Bootcamp Vocabulary

French for "putting in place". Refers to the prep and organization of ingredients and equipment before cooking.

The initial steps of cleaning, chopping, measuring, and arranging ingredients before cooking.

A designated area in the kitchen where specific tasks are performed, often set up as part of mise en place.

The number of servings or the amount a recipe produces.

A list of food items required to prepare the recipe.

A versatile, all-purpose knife with a broad and sharp blade. Used for chopping, slicing, dicing, and mincing a variety of foods.

A knife with a saw-like edge, typically used for slicing bread or other foods with a hard exterior and soft interior, like tomatoes.

A large, rectangular knife used for heavy-duty tasks like chopping through bone or tough meat. It can also be used for crushing garlic or giner.

The sharp edge of the blade used for cutting. It can vary in shape, including straight, serrated, or granton (with dimples).

The thick junction between the blade and the handle. It provides balance, strength, and helps protect the hand from slipping onto the blade.