combine” when instructions require evenly mixing separate components. Gently stir or whisk to ensure a consistent blend throughout the mixture.
• “Let’s combine the spices in a separate bowl, so they spread evenly.”
11. Place the cookies on a cooling rack to prevent them from getting soggy.
• Cooling Rack (noun) - A raised wire rack that allows air to circulate around baked goods, helping them cool quickly and evenly.
• Use “cooling rack” to maintain the texture of freshly baked foods. Elevating items prevents condensation and keeps bottoms from steaming and turning moist.
• “Once the cake is out of the oven, let it rest on the cooling rack.”
12. Core the apples before slicing them for the pie.
• Core (verb) - To remove the central part of certain fruits or vegetables, typically containing seeds or fibrous material.
• Use “core” when dealing with produce like apples, pears, or even bell peppers. A coring tool or sharp paring knife helps avoid wasting the edible flesh.
• “Do we need to core the tomatoes, or can we leave the seeds in?”
13. Dice the onions finely so they blend into the sauce.
• Dice (verb) - To cut food into small, uniform cubes, usually more precise than chopping.
• Use “dice” for consistent, neat cubes of ingredients like onions or carrots. Uniform pieces cook evenly, important for dishes like soups and stews.
• “Do you want the potatoes diced or just roughly chopped?”
14. Drizzle olive oil on the salad just before serving.
• Drizzle (verb) - To pour a thin stream of liquid, like oil or sauce, over food for flavor or garnish.
• Use “drizzle” when adding light finishing touches. This technique provides subtle flavor accents and a decorative look without drowning the dish in liquid.
• “Should I drizzle some chocolate sauce over the dessert?”
15. We’ll fillet the salmon to remove all the tiny bones.
• Fillet (verb/noun) - A boneless piece of meat or fish, or the process of removing bones and skin.
• Use “fillet” for neat, bone-free portions. A sharp, flexible knife makes the process easier and safer, especially for delicate fish like salmon or sole.
• “Could you fillet the chicken breast for a thinner cut?”
16. Fold the whipped cream into the chocolate mixture to keep it fluffy.
• Fold (verb) - To gently incorporate one ingredient into another, preserving air or volume.
• Use “fold” when combining airy components like whipped cream or beaten egg whites. Gentle strokes prevent deflating the mixture, maintaining a light texture.
• “Make sure you fold the egg whites in slowly, not whisk them.”
17. Fry the onions until they become golden and crispy.
• Fry (verb) - To cook food in hot oil or fat, often resulting in a crispy exterior.
• Use “fry” for crisp, rich flavors. Maintain proper oil temperature to avoid sogginess or undercooking. Keep a fire-safe environment and avoid crowding the pan.
• “Should we fry the chicken or try a healthier baking method?”
18. Garnish the soup with chopped parsley for extra color.
• Garnish (verb/noun) - To decorate or embellish a dish with a topping or final touch.
• Use “garnish” to enhance both appearance and taste. Simple items like herbs or lemon zest can transform a plain plate into a professional-looking dish.
• “We can garnish the pasta with grated cheese for added flavor.”
19. We’ll grill the vegetables for a smoky flavor.
• Grill (verb/noun) - To cook using direct heat from below, often on a metal grate, or the equipment used for this method.
• Use “grill” for a charred, smokey taste. Preheat properly and oil the grate to prevent sticking. Keep an eye on flame flare-ups when using an outdoor grill.
• “Should we grill these burgers outside, or just cook them on the stove?”
20. Remember to grease the baking dish before pouring in the batter.
• Grease (verb) - To coat a pan or dish lightly with oil, butter, or cooking spray to prevent sticking.
• Use “grease” to ensure easy food release and simpler cleanup. Typically done with butter, oil, or sprays, depending on the recipe’s flavor needs.
• “Should I grease the skillet with olive oil or butter?”
21. Grate the cheddar finely to top the casserole.
• Grate (verb) - To shred food into small pieces using a grater, commonly for cheese or vegetables.
• Use “grate” for uniform shreds that melt or mix easily. Watch your knuckles when using a metal grater, and consider a microplane for extra-fine grating.
• “Could you grate some Parmesan for the pasta sauce?”
22. Julienne the carrots for a neat, professional look in your salad.
• Julienne (verb) - To cut food into thin, matchstick-like strips, typically for vegetables.
• Use “julienne” when you want a refined visual effect, often in salads or garnishes. Precision helps ensure even cooking, especially in quick recipes like stir-fries.
• “Should we julienne the peppers for the stir-fry, or just slice them?”
23. Knead the bread dough for about 10 minutes until it’s smooth.
• Knead (verb) - To work dough by hand or machine, pressing and folding it to develop gluten.
• Use “knead” in recipes for bread, pizza, or pasta dough. Proper kneading creates elasticity for a better crumb structure. Avoid over-kneading to prevent tough dough.
• “If the dough is too sticky, add a bit more flour while you knead.”
24. Use a ladle to portion out the soup evenly.
• Ladle (noun) - A long-handled spoon with a deep bowl, used for serving soups or stews.
• Use “ladle” for liquid dishes, ensuring neat portion control. Ideal for preventing spills and measuring out roughly equal servings for each person.
• “Pass me the ladle, please—I need to serve the chowder.”
25. Let the chicken sit in the marinade overnight for maximum taste.
• Marinade (noun) - A seasoned liquid mixture where foods (often meats) are soaked to enhance flavor or tenderize.
• Use “marinade” to inject flavor into proteins or veggies. Commonly includes acid (like vinegar) plus herbs/spices. Marinate in the fridge to maintain food safety.
• “Have you prepared the marinade, or should I whip one up quickly?”
26. You’ll need measuring cups to get the right amount of milk for this recipe.
• Measuring Cups (noun (plural)) - Containers marked with volume units, used to measure liquid or dry ingredients accurately.
• Use “measuring cups” for precise ingredient quantities, key to successful baking. Different sets exist for liquids and solids. Check increments carefully for consistent results.
• “Could you pass me the measuring cups? I need half a cup of sugar.”
27. Add one teaspoon of vanilla extract using your measuring spoons.
• Measuring Spoons (noun (plural)) - Small utensils for measuring small amounts of ingredients, typically from 1 tablespoon down to 1/4 teaspoon.
• Use “measuring spoons” to avoid guesswork with seasonings and baking additions. Precise measurements are critical in achieving correct flavor and texture.
• “Grab the measuring spoons—I need a quarter teaspoon of salt.”
28. Mince the garlic so it blends well into the sauce.
• Mince (verb) - To cut or chop food into very small, fine pieces, often used for garlic or onions.
• Use “mince” for strong-flavored ingredients you want well-distributed, like garlic, onions, or chili peppers. Fine cutting ensures each bite has balanced flavor.
• “Is it okay if I mince the onion, or do you prefer bigger chunks?”
29. Mix the flour and spices thoroughly before adding the eggs.
• Mix (verb) - To stir or combine ingredients together until they’re evenly incorporated.
• Use “mix” for combining multiple components. The tool or method (spoon, whisk, or mixer) depends on the recipe. Overmixing can affect texture in baked goods.
• “Shall we mix everything by hand or use the stand mixer?”
30. Wear an oven mitt when you take the casserole out to avoid burns.
• Oven Mitt (noun) - A thick glove used to protect hands from heat when handling hot cookware or baking trays.
• Use “oven mitt” for safe handling of hot pans or dishes. High-quality mitts insulate better and reduce the chance of accidental contact burns.
• “Do you see my oven mitt around? I can’t remove the tray without it.”
31. Peel the potatoes before boiling them for mashed potatoes.
• Peel (verb) - To remove the outer covering or skin from fruits or vegetables.
• Use “peel” for produce where the skin isn’t needed or desired. A peeler or small knife works best, preventing accidental waste of edible flesh underneath.
• “Could you peel the carrots while I start chopping the onions?”
32. Add a pinch of salt to bring out the flavors in your dish.
• Pinch (noun) - A small amount of seasoning, typically grabbed between thumb and forefinger.
• Use “pinch” for tiny amounts of strong ingredients like salt or spices. Although not exact, it’s a common measurement in everyday cooking for subtle tweaks.
• “Just a pinch of chili flakes is enough unless you like it really spicy.”
33. We’ll poach the eggs for a classic Eggs Benedict.
• Poach (verb) - To cook food gently in liquid, usually water or broth, kept below boiling.
• Use “poach” for delicate foods like eggs or fish. Maintain a low heat to prevent overcooking or disintegrating the item in the liquid.
• “Could you poach the pears in red wine for dessert?”
34. Portion the chicken so each guest gets a fair share.
• Portion (verb/noun) - To divide food into individual serving sizes or amounts.
• Use “portion” when serving or prepping meals. Helps with dietary management and ensures consistent plating in cooking classes or restaurant service.
• “Can you portion out the rice while I plate the stir-fry?”
35. Always preheat the oven to the required temperature for even baking.
• Preheat (verb) - To heat an oven or grill to a specific temperature before cooking begins.
• Use “preheat” so your dish starts cooking immediately once placed inside. Prevents undercooking or uneven bakes, essential for consistent results.
• “I’ll preheat to 375°F; you can start preparing the dough.”
36. Purée the roasted tomatoes for a silky soup base.
• Purée (verb) - To blend or process food into a smooth, thick paste or liquid.
• Use “purée” for creamy sauces, soups, or baby food. A blender or food processor is best. Strain if ultra-smooth consistency is desired.
• “Let’s purée these vegetables until there are no chunks left.”
37. I followed the recipe but added a personal twist with extra herbs.
• Recipe (noun) - A set of instructions detailing the ingredients and steps for preparing a dish.
• Use “recipe” to structure your cooking plan. Checking each step and measuring ingredients accurately helps you replicate or adapt dishes consistently.
• “Do you have a recipe for homemade pizza dough?”
38. Reduce the sauce for about 10 minutes to intensify its flavor.
• Reduce (verb) - To simmer a liquid, causing evaporation and concentrating flavors or thickening consistency.
• Use “reduce” for deepening flavor in sauces or stews. Keep an eye on heat; a slow simmer is usually best to prevent scorching or uneven evaporation.
• “Should I reduce this gravy more, or is it thick enough?”
39. We’ll roast the root vegetables at a high temperature to caramelize them.
• Roast (verb) - To cook in an oven or over a fire with dry heat, often used for meat or vegetables.
• Use “roast” for robust, browned flavors, especially for meats and hearty produce. Ensure even spacing on the tray for proper air circulation and consistent browning.
• “Have you tried roasting tomatoes? They get really sweet.”
40. Use the rolling pin to flatten the pie crust evenly.
• Rolling Pin (noun) - A cylindrical tool used to flatten or shape dough.
• Use “rolling pin” for pastry, pizza, or cookie dough. Apply consistent pressure and rotate dough regularly to achieve an even thickness without sticking.
• “Could I borrow your rolling pin for the cookie dough?”
41. Sauté the mushrooms in butter until golden and fragrant.
• Sauté (verb) - To cook quickly in a small amount of oil or butter over medium-high heat, usually stirring or flipping.
• Use “sauté” for a fast, flavorful cooking method. Keep ingredients moving to prevent burning and help them brown evenly, especially in a hot skillet.
• “I’ll sauté the onions first, then we can add the peppers.”
42. Measuring flour with a scale can improve baking consistency.
• Scale (noun) - A kitchen device used to weigh ingredients accurately for recipes.
• Use “scale” for precise ingredient measurements, crucial in baking. Weighing eliminates volume-based errors, ensuring your recipes turn out correctly every time.
• “Shall we use the scale to weigh the butter or just estimate by tablespoon?”
43. Score the bread dough to allow expansion while baking.
• Score (verb) - To make shallow cuts on the surface of food (like bread dough or meat) for decorative or functional purposes.
• Use “score” for better presentation or to encourage even cooking. Light incisions in dough help gas escape, while scoring meat can prevent curling or uneven cooking.
• “Should we score the fish skin to help it cook evenly?”
44. Season the steak liberally with salt and pepper before grilling.
• Season (verb) - To add salt, spices, or herbs to food to enhance its flavor.
• Use “season” to adjust taste. Salt is the primary seasoning, but feel free to experiment with herbs and spices. Taste as you go for balanced flavor.
• “Don’t forget to season the soup! It needs more salt.”
45. Sear the beef cubes before adding them to the stew.
• Sear (verb) - To brown the surface of food quickly with intense heat, creating a flavorful crust.
• Use “sear” to lock in juices and develop richer taste. A hot pan is crucial—avoid overcrowding so each piece forms a proper crust without steaming.
• “I’ll sear the chicken on high heat for a couple of minutes each side.”
46. We’ll serve the pasta once the sauce has thickened nicely.
• Serve (verb) - To present or hand over food to those who will eat it.
• Use “serve” for the final step of a recipe. Good plating enhances presentation—arrange ingredients thoughtfully and garnish for an appealing look.
• “Can you serve the salad while I finish plating the main course?”
47. Check the sauce’s shelf life; it should stay fresh in the fridge for a week.
• Shelf Life (noun phrase) - The length of time food retains acceptable quality under recommended storage conditions.
• Use “shelf life” when discussing food safety. Proper packaging and refrigeration can extend it, but always inspect for spoilage before using older items.
• “This marinade has a short shelf life, so use it within two days.”
48. Sift the cocoa powder before mixing to avoid clumps in the batter.
• Sift (verb) - To pass dry ingredients, like flour or powdered sugar, through a fine mesh to remove lumps and incorporate air.
• Use “sift” for lighter, lump-free baking ingredients. A wire sieve or sifter ensures a uniform texture, helpful in cakes, pastries, and airy desserts.
• “Should I sift the flour, or can we just add it directly?”
49. Simmer the soup for 20 minutes so the flavors meld together.
• Simmer (verb) - To cook liquid just below boiling point, with small bubbles forming around the edges.
• Use “simmer” for gentle cooking that allows flavors to develop without vigorous boiling. Stir occasionally to avoid sticking or uneven heat distribution.
• “Keep the heat on low and let it simmer gently.”
50. Thread the marinated chicken and vegetables onto the skewer.
• Skewer (noun/verb) - A thin rod, usually of metal or bamboo, used to hold pieces of food together for grilling or roasting.
• Use “skewer” for kebabs or testing cake doneness. Soak wooden skewers in water before grilling to prevent burning, or use metal ones for reusable convenience.
• “Be careful with the skewer’s sharp tip when assembling the kebabs.”
51. Slice the strawberries to decorate the top of the cake.
• Slice (verb) - To cut food into flat, thin pieces using a steady motion with a knife.
• Use “slice” for uniform portions, helpful in layering or garnishing. Adjust thickness according to cooking time—thinner slices cook faster than thick ones.
• “Would you slice the onions, or do you prefer them diced?”
52. Use a slotted spoon to remove the dumplings from the boiling water.
• Slotted Spoon (noun) - A spoon with holes or slots that allow liquids to drain while lifting solid foods.
• Use “slotted spoon” for dishes involving boiling or frying. Ideal for separating solids from broth, oil, or sauces without removing excess liquid.
• “I’ll need the slotted spoon for scooping out the cooked veggies.”
53. Flip the pancakes gently with a spatula once bubbles form on top.
• Spatula (noun) - A flat, broad utensil used for flipping or spreading foods, also for scraping bowls or pans.
• Use “spatula” for flipping items like pancakes or burgers, or for scraping batter from bowls. Silicon or heat-resistant spatulas prevent scratches on nonstick surfaces.
• “Could you pass me the spatula? I need to stir the sauce.”
54. Steam the broccoli briefly so it stays bright green and slightly crunchy.
• Steam (verb) - To cook food using the vapor from boiling water, preserving nutrients and moisture.
• Use “steam” for gentle cooking that retains flavor and nutrients. A steamer basket or rack helps keep food above water, ensuring it doesn’t become waterlogged.
• “Do you want to steam or boil these veggies?”
55. Steep the tea leaves for three minutes to avoid a bitter taste.
• Steep (verb) - To soak dry ingredients (often tea or herbs) in liquid to extract flavor or nutrients.
• Use “steep” for delicate flavor extraction. Control time and temperature to prevent overpowering bitterness or off-notes, especially with teas or fresh herbs.
• “I’ll steep the rosemary in olive oil to infuse it with flavor.”
56. Stir the sauce continuously to prevent it from burning.
• Stir (verb) - To move ingredients around in a circular or figure-eight motion to mix or keep them from sticking.
• Use “stir” to ensure even distribution of heat and flavors. Gentle stirring helps avoid scorching on the pan bottom, especially in thicker sauces or soups.
• “Would you stir the soup while I chop the veggies?”
57. We’ll stir-fry the diced chicken and veggies for a quick meal.
• Stir-fry (verb/noun) - To cook small, uniform pieces of food quickly in hot oil while constantly stirring, usually in a wok.
• Use “stir-fry” for fast cooking with minimal oil. High heat and constant motion preserve texture and color. Keep ingredients uniform for even cooking.
• “Could you prep the veggies? I’ll stir-fry them in the wok.”
58. Strain the broth to remove any bits of bone or vegetables.
• Strain (verb) - To separate solid particles from liquids, often using a sieve or colander.
• Use “strain” to clarify soups or sauces or to remove water from cooked pasta. Choose a fine mesh strainer for delicate liquids or a colander for bigger items.
• “Can you strain the pasta? It’s ready now.”
59. Taste the stew and see if it needs more salt.
• Taste (verb/noun) - To sample and evaluate the flavor of food, also referring to the sensation of flavor itself.
• Use “taste” throughout cooking to adjust seasonings and ensure balance. Train your palate by sampling incrementally and noting how flavors evolve.
• “I’ll taste the sauce—if it’s too sour, we can add a pinch of sugar.”
60. Marinating in yogurt can help tenderize tougher cuts of lamb.
• Tenderize (verb) - To make meat softer or easier to chew, often by beating, marinating, or using enzymes.
• Use “tenderize” for meat that benefits from softening, such as steak or poultry. Techniques vary, but gentle methods preserve moisture and texture best.
• “I’ll tenderize the chicken breast with a mallet before seasoning it.”
61. Thaw the chicken in the fridge overnight before cooking.
• Thaw (verb) - To defrost; to bring frozen food to a temperature above 0°C so it can be cooked or eaten.
• Use “thaw” for safe, gradual defrosting. It’s best to do so in the refrigerator to reduce bacterial growth. Avoid leaving items at room temperature too long.
• “Did you thaw the shrimp yet, or is it still in the freezer?”
62. Use a meat thermometer to ensure the chicken reaches 165°F internally.
• Thermometer (noun) - A device that measures temperature, commonly used to check doneness of meats or candy.
• Use “thermometer” for accuracy in cooking meats or candy-making. Insert the probe into the thickest part, avoiding bones, for a reliable reading.
• “Could you pass me the thermometer? I need to check the roast’s temperature.”
63. Toss the salad with the dressing just before serving.
• Toss (verb) - To mix ingredients lightly by lifting and dropping them, often used for salads.
• Use “toss” for gentle mixing that coats without crushing delicate ingredients. Especially handy for salads or pasta dishes to preserve texture and shape.
• “Could you toss the pasta with the sauce while it’s still hot?”
64. Whisk the eggs and milk together for a fluffy omelet.
• Whisk (noun/verb) - A tool or the action of beating ingredients briskly to incorporate air or smoothness.
• Use “whisk” to combine or aerate liquids and semi-liquids. The looped wires add air rapidly, ideal for batters, sauces, or whipped cream.
• “Should I use a whisk or just a fork to beat these eggs?”
65. Heat the wok before adding oil to prevent food from sticking.
• Wok (noun) - A round-bottomed cooking pan, used mainly in Asian cuisine for stir-frying, steaming, or deep-frying.
• Use “wok” for high-heat cooking that requires rapid movement. Its sloped sides keep food moving and promote even cooking. Maintain seasoning if it’s a carbon steel wok.
• “I love using a wok for quick stir-fry meals.”
66. Grate some lemon zest into the batter for a fresh citrus aroma.
• Zest (noun/verb) - The outer colored part of citrus fruit peel, or the action of removing it for flavor.
• Use “zest” for a concentrated citrus punch without the bitterness of the white pith. A microplane or fine grater is best for obtaining delicate shreds.
• “Could you zest an orange for the sauce? It adds a bright flavor.”
67. Line the baking sheet with parchment paper to prevent sticking.
• Baking Sheet (noun) - A flat metal tray used for baking or roasting items in the oven.
• Use “baking sheet” (also called a cookie sheet) for cookies, oven-baked fries, or pastries. A nonstick or parchment-lined surface ensures easy removal and quick cleanup.
• “Place the cookies on the baking sheet with enough space between them.”
68. Always use a cutting board to protect both your knife and countertop.
• Cutting Board (noun) - A board used as a stable surface for cutting or chopping ingredients.
• Use “cutting board” for safety and hygiene. Keep separate boards for produce and meats to prevent cross-contamination. Secure it with a damp towel to avoid sliding.
• “Could you grab a separate cutting board for the raw meat?”
69. We’ll make a simple tomato sauce for the pasta.
• Sauce (noun) - A liquid or semiliquid mixture added to or served with food to enhance flavor.
• Use “sauce” for flavor boosts in savory or sweet dishes. Thickening or reducing can adjust consistency. Pair it wisely with the main ingredient to complement the overall taste.
• “Could you taste the sauce and see if it needs more seasoning?”
70. Layering cheese and pasta ensures every bite has flavor.
• Layering (noun/gerund) - Placing ingredients in distinct layers for construction or presentation of a dish.
• Use “layering” in casseroles, lasagnas, or parfaits to build complexity in taste and texture. Distribute ingredients evenly for a consistent result across servings.
• “Be careful layering the lasagna sheets; we don’t want them sticking together.”
71. Fill the piping bag with buttercream to decorate the cupcakes.
• Piping Bag (noun) - A cone-shaped bag used to pipe frostings, creams, or dough into decorative shapes.
• Use “piping bag” to decorate pastries or pipe fillings. Practice on parchment to perfect technique. Various nozzles create different patterns or shapes.
• “I’ll attach the star tip to the piping bag for a fancier swirl.”
72. Use the milk frother to top your latte with a light foam.
• Milk Frother (noun) - A small appliance or tool used to aerate milk, creating a creamy foam for coffee or recipes.
• Use “milk frother” to add a café-style finish to beverages. Warm the milk slightly, then froth for a light, airy texture. Clean immediately to avoid residue buildup.
• “I’ll froth some milk for our cappuccinos after the cooking demo.”
73. Use a pastry brush to coat the dough with egg wash before baking.
• Pastry Brush (noun) - A small brush used for spreading butter, oil, or glaze on food or bakeware.
• Use “pastry brush” for precise application of liquids or melted butter. A silicone brush is easier to clean, while bristle brushes can hold more liquid for thorough coating.
• “Could you pass me the pastry brush? I need to glaze these rolls.”
74. After boiling, pass the sauce through a strainer to remove lumps.
• Strainer (noun) - A bowl-shaped, fine-mesh tool for separating solids from liquids or rinsing smaller grains.
• Use “strainer” for finer tasks than a colander. Helpful in filtering sauces, rinsing rice, or dusting powdered sugar. Choose mesh density based on ingredient texture.
• “I need a strainer to wash the quinoa thoroughly.”
75. Put the stew ingredients in the slow cooker and let them simmer all day.
• Slow Cooker (noun) - An electrical cooking pot that uses low, steady heat to cook food over several hours.
• Use “slow cooker” for convenience cooking. Longer, low-heat cooking tenderizes meats and infuses flavor. Follow liquid guidelines to avoid dryness or overcooking.
• “A slow cooker is great for busy days—dinner is ready when you get home.”
76. A food processor quickly turns nuts into smooth butter.
• Food Processor (noun) - A kitchen appliance with blades and disks for chopping, slicing, puréeing, or shredding ingredients.
• Use “food processor” for labor-intensive prep tasks. Pulsing gives controlled texture, while continuous runs purée. Avoid over-processing delicate foods to maintain desired consistency.
• “Use the food processor to chop those onions if you want to avoid tears.”
77. A pressure cooker can reduce bean cooking time significantly.
• Pressure Cooker (noun) - A sealed pot that cooks food quickly using high-pressure steam.
• Use “pressure cooker” for faster cooking, especially for tough cuts or beans. Follow safety guidelines, release steam properly, and never overfill beyond recommended capacity.
• “Do you want to use the pressure cooker for the stew, or just let it simmer?”
78. Use a wooden spoon to stir the chili so it doesn’t burn.
• Wooden Spoon (noun) - A kitchen utensil made of wood, used to stir and mix ingredients without scratching cookware.
• Use “wooden spoon” for comfortable stirring and minimal cookware damage. It’s gentle on surfaces and resistant to heat, though it may absorb strong flavors if not cleaned well.
• “Be careful with that metal spoon in the nonstick pan—maybe switch to a wooden spoon.”
79. Roll the pie crust on the pastry board for an even surface.
• Pastry Board (noun) - A flat surface used specifically for rolling and shaping dough, often made of wood or marble.
• Use “pastry board” for convenient dough handling. The dedicated surface keeps flavors separate from other food tasks and helps maintain consistent dough thickness.
• “Could we dust the pastry board with flour to keep the dough from sticking?”
80. Dredge the chicken in flour to get a crispy coating when fried.
• Dredge (verb) - To lightly coat food with flour or breadcrumbs before cooking, often for frying or baking.
• Use “dredge” for a crisp outer layer on proteins or vegetables. Shake off excess flour to avoid a gummy texture. Great for classic fried dishes or thickening stews.
• “Should we dredge these fish fillets in seasoned flour first?”
81. Practice mise en place to speed up your cooking and reduce chaos.
• Mise en place (noun phrase) - A French term meaning ‘everything in its place,’ referring to organizing ingredients and tools before cooking.
• Use “mise en place” for efficient, stress-free cooking. Measure and prepare everything in advance, so you can focus on the process rather than scrambling mid-recipe.
• “Have you done your mise en place? It makes following the recipe easier.”
82. We’ll flambé the bananas with rum for a classic Bananas Foster.
• Flambé (verb) - To ignite liquor poured over food, creating a dramatic flame that burns off alcohol, adding flavor.
• Use “flambé” for showy dishes or added depth. Make sure to use a liquor with adequate alcohol content and keep a fire extinguisher handy for safety.
• “Stand back when you flambé; the flames can shoot up quickly.”
83. Deglaze the skillet with white wine after searing the chicken.
• Deglaze (verb) - To loosen browned bits from a pan by adding liquid like stock or wine, forming a flavorful base for sauces.
• Use “deglaze” for rich, savory sauces. Scrape up the browned bits as liquid dissolves them. Common liquids include wine, broth, or even water in a pinch.
• “I’ll deglaze the pan to make a quick sauce from the drippings.”
84. Adjust the seasoning at the end so the soup is just right.
• Seasoning (noun) - A blend or addition of herbs, spices, or salts used to enhance flavor in food.
• Use “seasoning” for balanced, well-rounded flavor. Common combos include salt, pepper, garlic powder, or specialized blends. Always taste as you go to find the sweet spot.
• “Any suggestions for a good seasoning mix for roasted veggies?”
85. A brunoise of carrots and celery adds texture without overwhelming the soup.
• Brunoise (noun) - A French knife cut creating very small, neat cubes, smaller than typical dice.
• Use “brunoise” for a polished presentation, especially in soups or sauces where subtle bits of color are desired. It’s meticulous work requiring a sharp knife and technique.
• “Would you prefer brunoise for the garnish, or is a fine dice okay?”
86. Make a roux with butter and flour before adding milk for a creamy base.
• Roux (noun) - A mixture of flour and fat cooked together, used to thicken sauces or soups.
• Use “roux” for velvety sauces like béchamel or thickening stews. Cook it to different shades (white, blonde, brown) depending on the dish’s flavor and color needs.
• “Could you stir the roux carefully? We don’t want it to burn.”
87. Use a chiffonade of basil leaves to top the pasta for a fresh look.
• Chiffonade (noun) - A technique of slicing leafy greens or herbs into thin ribbons for garnish or cooking.
• Use “chiffonade” for delicate leaves like basil or mint. Stack and roll the leaves before cutting to get beautiful, uniform ribbons that garnish or mix easily.
• “Should we do a chiffonade for the spinach, or just chop it?”
88. Cook the spaghetti al dente so it still has a slight bite.
• Al dente (adjective phrase) - Italian for 'to the tooth,' describing pasta or vegetables cooked until firm but not hard.
• Use “al dente” for ideal pasta texture—fully cooked on the outside but slightly resistant in the center. Overcooking leads to mushiness, undercooking leaves a raw taste.
• “Do you prefer your pasta al dente or a bit softer?”
89. Don’t confuse baking soda with baking powder in cookie recipes.
• Baking Soda (noun) - A leavening agent that reacts with acidic components in batter, releasing carbon dioxide for rising.
• Use “baking soda” in recipes requiring acid (like yogurt or lemon juice) to neutralize bitterness and create lift. Measure carefully—too much can affect taste and color.
• “How much baking soda should we add? The recipe calls for half a teaspoon.”
90. This muffin recipe calls for two teaspoons of baking powder.
• Baking Powder (noun) - A combination of baking soda and an acid, used as a standalone leavening agent in baked goods.
• Use “baking powder” when a recipe doesn’t include an acid. It often has two stages of release, so keep batter timing in mind. Store in a cool, dry place to maintain potency.
• “We’re out of baking powder—can we substitute with baking soda and cream of tartar?”
91. Scramble the eggs with butter and a pinch of salt for a creamy texture.
• Scramble (verb) - To stir or agitate eggs while cooking so they form soft curds.
• Use “scramble” for a quick, simple egg preparation. Moderate heat and gentle stirring result in fluffy eggs. Avoid overcooking to retain moisture and a soft consistency.
• “Could you scramble those eggs quickly? Breakfast is almost ready.”
92. Caramelize the onions for a deep sweetness in your sauce.
• Caramelize (verb) - To cook sugar or foods containing sugar until they brown and develop a sweet, rich flavor.
• Use “caramelize” for flavor depth in onions, fruits, or sugar-based sauces. Low to medium heat is key. Stir or swirl often to avoid burning, and watch for that golden hue.
• “Let's caramelize some sugar for the flan topping.”
93. Add mushrooms or soy sauce for an extra umami boost in your soup.
• Umami (noun) - A savory taste, one of the five basic tastes, typically associated with meaty or rich flavors.
• Use “umami” when describing that savory depth found in foods like mushrooms, aged cheese, or soy sauce. Enhancing umami can lend a rich, restaurant-quality taste to home cooking.
• “This dish is full of umami—it’s savory and deeply satisfying.”
94. Emulsify the dressing by whisking oil and vinegar vigorously.
• Emulsify (verb) - To combine two liquids that don’t naturally mix, like oil and water, into a stable mixture.
• Use “emulsify” for creating smooth dressings, sauces, or mayonnaise. Continuous whisking or a blender helps unify the fats and liquids into a cohesive consistency.
• “Make sure to emulsify the sauce so it doesn’t separate on the plate.”
95. Spread the frosting evenly over the cake to create a smooth finish.
• Frosting (noun) - A sweet, creamy topping or filling for cakes and pastries, often made from butter, sugar, and flavorings.
• Use “frosting” to decorate and add sweetness to baked goods. Adjust texture with more sugar or liquid, and keep it cool to prevent melting or sliding off cakes.
• “I prefer cream cheese frosting on carrot cake—it’s tangy and sweet.”
96. Homemade chicken stock adds depth to your chicken noodle soup.
• Stock (noun) - A flavorful liquid made by simmering bones, meat, or vegetables, used as a base for soups and sauces.
• Use “stock” to build a rich foundation for many dishes. Skim off impurities while simmering, and strain for clarity. Freeze extras in portions for quick future use.
• “Should we use vegetable or beef stock for this stew?”
97. Knead the dough until it’s smooth and elastic, then let it rest.
• Dough (noun) - A mixture of flour and liquid (with possible additional ingredients) that is kneaded or shaped before cooking.
• Use “dough” as the base for breads, pastries, or pasta. Handling depends on recipe hydration. Rest times allow gluten to relax, making shaping and rolling easier.
• “Has the dough risen enough for us to shape the rolls?”
98. Bake the custard in a water bath to ensure it sets evenly.
• Custard (noun) - A sweet or savory mixture of milk or cream and egg, cooked gently to thicken.
• Use “custard” for creamy desserts or quiche fillings. Moderate heat is key—too high can scramble the eggs. A water bath or constant stirring helps maintain a silky texture.
• “Could you stir the custard so it doesn't curdle on the stovetop?”
99. Let the dough proof in a warm spot for about an hour.
• Proof (verb) - To let dough rise, or to dissolve yeast in warm liquid to confirm it's active before adding to dough.
• Use “proof” in bread-making to confirm yeast viability and allow dough to rise. Proper temperature (around 75–85°F) speeds fermentation, forming air pockets for fluffy bread.
• “Should we proof the yeast first to make sure it’s still good?”
100. Heat the griddle before pouring the pancake batter.
• Griddle (noun) - A flat cooking surface or pan used for preparing pancakes, tortillas, or grilling foods.
• Use “griddle” for items needing even, direct heat like pancakes or flatbreads. Preheat thoroughly to prevent sticking, and adjust heat carefully for consistent browning.
• “Do we have enough space on the griddle for all these burgers?”
101. Rest the steak for five minutes before slicing to keep it juicy.
• Rest (verb) - To let cooked or prepared food sit undisturbed for a short period, allowing juices to redistribute or flavors to settle.
• Use “rest” to improve final texture and flavor. For meats, it retains juices; for dough, it relaxes gluten. This short waiting period often makes a big difference.
• “We should rest the dough for 20 minutes so the gluten relaxes.”