Title: Cooking Comprehensive — LearnCoachAssist

Q: What is mise en place?
A: "Everything in its place" — prepping and organizing all ingredients before cooking begins. Fundamental professional kitchen practice that reduces stress and errors.

Q: What is the difference between chop and dice?
A: Chop: irregular, rough cuts (1/4-1/2 inch). Dice: uniform, precise cubes (small dice = 1/4 inch, medium = 1/2 inch, large = 3/4 inch).

Q: How many tablespoons are in a cup?
A: 16 tablespoons = 1 cup.
8 tablespoons = 1/2 cup.
4 tablespoons = 1/4 cup.

Q: What does "al dente" mean?
A: "To the tooth" — pasta cooked to be firm to the bite, not soft or mushy. The pasta should offer slight resistance when chewed.

Q: What is carrying over cooking?
A: Residual heat continues cooking food after it's removed from the heat source. Always account for this (especially with proteins) to avoid overcooking.

Q: What is the difference between a boil and a simmer?
A: Boil: vigorous bubbles, 212°F/100°C, for pasta, potatoes. Simmer: gentle bubbles, 185-205°F/85-96°C, for sauces, stews, delicate foods.

Q: How many teaspoons are in a tablespoon?
A: 3 teaspoons = 1 tablespoon.

Q: What does "sear" mean in cooking?
A: Quickly cooking food at high temperature to create a browned crust. Enhances flavor through Maillard reaction.

Q: What is the difference between mince and chop?
A: Mince: very fine pieces (1/8 inch or smaller), used for garlic, herbs. Chop: irregular pieces (1/4-1/2 inch), used for vegetables.

Q: How many fluid ounces are in a cup?
A: 8 fluid ounces = 1 cup.

Q: What does "fold" mean in cooking?
A: Gently combining ingredients by cutting through mixture with spatula and lifting bottom over top. Used for incorporating whipped cream or egg whites without deflating.

Q: What is the difference between a pinch and a dash?
A: Pinch: amount that fits between thumb and forefinger (~1/8 teaspoon). Dash: quick shake from container (~1/16 teaspoon).

Q: How many cups are in a quart?
A: 4 cups = 1 quart.
2 pints = 1 quart.
4 quarts = 1 gallon.

Q: What does "blanch" mean?
A: Briefly cooking food in boiling water, then plunging into ice water. Sets color, loosens skins, partially cooks.

Q: What is the difference between grate and shred?
A: Grate: fine particles using small holes (lemon zest, parmesan). Shred: longer strips using large holes (cheese, carrots).

Q: What is the difference between bake and roast?
A: Bake: typically for breads, desserts, casseroles. Roast: for meat and vegetables at higher heat, often with fat.

Q: How do you convert Fahrenheit to Celsius?
A: Subtract 32, multiply by 5/9. Quick approximation: subtract 30, divide by 2.

Q: What does "marinate" mean?
A: Soaking food in seasoned liquid before cooking to tenderize and add flavor. Time varies from 30 minutes to overnight.

Q: What is the difference between dice and cube?
A: Dice: smaller uniform cuts (small = 1/4", medium = 1/2", large = 3/4"). Cube: larger uniform cuts (1 inch or more).

Q: How many grams are in an ounce?
A: 28.35 grams = 1 ounce. For water: 30mL = 1 ounce.

Q: What does "reduce" mean in cooking?
A: Simmering liquid to evaporate water, concentrating flavor and thickening consistency. Common for sauces, stocks, glazes.

Q: What is the difference between slice and chop?
A: Slice: thin, flat pieces (onions, tomatoes). Chop: irregular small pieces (vegetables).

Q: What does "score" mean in cooking?
A: Making shallow cuts in food surface. Used on fat cap of meat for rendering, on fish for even cooking, on chestnuts for peeling.

Q: How do you convert Celsius to Fahrenheit?
A: Multiply by 9/5, add 32. Quick approximation: double, add 30.

Q: What does "temper" mean in cooking?
A: Gradually adding hot liquid to cold ingredients (eggs, chocolate) to raise temperature without cooking/scrambling. Essential for custards, ganache.

Q: What is the difference between sauté and stir-fry?
A: Sauté: small amount of fat, medium-high heat, Western technique. Stir-fry: very hot wok, minimal oil, constant tossing, Asian technique.

Q: What does "deglaze" mean?
A: Adding liquid to hot pan to dissolve browned bits (fond) left after searing meat. Creates flavorful base for sauces.

Q: What does "julienne" mean?
A: Cut into matchstick-sized strips: 1/8 x 1/8 x 2 inches. Used for garnishes, stir-fries, uniform cooking.

Q: What does "emulsify" mean?
A: Combining two liquids that don't normally mix (oil and water/vinegar). Requires emulsifier (mustard, egg yolk) and vigorous whisking.

Q: What is the difference between simmer and poach?
A: Simmer: gentle bubbles, 185-205°F. Poach: barely any movement, 160-180°F, even gentler for delicate foods.

Q: What is the difference between sauté and pan-fry?
A: Sauté: high heat, small pieces, constant movement, little fat. Pan-fry: moderate heat, larger pieces, less movement, more fat.

Q: When should you use dry heat vs moist heat cooking?
A: Dry heat (roasting, grilling, sautéing): for tender cuts of meat, vegetables, when browning is desired. Moist heat (braising, steaming, poaching): for tough cuts, delicate foods, when moisture retention is priority.

Q: What is braising and what cuts work best?
A: Combination cooking: sear at high heat, then cook slowly in liquid in covered pot. Best for tough cuts with connective tissue (shoulder, shank, brisket) that need time to tenderize.

Q: What happens during the reverse sear technique?
A: Cook meat sous vide or low-and-slow first to desired internal temperature, then sear briefly at high heat for crust. Results in more even doneness with minimal gray band.

Q: What is shallow poaching vs deep poaching?
A: Shallow: liquid barely covers food (eggs, fish fillets). Deep: food fully submerged (whole chicken, fruit). Both are gentle, low-heat cooking (160-180°F/70-82°C).

Q: What is confit and how does it work?
A: Slow cooking food submerged in fat at low temperature (typically 185-200°F/85-93°C) for hours. Traditionally duck legs; now used for garlic, tomatoes, salmon. Fat acts as cooking medium and preservative.

Q: What is the difference between grilling and broiling?
A: Grill: heat from below, often with smoke flavor. Broil: heat from above in oven, no smoke. Both are high-heat, direct cooking methods.

Q: How does en papillote cooking work?
A: Food sealed in parchment paper and baked. Steam trapped inside cooks food gently while infusing with aromatics. No added fat needed.

Q: What is roasting and what foods work best?
A: Cooking with dry heat in an oven, typically at 375-450°F. Best for large cuts of meat, whole vegetables, where browning and concentrated flavor are desired.

Q: What is steaming and when is it best?
A: Cooking food above boiling water, not touching. Best for vegetables (retains nutrients), fish, dumplings. Preserves color and texture better than boiling.

Q: What is the difference between shallow frying and deep frying?
A: Shallow: food partially submerged in oil (1/4-1/2 inch), uses less oil. Deep: food completely submerged, uses more oil, creates even crisping.

Q: What is sous vide cooking?
A: Cooking food vacuum-sealed in precisely temperature-controlled water bath. Results in precise doneness from edge to edge. Long cooking times (1-72 hours).

Q: What is the difference between searing and caramelizing?
A: Searing: Maillard reaction (proteins + sugars) at high heat, creates brown crust. Caramelizing: only sugars browning at high heat. Both create flavor.

Q: What is pan roasting?
A: Starting food on stovetop to brown, then finishing in oven. Best for thick cuts of meat, fish filets, vegetables that need both crust and even cooking.

Q: What is the difference between blanching and parboiling?
A: Blanch: brief cooking, then ice bath to stop cooking (for color, peeling). Parboil: partially cook, finish by another method (for prep before freezing).

Q: What is stir-frying technique?
A: High heat, small pieces of food, constant motion in wok or skillet. Oil heats first, aromatics added, proteins cooked, vegetables added last. Sauce finishes the dish.

Q: What is the difference between baking and roasting?
A: Baking: typically for breads, desserts, foods without fat, at moderate heat (300-375°F). Roasting: for meats/vegetables with fat, higher heat (375-450°F).

Q: What is smoking as a cooking method?
A: Cooking with smoke from burning wood chips. Low and slow (225-275°F) for hours. Imparts flavor, preserves, tenderizes. Cold smoking adds flavor without cooking.

Q: What is the difference between poaching and simmering for eggs?
A: Poaching: gentle water, no bubbles, 160-180°F. Simmering: gentle bubbles, 185-200°F. Eggs need low temperature to prevent tough whites and watery yolks.

Q: What is the difference between grilling and smoking?
A: Grilling: high heat (400-500°F), fast cooking, direct heat. Smoking: low heat (225-275°F), slow cooking, indirect heat with wood smoke.

Q: What is a quick sauté technique?
A: Heat pan with small amount of fat until hot but not smoking. Add food in single layer, don't overcrowd. Cook quickly with minimal movement for browning.

Q: What is the difference between dry-heat and moist-heat cooking?
A: Dry-heat: no water or steam (roasting, grilling, baking, sautéing) — creates browning. Moist-heat: water/steam/liquid (poaching, steaming, braising) — preserves moisture.

Q: What is the difference between pan-searing and blackening?
A: Pan-searing: high heat, brown crust, any spices. Blackening: extremely high heat, heavily coated with spice blend, creates very dark crust.

Q: What is sweating vegetables?
A: Cooking vegetables in covered pan with small amount of fat over low heat. They release moisture and soften without browning. Base for soups, sauces.

Q: What is the difference between braising and stewing?
A: Braising: large cuts of meat, less liquid, cooked covered. Stewing: small bite-sized pieces, more liquid, often on stovetop. Both are slow, moist-heat cooking.

Q: What is the difference between boiling and parboiling?
A: Boiling: cook completely in vigorously bubbling water. Parboil: cook partially to finish later by another method (grilling, roasting, sautéing).

Q: What is the difference between pan-frying and shallow frying?
A: Terms often used interchangeably. Both use oil 1/4-1/2 inch deep. Pan-fry typically for single servings, shallow-fry for multiple pieces.

Q: What is the difference between searing and browning?
A: Technically the same effect (Maillard reaction). Sear: intentional high-heat browning at start. Brown: can happen anytime during cooking.

Q: What is flash frying?
A: Very quick deep-frying at high temperature for 30-60 seconds. Creates crispy exterior while keeping interior almost raw. Used for tempura, some Asian dishes.

Q: What is the difference between convection and conventional baking?
A: Convection: fan circulates hot air, faster, more even browning, lower temperature by 25°F. Conventional: static air, no fan.

Q: What is a julienne cut?
A: Matchstick-sized strips: 1/8 x 1/8 x 2 inches (3x3x50mm). Used for vegetables in stir-fries, garnishes, and uniform cooking.

Q: What is a chiffonade cut?
A: Thin ribbons of leafy greens or herbs. Stack leaves, roll tightly, slice thinly crosswise. Used for garnishes and wilting into dishes.

Q: How do you properly mince garlic?
A: Crush clove with knife side (optional), slice thinly, then rock knife back and forth until fine. Salt helps grind it down. Crushing releases more flavor; slicing is milder.

Q: What is the proper grip for a chef's knife?
A: Pinch grip: thumb and index finger pinch the blade just above the handle, remaining fingers wrap around handle. Gives maximum control and leverage.

Q: How should you wash mushrooms?
A: Wipe gently with damp cloth or soft brush. Mushrooms absorb water like sponges; washing makes them soggy and prevents proper browning.

Q: What is the difference between peel and zest?
A: Peel: outer colored skin only. Zest: outer colored skin with a tiny bit of pith (white part). Pith is bitter; zest contains aromatic oils.

Q: What is a brunoise cut?
A: Tiny cubes: 1/8 x 1/8 x 1/8 inch (3x3x3mm). Used for garnishes, fine mirepoix, delicate finishes. Made by first julienning, then cutting crosswise.

Q: What is a battonet cut?
A: Stick-shaped: 1/4 x 1/4 x 2-2.5 inches. Larger than julienne, smaller than standard dice. Used for uniform cooking of vegetables, French fry shape.

Q: What is a dice cut and sizes?
A: Uniform cubes: small (1/4"), medium (1/2"), large (3/4"). Start with battonet, then cut crosswise. Used for consistent cooking time.

Q: How do you dice an onion?
A: Cut onion in half through root, peel, make horizontal cuts, then vertical cuts, slice crosswise. Root holds onion together while cutting.

Q: How do you properly hold a knife while cutting?
A: Pinch grip on blade above handle, fingers curled under on guide hand (claw). Keep fingertips tucked to avoid cuts.

Q: What is a tourne cut?
A: Seven-sided football-shaped vegetable cut (about 2 inches long, 3/4 inch thick). Classic French technique for even cooking and elegant presentation.

Q: How do you properly cut bell peppers?
A: Cut top and bottom, remove core and seeds, make one vertical cut to open, flatten, remove membranes, slice into strips or dice.

Q: What is a chiffonade used for?
A: Thin ribbons of leafy herbs (basil, sage) or greens (spinach, kale). Used for garnishes, salads, or quick wilting into hot dishes.

Q: How do you cut tomatoes for salads?
A: Use serrated knife to avoid squishing. Cut through equator for wedges or slices. For cherry tomatoes, cut in half. For concasse: blanch, peel, seed, dice.

Q: What is a paysanne cut?
A: Thin, flat cuts (1/8 inch thick) of vegetables, often round or square. Used for garnish, soups, even cooking. Made from tourne or other cuts.

Q: How do you properly mince herbs?
A: Bunch leaves, chop with rocking motion. For woody stems (rosemary, thyme), strip leaves first. For soft stems (cilantro, parsley), stems can be included.

Q: What is a mandoline and what does it do?
A: Adjustable slicing tool for perfectly uniform cuts. Can make julienne, waffle cuts, paper-thin slices. Extremely sharp blade requires hand guard.

Q: How do you properly peel ginger?
A: Use edge of spoon to scrape off skin — removes only skin, wastes less ginger than peeler. Younger ginger has thinner skin.

Q: What is a macedoine cut?
A: Small dice: 1/4 x 1/4 x 1/4 inch. Same size as small dice, used specifically for fruit or vegetable garnishes in salads, appetizers.

Q: How do you properly segment citrus?
A: Cut off top and bottom, follow curve to remove peel and pith, cut between membranes to release segments. Suprême technique.

Q: What is a cocotte cut?
A: Small football shape similar to tourne but smaller (2 inches long, 1/2 inch thick). Used for garnishes, vegetables in consommé.

Q: How do you properly prepare garlic?
A: Crush with knife side (releases flavor), or slice (milder), or mince (intense). Remove green sprout (bitter) if present.

Q: What is the general conversion from fresh to dried herbs?
A: 3:1 ratio — 3 parts fresh = 1 part dried. Dried herbs are more concentrated; add them early in cooking. Add fresh herbs at the end.

Q: When should you add fresh vs dried herbs in cooking?
A: Fresh: add near the end to preserve delicate oils (basil, cilantro, dill). Dried: add early to allow rehydration and flavor infusion (oregano, thyme, rosemary).

Q: What herbs are "hardy" vs "softy" herbs?
A: Hardy (woody stems, withstand heat): rosemary, thyme, oregano, sage, bay leaf. Soft (delicate leaves): basil, cilantro, parsley, dill, mint.

Q: What is the flavor profile of cumin?
A: Earthy, nutty, warm with slight citrus notes. Essential in Mexican, Indian, Middle Eastern cuisine. Often paired with coriander (complementary).

Q: How should you store fresh vs dried herbs?
A: Fresh: wrap in damp paper towel, refrigerate, use within 5-7 days. Dried: airtight container, cool dark place, 6 months to 1 year.

Q: What does "blooming" spices mean?
A: Toasting whole spices in dry pan before grinding or cooking. Releases essential oils, intensifies aroma. Essential for curry powders, garam masala.

Q: What is the flavor profile of coriander?
A: Citrusy, slightly floral, warm. Seeds (whole/ground) and leaves (cilantro) taste different. Essential in Indian, Latin American, Middle Eastern cuisine.

Q: What is the flavor profile of cinnamon?
A: Warm, sweet, woody. Ceylon (sweet, delicate) vs Cassia (stronger, cheaper). Used in baking, desserts, curries, beverages.

Q: What is the flavor profile of paprika?
A: From mild/sweet to hot/smoky. Made from dried peppers. Hungarian: sweeter. Spanish: smoked (pimentón). Adds color and subtle flavor.

Q: What is the flavor profile of turmeric?
A: Earthy, slightly bitter, vibrant yellow. Anti-inflammatory properties. Essential in curries, must add with fat for absorption.

Q: How do you revive dried herbs?
A: Crush between fingers before adding to release oils. For leafy herbs, rehydrate in warm liquid before adding. They'll never match fresh but improve.

Q: What is the flavor profile of rosemary?
A: Piney, woody, resinous, minty. Hardy herb, stands up to roasting, grilled meats. Use sparingly — strong flavor can dominate.

Q: What is the flavor profile of thyme?
A: Earthy, floral, slightly minty, lemony. Hardy herb, essential in French cuisine. Works with poultry, beans, tomatoes.

Q: What is the flavor profile of oregano?
A: Pungent, earthy, slightly bitter. Essential in Mediterranean, Mexican cuisine. Dried often stronger than fresh.

Q: What is the flavor profile of basil?
A: Sweet, slightly peppery, anise-like. Most popular fresh herb. Pairs with tomatoes, mozzarella, pesto. Add at end — heat destroys it.

Q: What is the flavor profile of cilantro?
A: Fresh, citrusy, slightly soapy to some. Leaves (cilantro) and seeds (coriander) are different. Used in Mexican, Asian, Latin cuisine.

Q: What is the flavor profile of dill?
A: Light, fresh, grassy, slightly anise-like. Pairs with fish, potatoes, cucumbers. Both leaves and seeds used.

Q: What is the flavor profile of sage?
A: Earthy, piney, slightly peppery. Strong flavor, use sparingly. Classic with poultry, pork, stuffing.

Q: What is the flavor profile of nutmeg?
A: Warm, sweet, nutty, slightly spicy. Both fresh-grated (better) and ground available. Essential in béchamel, baking, custards.

Q: How do you store fresh basil longer?
A: Trim stems, place in glass of water like flowers, cover loosely with plastic, room temperature (not fridge — cold turns leaves black).

Q: What is the flavor profile of cardamom?
A: Floral, citrusy, slightly sweet, warming. Green pods: aromatic. Black pods: smokier. Essential in Indian, Scandinavian baking.

Q: What is the flavor profile of star anise?
A: Licorice-like, sweet, pungent. Essential in Chinese five-spice, Vietnamese pho. Whole pods for infusion, ground for baking.

Q: What is the flavor profile of cloves?
A: Intense, warm, sweet, slightly bitter. Very strong, use sparingly. Essential in ham glaze, mulled drinks, pumpkin pie.

Q: What is the flavor profile of bay leaf?
A: Subtle, earthy, slightly floral. Always remove before serving — sharp edges. Essential in soups, stews, braises.

Q: What is the internal temperature for medium-rare beef?
A: 130-135°F (54-57°C). Remove from heat at 125°F as carryover cooking raises it 5-10 degrees.

Q: What happens during protein denaturation?
A: Heat causes proteins to unfold and coagulate. Overcooking makes them squeeze out moisture, becoming tough and dry. This is why you rest meat.

Q: What is the difference between prime, choice, and select beef?
A: USDA grading based on marbling (intramuscular fat). Prime: most marbling, expensive. Choice: good marbling, widely available. Select: leanest, least expensive.

Q: Which cuts are best for slow cooking vs fast cooking?
A: Slow (braising, stewing): shoulder, shank, brisket, chuck — tough with connective tissue. Fast (grilling, pan-searing): tenderloin, ribeye, sirloin — naturally tender.

Q: What is the purpose of resting meat after cooking?
A: Allows juices to redistribute evenly. Cutting immediately releases juices onto the plate, leaving meat dry. Rest 5-10 minutes for steaks, 15-30+ minutes for roasts.

Q: What is the difference between chicken breasts and thighs for cooking?
A: Breasts: lean, white meat, dries out easily, cook to 165°F. Thighs: darker, more fat, more forgiving, can cook to 175°F+ without drying.

Q: What is the internal temperature for medium beef?
A: 140-145°F (60-63°C). Remove at 135-140°F, rest for doneness. Center is pink, exterior browned.

Q: What is the internal temperature for medium-well beef?
A: 150-155°F (65-68°C). Center slightly pink, mostly gray. Remove at 145-150°F, rest.

Q: What is the internal temperature for well-done beef?
A: 160°F+ (71°C+). No pink throughout. Not recommended for quality cuts as they become tough.

Q: What is the safe internal temperature for ground beef?
A: 160°F (71°C). Ground meat must be cooked higher than whole cuts because bacteria from surface gets mixed throughout.

Q: What is the difference between pork cuts: chop vs loin vs tenderloin?
A: Chop: from rib or loin, bone-in or boneless, grills well. Loin: larger cut from back, roasts well. Tenderloin: narrow, very lean, cooks quickly, dries easily.

Q: What is the internal temperature for fresh pork?
A: 145°F (63°C) with 3-minute rest time. Modern pork can be cooked slightly pink without safety risk. Overcooking makes it dry.

Q: What is the difference between lamb cuts: rack vs leg vs shoulder?
A: Rack: rib section, expensive, roasts or grills well. Leg: lean, large, roasts or braises. Shoulder: tougher, rich, best braised.

Q: What is the difference between steak cuts: ribeye vs sirloin vs filet?
A: Ribeye: marbled, flavorful, forgiving. Sirloin: lean, beefy, less expensive. Filet mignon: tenderloin, most tender, mildest flavor, expensive.

Q: How do you tell if fish is fresh?
A: Eyes: clear, not cloudy. Flesh: firm, springs back when pressed. Smell: ocean-like, not fishy. Gills: bright red/pink, not brown.

Q: What is the safe internal temperature for fish?
A: 145°F (63°C). Fish becomes opaque and flakes easily. Overcooking makes it dry; cook until just done.

Q: What is the difference between salmon species: Atlantic vs sockeye vs king?
A: Atlantic: farmed, mild, fattier. Sockeye: wild, deep red, stronger flavor. King (Chinook): largest, high fat, richest flavor.

Q: What is the internal temperature for duck?
A: 135-140°F (57-60°C) for medium-rare breast. Duck breast can be eaten pink like beef. Legs need longer cooking (175°F) to tenderize.

Q: What is the difference between white and dark meat chicken?
A: White: breast, wings, less fat, cooks faster, dries easier. Dark: thighs, legs, more fat, more flavor, more forgiving.

Q: How do you properly season meat before cooking?
A: Generously salt all sides 30-60 minutes before cooking for steaks (allows salt to penetrate). Just before cooking for thinner cuts. Pepper burns at high heat, add near end.

Q: What is the difference between shellfish: shrimp vs scallops vs lobster?
A: Shrimp: cook quickly, turn pink/opaque. Scallops: sear for crust, don't overcook. Lobster: boil or steam, shell turns red, meat turns opaque.

Q: What is the difference between skirt steak and flank steak?
A: Skirt: thinner, more intense beefy flavor, more marbling. Flank: thicker, leaner, needs slicing against grain. Both need high heat, quick cooking.

Q: What is the difference between veal and regular beef?
A: Veal: young cattle, lighter color, milder flavor, more tender, more expensive. Cooks similarly but faster due to lower fat.

Q: How do you properly store fresh meat?
A: Refrerate immediately, use within 2-3 days for ground, 3-5 days for whole cuts. Freeze for longer. Never leave at room temperature more than 2 hours.

Q: What is the difference between bone-in vs boneless meat?
A: Bone-in: more flavor, cooks more evenly, but harder to carve. Boneless: easier to cook and serve, but can dry faster.

Q: Which vegetables should NOT be stored in the refrigerator?
A: Potatoes, onions, garlic, tomatoes, winter squash. Cold damages texture and flavor. Store in cool, dark, dry place.

Q: How do you prevent potatoes from greening and sprouting?
A: Store in dark place, away from onions (onions emit gas that accelerates sprouting). Remove any sprouted ones promptly.

Q: What is the difference between boiling, steaming, and blanching vegetables?
A: Boiling: fully submerged in water, nutrient loss possible. Steaming: above water, retains more nutrients and color. Blanching: brief boiling then ice bath to stop cooking and set color.

Q: What vegetables benefit from roasting at high heat?
A: Root vegetables (carrots, parsnips, beets), cruciferous (cauliflower, Brussels sprouts), squash. High heat (400-425°F/200-220°C) caramelizes natural sugars.

Q: How do you keep cut vegetables from browning?
A: Acidic bath: lemon juice or vinegar in water. For avocados: citrus directly on cut surface. For apples: salted water (then rinse). Enzymatic browning is oxygen-triggered.

Q: Which vegetables should be stored in the crisper drawer?
A: Leafy greens, broccoli, cauliflower, carrots, celery. High humidity drawer for leafy greens, low humidity for others.

Q: How do you properly store fresh herbs?
A: Soft herbs (basil, cilantro, parsley): upright in water like flowers. Woody herbs (rosemary, thyme): wrapped in damp paper towel. Both refrigerate except basil.

Q: What is the difference between sweet and hot peppers?
A: Sweet: bell peppers, no heat, used for flavor, color. Hot: jalapeño, serrano, habanero, contain capsaicin, measured in Scoville units.

Q: How do you reduce the heat from hot peppers?
A: Remove seeds and white membrane (most heat is there). Use dairy to neutralize capsaicin in mouth. Wear gloves when handling.

Q: Which vegetables need to be peeled and which don't?
A: Should peel: potatoes, carrots (optional), eggplant (mature). Don't need: zucchini, summer squash, young carrots, most peppers (seeds removed).

Q: What is the difference between spring onions and shallots?
A: Spring onions: immature onions, mild, entire plant edible. Shallots: small, milder than onions, delicate, used in vinaigrettes, sauces.

Q: How do you properly store tomatoes?
A: Room temperature stem-side down. Refrigeration ruins texture/flavor. Use within week of ripening. Overripe: refrigerate or process.

Q: What is the difference between leafy greens: spinach, kale, arugula?
A: Spinach: tender, cooks down significantly. Kale: hearty, holds texture, benefits from massage. Arugula: peppery, best raw, wilts quickly.

Q: How do you properly cook mushrooms?
A: Dry sauté first to release moisture, then add fat. Don't overcrowd pan. Avoid washing — wipe clean. More heat = better browning.

Q: What is the difference between summer and winter squash?
A: Summer: thin skin, edible, tender (zucchini, yellow squash). Winter: hard skin, inedible, dense flesh (butternut, acorn, pumpkin).

Q: How do you properly store onions?
A: Cool, dry, well-ventilated area, away from potatoes. Once cut, refrigerate in airtight container, use within week.

Q: What is the difference between cabbage varieties: green, red, Napa?
A: Green: crisp, slightly peppery. Red (purple): similar but earthier. Napa: sweeter, milder, more delicate. All can be eaten raw or cooked.

Q: How do you properly cook Brussels sprouts?
A: Trim ends, halve, roast at 400°F until crispy edges. Boiling makes them sulfurous. Pan-fry with bacon for flavor.

Q: What is the difference between asparagus: thick vs thin spears?
A: Thick: more tender, can be peeled. Thin: more fibrous, cook faster. Both snap at woody end to trim.

Q: How do you properly cook corn on the cob?
A: Boil 3-5 minutes, or grill (husk on for steaming, off for charring). Don't overcook or becomes starchy.

Q: What is the difference between milk fat percentages?
A: Whole: 3.25% fat. 2%: reduced fat. 1%: low fat. Skim: fat-free. Higher fat = richer, better for sauces, baking. Lower fat = lighter, for drinking, custards.

Q: What happens when milk curdles in cooking?
A: Acid or high heat causes casein proteins to separate from whey. Intentional: cheese, yogurt. Unintentional: broken sauces, curdled soup.

Q: What is the difference between butter and margarine in baking?
A: Butter: 80% fat, contains milk solids, water. Gives better flavor but different melting point. Margarine: 100% fat (usually vegetable oil), higher melting point, may affect texture.

Q: How do you temper eggs for custards or ice cream?
A: Slowly add hot liquid to beaten eggs while whisking constantly, about 1/3 at a time. Raises egg temperature gradually without cooking/scrambling them.

Q: What is the difference between heavy cream and half-and-half?
A: Heavy cream: 36-40% fat, whips, thickens sauces. Half-and-half: 10.5-18% fat, milk + cream mixture, doesn't whip, lighter.

Q: What is the difference between salted and unsalted butter?
A: Salted: contains added salt (about 1/4 tsp per stick), longer shelf life. Unsalted: pure butter flavor, preferred for baking to control salt.

Q: What is the difference between cream cheese, mascarpone, and ricotta?
A: Cream cheese: tangy, dense, American. Mascarpone: Italian, richer, less tangy. Ricotta: whey-based, grainier, lighter.

Q: What is the difference between yogurt varieties: Greek, regular, Icelandic?
A: Greek: strained, thicker, more protein. Regular: unstrained, thinner. Icelandic (skyr): ultra-strained, most protein, very thick.

Q: How do you properly store cheese?
A: Hard cheeses: wrapped in wax paper, refrigerated. Soft cheeses: airtight container. Blue cheese: separate from others to prevent mold spreading.

Q: What is the difference between fresh and aged mozzarella?
A: Fresh (bocconcini, ovolini): soft, moist, mild, milky. Aged (low-moisture): firmer, saltier, melts better for pizza.

Q: What is the difference between soft-ripened cheeses: brie, camembert, goat?
A: Brie: mild, creamy, bloomy rind. Camembert: stronger, earthier, smaller wheel. Goat (chèvre): tangy, distinct flavor, various textures.

Q: What is the difference between hard cheeses: cheddar, parmesan, gruyère?
A: Cheddar: sharp to mild, American/British. Parmesan: aged Italian, granular, nutty. Gruyère: Swiss, nutty, melts beautifully.

Q: How do you prevent cheese from clumping in sauces?
A: Toss cheese with flour before adding, or add gradually while whisking over low heat. Use room-temperature cheese.

Q: What is the difference between sour cream and crème fraîche?
A: Sour cream: American, 18-20% fat, can curdle at high heat. Crème fraîche: French, 30%+ fat, doesn't curdle, richer.

Q: What is the difference between long-grain and short-grain rice?
A: Long-grain (basmati, jasmine): cooks fluffy, grains separate. Short-grain (arborio, sushi rice): releases starch, becomes creamy/sticky.

Q: How do you cook perfect basmati rice?
A: Ratio 1:1.5 rice to water. Rinse until water runs clear, soak 30 min. Bring to boil, cover, simmer 12-15 min, rest 10 min off heat. Fluff with fork.

Q: What is the purpose of toasting rice before cooking?
A: Develops nutty flavor, firms grains to prevent mushiness. Common in pilaf and biryani.

Q: What makes pasta water "salted like the sea"?
A: Heavily salted water — about 1-2 tablespoons salt per 4 quarts/liters. Seasons pasta from inside out; essential for proper flavor.

Q: Why does pasta water matter for sauce?
A: Starchy cooking water binds sauces, helps them cling to pasta. Always reserve a cup before draining.

Q: What is the difference between white rice varieties: arborio, jasmine, basmati?
A: Arborio: short-grain Italian, creamy (risotto). Jasmine: long-grain Thai, floral, sticky. Basmati: long-grain Indian, fluffy, nutty.

Q: What is the difference between brown and white rice?
A: Brown: whole grain with bran and germ, nutty flavor, longer cooking, more nutrients. White: polished, milder, cooks faster, less nutritious.

Q: What is the difference between pasta shapes: long vs short vs stuffed?
A: Long (spaghetti, fettuccine): coated sauces. Short (penne, rigatoni): chunky sauces, ridges hold sauce. Stuffed (ravioli, tortellini): minimal sauce needed.

Q: How do you cook perfect jasmine rice?
A: Rinse, ratio 1:1.25 rice to water. Bring to boil, cover, simmer 12 min, rest 10 min. Don't stir — breaks grains.

Q: What is the difference between quinoa varieties: white, red, black?
A: White: mildest, fluffiest. Red: earthier, holds shape better. Black: crunchiest, most dramatic. All need rinsing to remove bitter coating.

Q: What is the difference between whole wheat and white pasta?
A: Whole wheat: more fiber, nuttier, heartier texture. White: milder, smoother. Whole wheat takes longer to cook, sauce helps texture.

Q: What is the Maillard reaction?
A: Chemical reaction between amino acids and reducing sugars at high heat (300°F+/150°C+). Creates browning, crust, complex flavors. Different from caramelization (which is just sugars).

Q: How do you maximize the Maillard reaction?
A: Dry surface, high heat (above 300°F/150°C), slightly alkaline environment (pinch of baking soda on meat helps).

Q: What is gelatinization and when does it occur?
A: Starch granules absorb water and swell when heated, thickening liquids. Occurs around 150-180°F (65-82°C). Essential for sauces, gravies, roux.

Q: What is caramelization and at what temperature?
A: Oxidation of sugars producing browning and complex flavors. Begins around 320°F/160°C, optimal 340-380°F/170-195°C. Can burn (taste bitter) above 380°F/195°C.

Q: What is an emulsion and what is a temporary vs permanent emulsion?
A: Mixture of two immiscible liquids (oil and water). Temporary: vinaigrette, breaks over time. Permanent: mayonnaise, hollandaise, stabilized by emulsifier (egg yolk, mustard).

Q: How does acid affect protein structure?
A: Acid partially denatures proteins, making them more tender but potentially mushy if overdone. Used in ceviche (fish), marinades, poaching liquids.

Q: What causes overcooking to make meat tough?
A: Heat causes muscle fibers to contract tightly, squeezing out moisture. Connective tissue breaks down eventually (braising), but lean protein just gets tough.

Q: How does salt affect protein during cooking?
A: Salt helps proteins retain moisture (brining) and can denature them slightly for tenderness. Also draws moisture out if applied too early (salting eggs).

Q: What is the difference between Maillard reaction and caramelization?
A: Maillard: amino acids + reducing sugars, savory flavors. Caramelization: just sugars, sweet flavors. Both create browning but at different temps.

Q: How does sugar affect cooking temperatures?
A: Lowers freezing point (ice cream). Raises boiling point (candy making). Burns at lower temps than Maillard reaction. Affects texture in baking.

Q: What is the science of rising bread?
A: Yeast feeds on sugars, produces CO2 which gets trapped in gluten network. Heat causes gas to expand (oven spring), then yeast dies at 140°F.

Q: What causes gluten development?
A: Mixing flour and water causes glutenin and gliadin to form gluten network. More mixing/development = stronger dough (chewy bread). Less = tender (cakes).

Q: How does fat create tenderness in baked goods?
A: Fat coats flour proteins, preventing gluten formation. Also creates pockets when melted (creaming method). More fat = more tender.

Q: What is the science of leavening with baking powder vs baking soda?
A: Baking powder: contains acid + base, activated by heat/moisture. Baking soda: needs acid in recipe (buttermilk, vinegar). Both produce CO2.

Q: How does acidity affect baking?
A: Activates baking soda, tenderizes gluten, stabilizes egg whites (meringue), affects setting time. Too much: can taste sour, inhibit browning.

Q: What causes cookies to spread vs stay puffy?
A: More sugar/butter = more spread. More flour/egg = more puffy. Temperature affects too — cold dough spreads less.

Q: What is the difference between convection and conventional cooking science?
A: Convection: moving air transfers heat more efficiently, faster cooking, more even results. Conventional: still air, heat transfer by radiation/conduction only.

Q: How does humidity affect cooking?
A: High humidity: slower evaporation, can affect baking (soggy crusts). Low humidity: faster evaporation, drier results. Consider when adjusting recipes.

Q: What is the USDA danger zone for food?
A: 40°F-140°F (4°C-60°C). Bacteria grow most rapidly in this range. Don't leave perishable food out more than 2 hours (1 hour if above 90°F/32°C).

Q: What is cross-contamination and how do you prevent it?
A: Transfer of harmful bacteria from one food to another. Prevention: separate cutting boards for raw meat and produce, wash hands between tasks, sanitize surfaces, don't reuse marinades.

Q: What are the USDA safe internal temperatures?
A: Poultry (whole): 165°F (74°C)
Ground meats: 160°F (71°C)
Fresh beef/pork: 145°F (63°C) + 3 min rest
Fish: 145°F (63°C)

Q: How do you safely defrost meat?
A: Three safe methods: refrigerator (slowest, best), cold water (sealed, changed every 30 min), microwave (cook immediately). Never defrost at room temperature.

Q: What is the proper way to hold a knife while walking?
A: Blade behind you, sharp edge facing backward, or carry in a knife sheath. Never run with knife, never cover blade with towel.

Q: What are the signs of food spoilage?
A: Off odor, slimy texture, discoloration, mold. When in doubt, throw it out. Pathogenic bacteria often have no smell/taste.

Q: How do you prevent cross-contamination with cutting boards?
A: Use color-coded boards: red for raw meat, green for produce, yellow for poultry, blue for seafood. Or wash thoroughly with hot soapy water between uses.

Q: What is the safe cooking temperature for eggs?
A: 160°F (71°C) for egg dishes. For recipes with raw eggs (caesar, mousse), use pasteurized eggs. Runny yolks are fine if eggs are pasteurized.

Q: How long can you keep leftovers in the refrigerator?
A: 3-4 days maximum. Freeze for longer storage. Reheat to 165°F internal temperature.

Q: What is the proper handwashing technique for cooking?
A: Wet hands, soap, scrub 20 seconds (sing "Happy Birthday" twice), rinse, dry with clean towel. Wash after handling raw meat, eggs, or using restroom.

Q: How do you properly sanitize kitchen surfaces?
A: Wash with hot soapy water first, then sanitize with bleach solution (1 tablespoon bleach per gallon water) or commercial sanitizer. Let air dry.

Q: What should you do if you cut yourself while cooking?
A: Apply direct pressure with clean cloth, elevate if possible. For minor cuts: clean, apply antibiotic ointment, bandage. For deep cuts: seek medical attention.

Q: How do you prevent grease fires?
A: Never leave hot oil unattended, keep splatter guard handy, don't overfill pan. If fire starts: turn off heat, slide lid over pan, never use water.

Q: What is the difference between food-borne illness and food poisoning?
A: Food-borne illness: infection from bacteria/virus/parasite (salmonella, norovirus). Food poisoning: toxin from bacteria (staph, botulism) already in food.

Q: How do you safely handle hot cookware?
A: Use dry oven mitts or pot holders — wet ones conduct heat. Handle from side, not above. Place on heat-resistant surface.

Q: What is the difference between use-by and sell-by dates?
A: Sell-by: for store inventory. Use-by/Best-by: for quality, not safety. Trust your senses for spoiled food regardless of dates.

Q: How do you prevent burns in the kitchen?
A: Use back burners when possible, turn handles inward, use dry mitts, open lids away from you, keep fire extinguisher nearby.

Q: What is the proper way to use a knife?
A: Cut away from body, keep fingers curled (claw grip), keep knife sharp (dull requires more force), clean immediately after use.

Q: How do you store food safely in the refrigerator?
A: Raw meat on bottom shelf to prevent dripping. Leave space for air circulation. Don't overfill — prevents proper cooling.

Q: What is the difference between a chef's knife, santoku, and paring knife?
A: Chef's knife: 8-10 inch, all-purpose, rocking motion. Santoku: 5-7 inch, Japanese, straighter edge, chopping/dicing. Paring: 3-4 inch, detail work, peeling.

Q: What type of pan is best for searing meat?
A: Cast iron or carbon steel. They hold heat well, develop good crust. Stainless steel also works but preheat thoroughly. Avoid non-stick for high-heat searing.

Q: What is the difference between sheet pans, jelly roll pans, and cookie sheets?
A: Sheet pan: 1-inch rim, versatile. Jelly roll: 1/2-inch rim, lighter. Cookie sheet: no rim or very low rim, for cookies needing air flow.

Q: When should you use a non-stick vs stainless steel pan?
A: Non-stick: delicate foods (eggs, fish), low-fat cooking. Stainless steel: searing, deglazing, sauces, durability.

Q: What is the difference between boning knife and fillet knife?
A: Boning: stiff blade, remove meat from bones. Fillet: flexible blade, remove skin/bones from fish. Both have pointed tips.

Q: What is a bread knife and when is it used?
A: Long, serrated blade for cutting through crusty bread without crushing. Also works for tomatoes, cakes with delicate textures.

Q: What is the difference between cast iron and enameled cast iron?
A: Cast iron: needs seasoning, can't use acidic foods long, excellent for searing. Enameled: no seasoning needed, acidic foods okay, less stick.

Q: What is a Dutch oven and what is it used for?
A: Heavy pot with tight-fitting lid, cast iron or enameled. Perfect for braising, soups, baking bread (creates steam), one-pot meals.

Q: What is the difference between a sauté pan and a frying pan?
A: Sauté pan: straight sides, more surface area, better for sauces. Frying pan (skillet): sloped sides, easier flipping, lighter weight.

Q: What is a chef's knife used for?
A: All-purpose knife: chopping, slicing, dicing. 8 inches is standard length. Rocking motion for mincing herbs, chopping vegetables.

Q: What is a santoku knife best for?
A: Chopping, dicing, slicing. Japanese design with flat blade (no tip), works well for vegetables, thinner than chef's knife.

Q: What is a paring knife used for?
A: Detailed work: peeling, deveining shrimp, trimming vegetables. Small (3-4 inch) blade gives maximum control.

Q: What is the difference between aluminum and stainless steel cookware?
A: Aluminum: excellent heat conduction, reactive to acidic foods. Stainless steel: poor conduction (often has aluminum core), non-reactive, durable.

Q: What is a wok and what is it used for?
A: High-sided round-bottom pan (or flat for electric). Designed for stir-frying: high heat, minimal oil, constant tossing. Also steaming, deep-frying.

Q: What is a food processor best for?
A: Pureeing sauces, chopping vegetables, making dough, grating cheese. Different attachments for slicing, shredding. Faster but less control than knife.

Q: What is an immersion blender (stick blender) used for?
A: Pureeing soups directly in pot, making smoothies, emulsifying dressings. Easier to clean than regular blender, portable.

Q: What is the ratio for vinaigrette?
A: 3 parts oil to 1 part acid (vinegar/citrus). Classic: mustard helps emulsify. Season with salt, pepper, optional herbs.

Q: How do you make a basic roux?
A: Equal parts fat (butter) and flour by weight. Cook fat, whisk in flour, cook to desired color: white (2-3 min), blond (5-7 min), brown (8-10+ min). Base for sauces, gravies.

Q: What are the mother sauces?
A: 1. Bechamel (milk + roux)
2. Veloute (chicken/veal stock + roux)
3. Espagnole (brown stock + roux)
4. Tomato (tomatoes + stock)
5. Hollandaise (egg yolk emulsion)

Q: How do you make scrambled eggs perfectly?
A: Low heat, constant gentle movement. Whisk eggs with cream/milk optional, season after cooking. Stop slightly underdone, carryover finishes. Never brown scrambled eggs.

Q: What is the ratio for perfect steamed rice?
A: 1 cup rice : 1.25-1.5 cups water. Rinse rice, bring to boil, cover, simmer 18 min, rest 10 min off heat.

Q: What is bechamel sauce used for?
A: White sauce base from milk and roux. Used in lasagna, mac & cheese, souffles, creamed vegetables.

Q: How do you make hollandaise?
A: Egg yolks, butter (clarified), lemon juice over double boiler. Whisk constantly, add butter slowly. Base for eggs Benedict, asparagus.

Q: What is pan sauce and how is it made?
A: Sauce made in same pan protein was cooked. Deglaze fond with wine/stock, reduce, mount with butter. Captures cooking flavors.

Q: How do you make perfect fried eggs?
A: Medium-low heat, butter/oil in pan. Crack egg, cook until whites set, baste with hot fat for sunny-side up. Flip for over-easy/hard.

Q: How do you make veloute sauce?
A: Chicken, veal, or fish stock + roux (1:1 butter/flour ratio). Lighter than bechamel. Base for gravy, chicken pot pie, creamed dishes.

Q: How do you make espagnole sauce?
A: Brown stock (beef/veal) + brown roux + mirepoix + tomato puree. Simmer, skim. Highly concentrated, reduced to demi-glace.

Q: How do you make basic tomato sauce?
A: Crushed tomatoes, olive oil, garlic (lightly browned, not burnt), basil (added at end). Simmer 20-30 min. Sugar optional to cut acidity.

Q: How do you make perfect omelet?
A: Whisk eggs with splash of water (makes lighter). Butter in pan over medium heat. Add eggs, push edges to center, tilt pan, fill, fold. Don't overcook.

Q: What is the ratio for basic pancake batter?
A: 1 cup flour, 1 cup milk, 2 eggs, 2 tablespoons sugar, 2 teaspoons baking powder. Mix until just combined — lumps okay. Rest 10 min.

Q: How do you make simple syrup?
A: 1:1 ratio sugar to water. Heat until dissolved. Can make rich simple syrup (2:1) for sweeter result. Essential for cocktails, beverages.

Q: How do you make garlic bread?
A: Butter softened, mix with minced garlic, parsley, salt. Spread on bread, bake at 375°F until golden (10-15 min). Can add cheese.

Q: How do you make mashed potatoes?
A: Peel and boil potatoes until tender. Drain, return to hot pan briefly to dry. Mash with butter and warm milk. Season to taste.

Q: How do you make basic gravy?
A: Drippings from roasted meat + roux (flour cooked in fat). Whisk in stock, simmer to thicken. Season with salt, pepper, herbs. Strain if desired.

Q: Which pasta shapes pair with chunky vs smooth sauces?
A: Chunky sauces: rigatoni, penne, shells, fusilli — texture holds sauce. Smooth/creamy sauces: fettuccine, spaghetti, linguine — coating works best.

Q: How do you make carbonara sauce properly?
A: No cream. Egg yolks + pecorino romano cheese + pasta water create emulsion. Cook guanciale/pancetta first, toss with hot pasta, eggs off heat.

Q: What is the key to perfect al dente pasta?
A: Cook 1-2 minutes less than package directions. Reserve starchy cooking water before draining. Finish cooking in sauce with pasta water.

Q: How do you make bolognese sauce?
A: Sauté carrots, celery, onion (soffritto). Add ground meat, brown. Add tomato paste, cook. Add wine, reduce. Add tomatoes/milk, simmer long (2-3+ hours).

Q: How do you make aglio e olio?
A: Pasta + olive oil + garlic + red pepper flakes + parsley. Garlic should be golden, not brown. Toss hot pasta, add reserved pasta water.

Q: How do you make pesto?
A: Basil, pine nuts, parmesan, garlic, olive oil. Process in food processor or mortar and pestle. Add cheese at end to avoid bitterness.

Q: How do you make Alfredo sauce?
A: Butter + heavy cream + parmesan. Simmer cream, reduce slightly, add cheese, melt. Authentic has no garlic, but many American versions add it.

Q: How do you make puttanesca sauce?
A: Tomatoes, olive oil, anchovies, capers, olives, garlic, chili flakes. No cream. Bold, salty, briny flavor profile.

Q: How do you make clam sauce?
A: Clams (steamed in wine/garlic) + white wine + garlic + parsley. White sauce: broth/cream base. Red sauce: tomatoes added. Both use clams' cooking liquid.

Q: How do you make cacio e pepe?
A: Pecorino romano + black pepper + pasta water. Toss hot pasta with grated cheese and pepper, adding pasta water to create creamy emulsion. No cream.

Q: How do you make pasta primavera?
A: Spring vegetables (asparagus, peas, peppers) + pasta + light cream or olive oil sauce. Vegetables cooked separately, combined at end.

Q: What can substitute for buttermilk?
A: Mix 1 cup milk + 1 tablespoon white vinegar/lemon juice, let sit 10 min. Or use plain yogurt thinned with water.

Q: What substitutes for fresh herbs?
A: Dried herbs (3:1 ratio fresh to dried), or herb pastes (in tubes), or frozen herbs. Adjust timing: dried early, fresh late.

Q: What replaces eggs in baking?
A: For binding: flax egg (1 T ground flax + 3 T water), applesauce (1/4 cup), mashed banana (1/2 ripe). For leavening: commercial egg replacer, extra baking powder.

Q: What can substitute for heavy cream?
A: For whipping: coconut cream (chilled). For sauces: half-and-half + butter, or evaporated milk. Results vary by application.

Q: What substitutes for butter in baking?
A: Coconut oil (1:1), olive oil (3/4 amount), applesauce (half amount for lower fat). Each affects flavor and texture differently.

Q: What can substitute for flour in thickening?
A: Cornstarch (half amount, needs boiling), arrowroot (half amount, clear finish), tapioca (half amount, glossy finish). Each has different properties.

Q: What substitutes for wine in cooking?
A: For white: chicken/vegetable stock + splash of vinegar. For red: beef stock + balsamic. For deglazing: stock, broth, or just water.

Q: What replaces sour cream?
A: Greek yogurt (similar texture, tangy), crème fraîche (richer), buttermilk (thinner). Each affects flavor slightly differently.

Q: What substitutes for buttermilk in fried chicken?
A: Milk + vinegar/lemon juice (as above), or plain yogurt thinned slightly. The acid helps tenderize and creates tangy flavor.

Q: What can replace cream cheese?
A: Neufchâtel (lower fat), mascarpone (richer), Greek yogurt (tangier, lower fat), or cottage cheese blended smooth.

Q: What substitutes for breadcrumbs?
A: Crushed crackers, cornflakes, panko (crispier), or ground nuts. Each adds different texture and flavor.

Q: What replaces soy sauce?
A: Tamari (gluten-free), coconut aminos (soy-free, sweeter), or fish sauce (different flavor profile, use less).

Q: What can substitute for tomato paste?
A: Tomato sauce reduced, ketchup (sweeter), or fresh tomatoes cooked down. Ratios vary by application.

Q: What substitutes for fresh ginger?
A: Ground ginger (much stronger, use 1/8 amount), pickled ginger (different flavor), or galangal (Thai substitute).

Q: What replaces mayonnaise?
A: Greek yogurt (lighter, tangier), sour cream (similar), mashed avocado (for spreads), or hummus. Each has different flavor profile.

Q: What can substitute for maple syrup?
A: Honey (stronger flavor), agave nectar (neutral), or brown sugar dissolved in water. Ratios similar but flavors differ.

Q: What replaces parmesan cheese?
A: Pecorino romano (saltier, sheep's milk), asiago (milder), aged gouda (different profile). For vegan: nutritional yeast.

Q: Why did my sauce break/curdle?
A: Heat too high, added cold to hot too quickly, or acid destabilized emulsion. Fix: temper slowly, keep low heat, add acid gradually or at end.

Q: Why is my roast meat dry?
A: Overcooked (internal temp too high) or not rested. Next time: use thermometer, remove 5-10°F under target, rest properly.

Q: Why didn't my cookies spread?
A: Too much flour, dough too cold, or wrong butter (too cold/straight from fridge). Soften butter to room temperature, reduce flour slightly.

Q: Why is my bread dense and heavy?
A: Under-kneaded (insufficient gluten development), killed yeast (water too hot), under-proofed, or oven too cold.

Q: Why does my garlic turn blue/green?
A: Reaction with sulfur compounds in other ingredients (onions, garlic, herbs) or with copper. Harmless but alarming. Avoid reactive metals.

Q: Why are my vegetables mushy after cooking?
A: Overcooked, overcrowded pan, or wrong cooking method. Next time: cook shorter time, don't overcrowd, use higher heat for roasting/sautéing.

Q: Why did my hollandaise break?
A: Eggs cooked too fast, added butter too quickly, or got too hot. Fix: start with fresh egg yolk, temper slowly, keep water barely simmering.

Q: Why does my rice come out gummy?
A: Too much water, over-stirred, or not rinsed. Next time: use less water, don't stir, rinse before cooking to remove excess starch.

Q: Why didn't my meringue stiffen?
A: Bowl/grease contamination (use glass/metal, clean), egg whites too cold (room temp best), or under-whipped. Cream of tartar helps.

Q: Why are my pancakes flat?
A: Baking powder expired, batter overmixed, or griddle not hot enough. Fresh leavener, gentle mixing, preheated pan.

Q: Why does my pasta stick together?
A: Not enough water, not stirred initially, or rinsed after cooking. Use plenty of water, stir after adding, only rinse for cold pasta salad.

Q: Why is my caramel grainy?
A: Sugar crystals formed on side of pot, stirred too early, or impurities. Don't stir after sugar dissolves, brush sides with water, start with clean pot.

Q: Why didn't my yeast dough rise?
A: Yeast dead (water too hot), not enough time, or too cold environment. Water should be 105-110°F, dough needs warm place to rise.

Q: Why does my fish smell strong?
A: Not fresh or overcooked. Fresh fish has mild ocean smell. Soak in milk before cooking to reduce strong odor.

Q: Why is my soup salty?
A: Added salt during cooking with reduction, or ingredients naturally salty (bacon, cheese). Can't remove easily. Add acid (vinegar, lemon) to balance.

Q: Why are my hard-boiled eggs hard to peel?
A: Eggs too fresh (use older ones), shocked too long in ice, or not peeled soon after cooking. Older eggs peel more easily.

Q: Why didn't my roux thicken properly?
A: Didn't cook long enough (needs 2+ min), used wrong ratio (should be 1:1 fat:flour), or added liquid too cold. Cook until bubbly, whisk constantly.

Q: Why is my stir-fry soggy?
A: Overcrowded pan (food steams instead of fries), vegetables not drained, or sauce too liquid. Cook in batches, drain canned vegetables, reduce sauce.

Q: What are classic herb/spice pairings with proteins?
A: Chicken: rosemary, thyme, sage, tarragon
Beef: rosemary, thyme, black pepper
Pork: sage, fennel, apple
Fish: dill, parsley, tarragon, lemon

Q: What complements tomato-based dishes?
A: Basil, oregano, garlic, onion, red pepper flakes, parmesan. Mediterranean/Italian flavor profile.

Q: What flavors pair well with chocolate?
A: Vanilla, cinnamon, chili (Mexican), sea salt (enhances flavor), orange, mint, raspberry. Dark chocolate pairs with bolder flavors.

Q: What are classic spice blends and their origins?
A: Garam masala (India): cumin, coriander, cardamom, cinnamon, cloves
Five spice (China): star anise, cloves, cinnamon, Sichuan pepper, fennel
Herbes de Provence (France): savory, rosemary, thyme, oregano, marjoram

Q: What pairs well with lemon in cooking?
A: Chicken, fish, garlic, olive oil, herbs (thyme, parsley), berries, white wine. Acid cuts richness, brightens dishes.

Q: What flavors complement avocado?
A: Lime, cilantro, tomato, onion, jalapeño, garlic. Classic guacamole profile. Also pairs with eggs, toast, seafood.

Q: What herbs pair with potatoes?
A: Rosemary, thyme, parsley, dill, chives. Hardy herbs can be cooked with potatoes; soft herbs added at end.

Q: What flavors go well with pork?
A: Apple, sage, fennel, rosemary, garlic, mustard. Sweet and savory combinations work well (fruit glazes, herbs).

Q: What complements beef?
A: Red wine, mushrooms, onions, garlic, rosemary, thyme, black pepper. Bold flavors that stand up to rich meat.

Q: What herbs pair with lamb?
A: Rosemary, mint, oregano, garlic, lemon. Classic combinations: rosemary-garlic, mint-yogurt sauce.

Q: What flavors go with salmon?
A: Dill, lemon, capers, fennel, soy, ginger. Both delicate (dill) and bold (soy-ginger) work well.

Q: What pairs with mushrooms?
A: Thyme, rosemary, garlic, shallots, white wine, cream. Earthy flavors that enhance mushroom's natural umami.

Q: What complements corn?
A: Butter, salt, lime, chili powder, cheese, cilantro. Sweet corn benefits from salty and bright flavors.

Q: What flavors go with carrots?
A: Cumin, coriander, ginger, honey, orange, thyme, dill. Roasted carrots develop sweetness, enhanced by spices.

Q: What complements Brussels sprouts?
A: Bacon, pancetta, balsamic, maple, parmesan, lemon. Strong flavors balance sprouts' bitterness.

Q: What pairs with cauliflower?
A: Curry, garlic, lemon, parmesan, bread crumbs, bacon. Mild flavor accepts many seasonings.

Q: What flavors complement squash?
A: Sage, nutmeg, cinnamon, brown sugar, maple, thyme, rosemary. Sweet, earthy, warming spices.

Q: What goes well with green beans?
A: Almond, lemon, garlic, shallots, bacon, mushroom. Crunchy texture pairs with nuts, bright with acid.

Q: What is brunoise cut dimensions?
A: Tiny cubes: 1/8 x 1/8 x 1/8 inch (3x3x3mm). Used for garnishes, fine mirepoix, delicate finishes. Made by julienning first, then cutting crosswise.

Q: What is mirepoix and what are its components?
A: Aromatic vegetable base for soups, stews, sauces. Classic French: 2 parts onion, 1 part carrot, 1 part celery. Cajun "the holy trinity": onion, celery, bell pepper.

Q: What is the order of prep work (mise en place) priority?
A: 1. Long-cooking items (roasting vegetables, braising meats)
2. Base aromatics (onions, garlic, mirepoix)
3. Quick-cooking items (greens, seafood)
4. Garnishes and finishing

Q: What is a small dice cut?
A: Uniform 1/4 inch cubes. Made from battonet (1/4" sticks) cut crosswise. Used for consistent cooking of vegetables.

Q: What is a medium dice cut?
A: Uniform 1/2 inch cubes. Made from slightly larger battonet. Most common dice size for general cooking.

Q: What is a large dice cut?
A: Uniform 3/4 inch cubes. Made from large battonet. Used for stews, chunky soups where vegetables shouldn't disappear.

Q: What is the difference between fine brunoise and regular brunoise?
A: Fine: 1/16 inch cubes (tiny). Regular: 1/8 inch cubes. Fine used for fine garnishes, regular for general mirepoix.

Q: What is the purpose of cutting vegetables uniformly?
A: Ensures even cooking. Different sizes cook at different rates — some would be raw while others overcooked. Professional standard.

Q: What is the "holy trinity" in Cajun cooking?
A: Onion, celery, bell pepper (2:1:1 ratio). Replaces carrots in French mirepoix. Base for gumbo, jambalaya, étouffée.

Q: What is sofrito and what are its components?
A: Spanish/Italian aromatic base: tomatoes, onions, garlic, olive oil, sometimes peppers. Cooked down to paste-like consistency. Foundation for many dishes.

Q: What is the difference between concasse and brunoise?
A: Concasse: peeled, seeded, diced tomatoes (1/4-1/2"). Brunoise: tiny uniform cubes (1/8") of any vegetable. Concasse specific to tomatoes.

Q: What is the proper way to organize prep stations?
A: Group by cooking order: long-cook items first, aromatics second, quick items last. Keep hot and cold separate. Clean as you go.

Q: What is the difference between chop and rough chop?
A: Chop: somewhat consistent, 1/4-1/2" pieces. Rough chop: more irregular, larger (1/2-3/4"), for rustic dishes where appearance matters less.