Basic Cooking Terms

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To cut or chop food into very small pieces - like the size of tiny beads

To cut food into small cubes or squares

Small cube or dice - about 1/4 inch sides

Medium cube or dice - about 1/2 inch sides

Large cube or dice - about 3/4 inch sides

Similar to dicing but the food sizes don't have to be perfect or pretty

To cut food into short, thin strips - like the size of matchsticks

Heat water until it reaches 212 degrees Fahrenheit & has large bubbles reaching the surface

Heat water just below the boiling point. This features small bubbles rising to the top of the liquid

An airtight pot in which food can be cooked quickly under steam pressure. An instant pot's heat source is electric where a pressure cooker's heat source is boiling water.

A deep cooking pan, typically round, made of metal & with one long handle and a lid

Has a large diameter, flat bottom and lower, straight sides & one long handle

Typically have a larger diameter, flat bottom & low, slanted sides and a long handle

A large, deep pot that is typically used for soups & stocks

Has high & gently sloped sides that lead to a rounded bottom