Gathering and preparing ingredients and assembling tools

Selecting menu prices and marketing the restaurant

Decorating the dining room for special events

Serving guests while clearing tables efficiently

Butterfat free of milk solids

Salted butter with added brine

Foamy butter with trapped air

Browned butter with nutty notes

Burning them during toasting

Cooling them too quickly

Adding salt before toasting

Grinding them while still whole

A bundle of herbs and aromatics for soups or stews

A mixture of clarified butter and flour for sauces

A French term for chilled water with ice

A selection of toasted seeds for garnish

Increase moisture retention and tenderize meat

Add sweetness and caramelize surfaces

Create a crispy crust on baked items

Reduce cooking time and add smokiness

Cooking time is shorter for blanching

Parboiling always uses salted water

Parboiling uses dry heat without liquid

Blanching requires simmering without bubbles

Flour, crumbs, egg wash

Crumbs, flour, egg wash

Egg wash, crumbs, flour

Flour, egg wash, crumbs

Use only whole eggs in the wash

Cook at a very high temperature

Add extra salt to the crumbs

Refrigerate for 30 minutes before cooking

To shock or refresh blanched or par-cooked items and stop cooking

To sanitize utensils between uses

To thicken sauces that are too thin

To rapidly freeze meats before slicing thin

Fill a plastic container with ice only and place food on top

Use warm water with ice cubes to avoid thermal shock

Fill a metal container with ice and cold water; ensure ingredients are submerged at or below liquid level

Place ice directly on food in a shallow pan without water

Release of sugars from plant cell walls

Absorption of fat into starch granules

Evaporation of water into steam quickly

Change from a semiliquid to solid state

Rice grains swelling in hot water

Bread crust browning under heat

Vegetables softening while simmering

Raw eggs turning firm when cooked

Sugars caramelize in dry heat environments

Lipids melt and coat food surfaces evenly

Proteins unfold and bond together tightly

Starch granules absorb moisture and swell

Broiling, grilling, roasting, baking

Blanching, boiling, steaming, poaching

Poaching, simmering, boiling, sous vide

Steaming, poaching, gentle simmering

Roasting, baking, sautéing, pan-frying

Poaching, steaming, simmering, boiling

Broiling, grilling, roasting, deep-frying

Pan-frying, stir-frying, baking, BBQ

160–185 degrees Fahrenheit

120–140 degrees Fahrenheit

200–212 degrees Fahrenheit

186–199 degrees Fahrenheit

Sugar breaks down in presence of protein

Starch absorbs water and becomes soft

Water vaporizes and cooks food faster

Fats melt and transfer heat efficiently

Proteins darken and develop complex flavors

Starch turns clear and thickens the mixture

Water reaches a rolling boil and evaporates

Fats separate and make sauces unstable

Both require temperatures above 212°F

Both rely on dry air or fat for heat

Both foods are submerged in a hot liquid

Both produce intense browning reactions