Like any new skill, cooking takes time and practice. Learning and understanding of cooking basics will help you practice the skills you need to become a star in the kitchen.
Sharpen your cooking skills with these helpful tips:
- Start by picking a recipe and planning each step.
- TIP: Use this guide to see what fruits and vegetables are in season right now to help pick ingredients and recipes.
- Gather all the ingredients and utensils you need.
- Dry and liquid measuring cups are different from each other. Use a dry measuring cup for ingredients flour, sugar, baking soda, or powder. Liquid measuring cups are for oil, water, milk, melted butter, or any other fluid.
- If you don’t have the tools above, use your hand to help measure portion sizes.
Measuring Portion Sizes
Measurement Conversion Chart:
Use this chart to reference cooking measurement equivalents. This can be used for measuring liquids in a recipe.
|1 Tablespoon =||3 Teaspoons||0.5 fluid ounce|
|1/8 Cup =||2 Tablespoons||1 fluid ounce|
|1/4 Cup =||4 Tablespoons =||2 fluid ounces|
|1/3 Cup =||5 Tablespoons + 1 Teaspoon||2.65 fluid ounces|
|½ Cup =||8 Tablespoons =||4 fluid ounces|
|2/3 Cup =||10 Tablespoons + 2 Teaspoons||5.3 fluid ounces|
|¾ Cup =||12 Tablespoons =||6 fluid ounces|
|1 Cup =||48 Teaspoons =||8 fluid ounces|
|1 Cup =||16 Tablespoons =||8 fluid ounces|
|1 Pint =||2 Cups =||16 fluid ounces|
|1 Quart =||4 Cups =||32 fluid ounces|
|1 Gallon =||4 Quarts =||128 fluid ounces|
- Al Dente: Italian to describe pasta that is cooked until it offers a slight resistance to the bite.
- Baste: Foods moistened during cooking by pan drippings or by sauce for flavor and to prevent the food from drying out.
- Braise: To brown meat in a small amount of fat, then cook slowly in a covered container with a small amount of liquid.
- Broil: To cook on a grill under strong, direct heat.
- Cored: With the stem and hard center part removed.
- Cream: To stir or mix ingredients until they are soft and creamy.
- Diced: Cut up into cubes or squares about the size of dice.
- Fillet: To remove the bones from meat or fish. A fillet (or filet) is the piece after it has been boned.
- Minced: Finely chopped.
- Marinate: To allow food to stand in oil and acid mixture to add flavor or tenderize.
- A Pinch: Small amount you can pinch between your finger and thumb.
- Pitted or Seeded: With the pits or seeds removed.
- Poach: To cook food in hot liquid.
- Sauté: To cook something gently in a little oil.
- Simmer: To cook at a very gentle boil. A liquid is simmering when bubbles form slowly and break just below the surface.
- Stir Fry: To cook and stir small pieces of food quickly in a small amount of oil until just tender.
- To Taste: Taste it to see whether you want to add more or less of an ingredient.
- Toss: To mix together lightly.
c = Cup
t or tsp. = Teaspoon
T or Tbsp. or Tbs. = Tablespoon
oz. = Ounces
lb. = Pound