The initial steps of cleaning, chopping, measuring, and arranging ingredients before cooking.

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A designated area in the kitchen where specific tasks are performed, often set up as part of mise en place.

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The number of servings or the amount a recipe produces.

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A list of food items required to prepare the recipe.

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A versatile, all-purpose knife with a broad and sharp blade. Used for chopping, slicing, dicing, and mincing a variety of foods.

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A knife with a saw-like edge, typically used for slicing bread or other foods with a hard exterior and soft interior, like tomatoes.

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A large, rectangular knife used for heavy-duty tasks like chopping through bone or tough meat. It can also be used for crushing garlic or giner.

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The sharp edge of the blade used for cutting. It can vary in shape, including straight, serrated, or granton (with dimples).

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The thick junction between the blade and the handle. It provides balance, strength, and helps protect the hand from slipping onto the blade.

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The transfer of harmful bacteria or substances from one surface or food to another, leading to foodborne illness.

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Illness caused by consuming contaminated food, often resulting from improper handling, cooking, or storage.

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The presence of harmful chemicals in food, which can occur when substances like cleaning agents or pesticides come into contact with food.

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Presence of harmful microorganisms, such as bacteria, viruses, or parasites, in food, leading to foodborne illness.

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The presence of foreign objects, such as hair, glass, or metal, in food, which can cause injury or harm if consumed.

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