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Everyday Learning
Free Cooking Basics Flashcards
Cooking gets dramatically easier once the vocabulary stops being fuzzy — sauté vs sear, simmer vs boil, fold vs stir. These cards pin down the techniques every recipe assumes you know.
Study these 10 starter cards
QUESTION
Tap the card to reveal the answer
QWhat is the difference between a boil and a simmer?
ABoil = big rolling bubbles; simmer = gentle small bubbles just below boiling
QWhat does "sauté" mean?
ACooking quickly in a little fat over fairly high heat
QWhy do you rest meat after cooking?
AJuices redistribute so they stay in the meat, not on the plate
QWhat does "blanch" mean?
ABriefly boil, then shock in ice water — keeps vegetables crisp and bright
QWhat is deglazing?
AAdding liquid to a hot pan to lift the browned bits into a sauce
QWhat is the Maillard reaction?
AThe browning reaction that creates deep flavor on seared food
QWhat does "fold" mean in baking?
AGently combining with a spatula to keep air in the mixture
QWhy salt pasta water?
AIt’s the only chance to season the pasta itself
QWhat is mise en place?
APrepping and arranging all ingredients before you start cooking
QWhat does "al dente" mean?
ACooked but still firm to the bite
Turn these into lasting memory
Reading answers is recognition — remembering them next month takes spaced repetition. Build your own cooking basics deck and we'll schedule every review at the right moment.
Create your free deck →How to study cooking basics with flashcards
- One fact per card. Recall the definition, then the WHY — knowing why you rest meat or salt pasta water is what upgrades your cooking.
- Rate honestly. After each card, choose Again, Hard, Good, or Easy — the spaced repetition algorithm uses your answer to decide when the card returns, right before you'd forget it.
- A few minutes daily beats marathons. Ten new cards a day is roughly 3,650 a year, retained. Deep dives: Do flashcards actually work? · How to stay consistent with studying · The best time of day to study.
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