1. To cook pasta so it has a slight "bite" to it
   To overcook pasta
2. To blanch pasta
   To bake pasta

When you cook pasta until it's al dente, you're cooking it until it has a slight bite to it. If you cook the pasta past the al dente stage, you might overcook it!

1. To taste the food for saltiness
   To pour a sauce over the food in various stages of the cooking process
2. To season the food with salt and pepper
   To chop vegetables

You'll often hear about cooks basting a turkey or another type of roast. This just means that they're pouring a sauce or the drippings from the roasting pan over the roast throughout the cooking process.

1. Baking an egg
   Butterflying a chicken
2. Cutting vegetables into thin strips
   Pouring a sauce over a roast

When you cut vegetables into thin strips, you're cutting them into "julienne" strips. This is great for carrots and bell peppers.

1. Cooking a soft-boiled egg
   Cooking a hard-boiled egg
2. Scrambling an egg
   Poaching an egg

Poaching an egg refers to submerging a cracked egg into simmering water. Some chefs add a small amount of vinegar to the water to help "set" the egg whites.

1. A cracked egg that is pan fried
   An egg that is baked
2. A cracked egg that is cooked in simmering water
   An egg that is cooked in its shell so that its white is partially solid and the yolk is runny and soft

You'll typically see cooks and chefs cooking a soft-boiled egg in boiling water for just a few minutes. This is so the egg is mostly cooked, but the white is soft and the yolk is soft and runny.

1. A mixture of flour and fat
   Cook eggs and peppers together
2. A salt and sugar mixture
   Shock pasta in freezing cold water

When you cook flour together with a type of fat, like oil or butter, you'll create something called a roux, which is typically a nutty brown color. A roux is used to thicken a sauce or soup, such as gumbo.

1. Flour, water and sugar
   Carrots, cabbage and lettuce
2. Onions, bell peppers and celery
   Salt, pepper and paprika

Onions, bell peppers and celery make up something called "the holy trinity" of cooking. This is used quite frequently as the base for some classic Southern dishes.

1. Carrots, onions and celery
   Bowls, plates and spoons
2. Flour, baking soda and salt
   Pasta, pasta sauce and meatballs

A mirepoix consists of onions, celery and carrots. This is great as a base for many homestyle recipes, such as chicken noodle soup.

1. To baste a roast
   All of your prep work is done and ingredients are set up for cooking
2. To broil a steak
   To softly cook pasta noodles

Mise en place refers to having all of your ingredients prepped, measured out and set up nearby so they're ready for use. This allows for organization throughout the cooking process, without scrambling to find ingredients as you cook.

1. Seasoning herbs with salt and pepper
   To pick herbs from the garden
2. A bundle of herbs
   To make a decorative bouquet of herbs

A "bouquet garni" refers to herbs that are bundled together and floated in a liquid during cooking. These herbs are easily removed before serving. A bouquet garni is often used to enhance the flavor of soups, stocks and stews.

1. Cinnamon
   Soy sauce
2. Bread crumbs
   Yeast

If you're making bread from scratch, you'll need water, flour, salt and, most importantly, yeast. This allows the bread dough to increase in size, or rise.

1. Coriander
   Marjoram
2. Fennel
   Butter

Butter is not an herb, but the rest of the options in the list are! Other types of herbs include thyme, cilantro, mint and parsley.

1. Salty butter
   Melted butter
2. Compound butter
   Sweet butter

Compound butter involves mixing butter and other flavorful ingredients, such as herbs, garlic and peppers. This enhances the base flavor of the butter and is great for soups and steaks.

1. Paring it
   Blanching it
2. Roasting it
   Baking it

To pare an apple, or another type of vegetable or fruit, means to cut off the skin or outer layer. This is often done with a paring knife.

1. Olive oil
   Peanut oil
2. Vegetable oil
   Safflower oil

Olive oil has a very low smoke point and should not be used for deep frying foods. If an oil has a low smoke point, that means it will start to break down and smoke at a lower temperature, adding an unpleasant taste to foods.

1. Roasting them
   Broiling them
2. Basting them
   Brining them

Brining is a technique that involves soaking food in a salty solution. Meats are sometimes brined before they're cooked. For vegetables and fruits, brining is related to pickling.

1. 165
   145
2. 150
   130

You should never eat chicken that has not been cooked to 165 degrees Fahrenheit internal temperature, to ensure that no bacteria remain. Of course, it's okay to then refrigerate your cooked chicken and eat it cold!

1. A runny sauce
   A mixture of flour and salt
2. A sauce that is brown in color and rich in texture and flavor
   A mixture of onions, celery and peppers

Popular in French cooking, a demi-glace is used to enhance the richness of steaks and roasts. It should be rich brown in color, akin to melted milk chocolate.

1. Brining
   Confit
2. Pitting
   Blanch

A confit is a piece of protein, often duck or chicken, that is slowly cooked in its own fat. You can also confit vegetables, like onions or garlic, in a flavorful oil such as olive oil or clarified butter.

1. A garlic-based sauce that is popular in Mediterranean cuisine
   A rich brown gravy
2. Spaghetti sauce that is seasoned with oregano
   A confit of onions and apples

A traditional Mediterranean aioli is often white or yellow in color, and is made up of garlic and olive oil. It's also similar to mayonnaise, albeit a little bit thinner. These days, an aioli can refer to any elevated mayonnaise-based sauce

1. French
   Japanese
2. Chinese
   Irish

A remoulade sauce has French origins and is considered to be a "spruced up" version of aioli or mayonnaise. It's often enhanced with spices, herbs and seasonings, and may be used as a salad dressing.

1. To roast a chicken under direct heat
   To baste a chicken in its juices
2. To check if the chicken is cooked enough
   To cut a chicken in a way that creates an even layer of thickness

You'll often see chefs butterfly a chicken to create an even layer of thickness. This allows for the chicken to be cooked more evenly when baking or grilling.

1. Mint
   Lavender
2. Thyme
   Caper

You've probably heard of capers, which are edible flower buds of the Flinders rose plant. Capers are great for fish dishes, in a sauce of lemon and cream.

1. 2
   5
2. 6
   3

There are five mother sauces in French cooking, which are considered to be classic bases of great French recipes. The five mother sauces are: tomato sauce, Hollandaise sauce, Espagnole sauce, béchamel sauce and velouté sauce.

1. Béchamel sauce
   Hollandaise sauce
2. Gravy
   Tomato sauce

Hollandaise sauce is a component of the classic eggs Benedict and is made up of egg yolks, butter, and frequently lemon juice. It's rich and creamy in texture.

1. To cook a steak in simmering water
   To cook a steam to medium
2. To cook a steak to well done
   To cook a steak that is seared on the outside but rare on the inside

"Pittsburgh-style" refers to charring a steak on the outside and leaving the center very rare. This is also called a "black and blue" steak.

1. Rare
   Medium rare
2. Medium
   Medium well

A rare steak has an internal temperature of between 115 and 125 degrees Fahrenheit. A rare steak should have a bright red center and runny juices.

1. Tomato sauce
   Gravy
2. Velouté sauce
   Hollandaise sauce

A velouté sauce is a combination of a roux and a stock, such as chicken stock or fish stock. A roux is a cooked mixture of flour and a type of fat, such as oil or butter.

1. Lavender
   Pine nuts
2. Ghost peppers
   Egg yolks

Egg yolks are a key component in a classic béarnaise sauce, which may also be enhanced with shallots, lemon juice and herbs. This type of sauce is great on steaks and fish.

1. To tie a food item together so it doesn't fall apart during the cooking process
   To chop it with a knife
2. To baste it in its own juices
   To deep fry it in peanut oil

You've probably heard of trussing a chicken or a turkey with butcher's twine. This just means that parts of the protein are held together during the cooking process, often to ensure even cooking or to hold a filling inside.

1. Hollandaise sauce
   Gravy
2. Chimichurri
   Roux

A chimichurri sauce is great on steak. It is made up of herbs, oil, parsley, vinegar and garlic. This is often a vibrant green color.

1. Chimichurri
   Pesto
2. Hollandaise sauce
   Tartar sauce

Pesto is bright green in color and actually originates from Italy. The sauce is typically made up of pine nuts, cheese, olive oil, garlic and herbs.

1. It adds sweetness to baked goods.
   It's acidic in nature and is used to add volume and texture to baked goods.
2. It's a type of salt.
   It's a substitute for sour cream.

Cream of tartar is used in a variety of baked items, including meringue and angel food cake. It is a byproduct of the winemaking process, and it's powdery, not creamy.

1. Flour, sugar, yeast and water
   Carrots, celery, onions and peppers
2. Apples, oranges, cherries and kiwi
   Marjoram, fennel, rosemary, thyme and basil

Herbes de Provence is actually a mixture of all different kinds of dried herbs. While it can vary, standard Herbes de Provence typically includes marjoram, fennel, rosemary, thyme and basil. Some blends may include tarragon, savory, sage or lavender.

1. Tomato sauce
   Pesto
2. Tapenade
   Hollandaise

A tapenade is a smooth paste of olives and oil, along with capers, anchovies and herbs. This is great for spreading on toast or as a dip for veggies.