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Food & Drink · Editorial deck

Ingredients & Technique

The building blocks and methods behind great cooking

29 cards~5 minReferences included

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3 chapters · 29 cards
  1. 01
    Flavor and ingredients13 cards · ~2 min
  2. 02
    Cooking with heat9 cards · ~2 min
  3. 03
    Preparation and food chemistry7 cards · ~1 min

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01
Prompt: This common crystalline seasoning has the chemical formula NaCl.
Food & DrinkA little curiosity
Ingredient or technique · RECALLThis common crystalline seasoning has the chemical formula NaCl.Think it. Then flip it.
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02
Prompt: This oil, pressed from olives, anchors Mediterranean cooking and is graded by acidity and extraction.
Food & DrinkA little curiosity
Ingredient or technique · RECALLThis oil, pressed from olives, anchors Mediterranean cooking and is graded by acidity and extraction.Think it. Then flip it.
✳ ahamora↻ Tap to reveal
03
Prompt: This pungent Allium sativum bulb is divided into cloves and changes aroma when chopped or crushed.
Food & DrinkA little curiosity
Ingredient or technique · RECALLThis pungent Allium sativum bulb is divided into cloves and changes aroma when chopped or crushed.Think it. Then flip it.
✳ ahamora↻ Tap to reveal

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The questions inside.

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  1. 01This common crystalline seasoning has the chemical formula NaCl.RECALL
  2. 02This oil, pressed from olives, anchors Mediterranean cooking and is graded by acidity and extraction.RECALL
  3. 03This pungent Allium sativum bulb is divided into cloves and changes aroma when chopped or crushed.RECALL
  4. 04An aromatic vegetable that forms the base of countless dishes. Releases a chemical irritant that causes eyes to water when cut.IDENTIFY
  5. 05This dairy ingredient is made by churning cream until its fat separates from the remaining liquid.RECALL
  6. 06This sour liquid forms through the fermentation of alcohol and serves in cooking, preserving, and cleaning.RECALL
  7. 07This condiment, fermented from soybeans, originated in China before spreading across East Asian cooking.RECALL
  8. 08This taste, the savory fifth basic taste, was identified and named by a Japanese chemist in the early 1900s.RECALL
  9. 09This herb, central to Italian and Southeast Asian cuisine, is a key ingredient in traditional pesto.RECALL
  10. 10This spice, made from tree bark, was once so valuable it was traded like a precious commodity.RECALL
  11. 11This spice consists of the dried, usually unripe fruits of Piper nigrum.RECALL
  12. 12This pod-bearing tropical tree produces a tangy brown fruit pulp used in chutneys, drinks and sauces.IDENTIFY
  13. 13This common English name describes the large, starchy cooking bananas often fried as tostones or cooked when ripe.IDENTIFY
  14. 14This technique cooks food quickly in hot fat, its name coming from the French word for jumping.RECALL
  15. 15This cooking method slowly cooks food in a covered vessel with a modest amount of liquid, often after browning.RECALL
  16. 16This technique briefly treats vegetables with boiling water or steam, often followed by rapid cooling.RECALL
  17. 17This technique browns food's surface at very high heat, building flavor through that browning reaction.RECALL
  18. 18This method cooks with dry oven heat, well suited to large cuts of meat and whole vegetables.RECALL
  19. 19This technique loosens browned pan bits with liquid, often becoming the base of a flavorful sauce.RECALL
  20. 20This French-named cooking method heats food in a sealed bag in a precisely temperature-controlled water bath.RECALL
  21. 21This method cooks over direct heat, producing the distinctive charred flavor and marks it's known for.RECALL
  22. 22This gentle moist-heat technique cooks foods such as eggs or delicate fish in liquid kept below a simmer.RECALL
  23. 23This technique soaks food in seasoned liquid, adding flavor and sometimes tenderizing meat with acid.RECALL
  24. 24This process blends normally unmixable liquids like oil and water, the basis of mayonnaise and vinaigrette.RECALL
  25. 25This browning process changes sugars when heated and, unlike the Maillard reaction, does not require amino acids.RECALL
  26. 26This chemical reaction browns food through amino acids and sugars, giving seared steak and toast their flavor.RECALL
  27. 27This phrase, French for everything in its place, means prepping ingredients before cooking starts.RECALL
  28. 28This technique rapidly combines ingredients or adds air, essential for making meringue and whipped cream.RECALL
  29. 29This technique develops gluten in dough, giving bread the chewy texture it's known for.RECALL

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