Basic methods like sautéing and boiling that form the foundation of culinary skills.

The process of developing original dishes, combining ingredients and techniques.

Essential abilities in cooking, including knife skills, seasoning, and presentation.

Practices ensuring a safe cooking environment, such as proper handling of knives and food.

Distinct combinations of tastes and aromas that define a dish's overall flavor.

A cooking method involving quick frying in a small amount of oil or fat.

Cooking food in water or broth at high temperatures until it becomes tender.

A dry heat cooking method, typically used for breads, pastries, and casseroles.

Techniques for safely and efficiently using knives in food preparation.

Methods for arranging food on a plate to enhance visual appeal.

Adding decorative elements to a dish for enhanced presentation.

Combining foods that complement each other in flavor and texture.

Enhancing the flavor of food using salt, herbs, spices, and other ingredients.

The process of writing down ingredients and instructions for a dish.

A visual tool that categorizes and describes different flavors and their relationships.

Personal style and creativity showcased through cooking and recipe development.

A physical collection of original recipes compiled by the student.

The process of innovating and experimenting with flavors and techniques.

The art of arranging food attractively on a plate.

The practice of preparing a dish multiple times to refine and perfect it.

Essential equipment used in cooking, such as knives, pots, and pans.

The overall setup and organization of the kitchen for efficient cooking.

Constructive criticism received from peers to improve cooking skills.

The systematic recording of cooking methods and outcomes for future reference.

The personal growth and skills development experienced through cooking.