What are some chef words? vocab?

Answer 1

Dice: to cut food into cube shapes
Mince: shred (mince the green onions)
Sauté: to fry at high heat
Simmer: cook just below boil
Baste: to moisten some kind of meat with liquid
Caramelize: to heat sugar until it turns into a dark brown
Broil: to cook something w/ direct heat
Julienne: cut thinly
Marinade: to immerse food in a flavoring; usually before cooking
Defrost: to melt something until room temp.
Bake: to cooking using the oven
Stir-fry: to deep-fry using a skillet at high heat

good luck!

Answer 2

Dice, Mince, Fold, Saute, Simmer, Baste, Caramelize, Brown, Soft Peaks, Hard Peaks, Bundt, Broil, Cream of Tartar, Mound, Mold, Knead, Rise, Yeast, Dash, Sprinkle, Frost,

Answer 3

The tall poofy hat is a toque.
A mise en place (say meezon ploss) is a collection of ingredients that have been pre-measured and otherwise prepared.
Mirepoix (say meerapwah) is a mixture of celery, carrot, and onion (usually diced) that is typically sweated (cooked in fat on low heat in order to bring out the liquid) as an ingredient in soups.

Answer 4

julienne, broil, marinade, defrost, spatula, steam, bake, stir-fry, devein

add on to the above list...