Catalog / Cooking & Baking Essentials Cheatsheet
Cooking & Baking Essentials Cheatsheet
A comprehensive guide covering essential cooking and baking techniques, ingredient information, and helpful tips for home cooks and bakers of all levels.
Essential Cooking Techniques
Basic Knife Skills
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Dicing |
Cutting food into uniform cubes for even cooking. |
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Mincing |
Chopping food into very fine pieces. |
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Chopping |
Cutting food into roughly equal, bite-sized pieces. |
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Julienning |
Cutting food into long, thin matchsticks. |
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Brunoise |
Dicing julienned food into tiny (3mm) cubes. |
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Chiffonade |
Rolling leafy greens and slicing thinly. |
Cooking Methods
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Sautéing |
Cooking food quickly in a small amount of fat over medium-high heat. |
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Braising |
Searing food, then cooking it in liquid for a long period of time. |
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Grilling |
Cooking food over direct heat from a grill. |
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Roasting |
Cooking food in an oven with dry heat. |
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Steaming |
Cooking food using steam. |
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Poaching |
Cooking food gently in liquid just below boiling point. |
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Deep Frying |
Cooking food submerged in hot oil. |
Sauce Basics
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Béchamel |
Milk-based sauce thickened with a white roux. |
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Velouté |
Stock-based sauce thickened with a roux. |
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Espagnole |
Brown stock-based sauce thickened with a brown roux. |
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Tomato Sauce |
Tomato-based sauce. |
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Hollandaise |
Emulsified sauce made with egg yolks, butter, and lemon juice. |
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Mayonnaise |
Emulsified sauce made with egg yolks, oil, and vinegar or lemon juice. |
Essential Baking Techniques
Mixing Methods
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Creaming Method |
Creaming together fat (butter) and sugar until light and fluffy. |
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Rubbing Method |
Rubbing cold fat into flour to create a flaky texture. |
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Foaming Method |
Incorporating air into eggs for a light and airy texture. |
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Two-Stage Method |
Combining dry ingredients with softened fat, then adding liquids. |
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One-Bowl Method |
Combining all ingredients in one bowl. |
Working with Yeast
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Proofing Yeast |
Dissolving yeast in warm water with sugar to check for viability. |
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Kneading Dough |
Developing gluten in dough by stretching and folding. |
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Bulk Fermentation |
Allowing dough to rise in a warm place. |
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Shaping Dough |
Forming dough into desired shapes before baking. |
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Proofing Shaped Dough |
Allowing shaped dough to rise again before baking. |
Working with Chocolate
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Tempering Chocolate |
Heating and cooling chocolate to specific temperatures to create a stable crystal structure for a glossy finish and snap. |
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Melting Chocolate |
Melting chocolate gently to avoid seizing. |
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Using Cocoa Powder |
Sifting cocoa powder to prevent lumps in batters. |
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Storing Chocolate |
Storing chocolate in a cool, dry place away from strong odors. |
Ingredient Substitutions & Tips
Common Substitutions
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Egg |
1/4 cup applesauce, mashed banana, or flaxseed meal mixed with water. |
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Butter |
Margarine, shortening, coconut oil, or avocado oil. |
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Milk |
Almond milk, soy milk, oat milk, or other plant-based milk. |
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Sugar |
Honey, maple syrup, agave nectar, or stevia (adjust liquid accordingly). |
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Flour |
Almond flour, oat flour, gluten-free flour blend. |
Baking Tips
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Always preheat your oven to the correct temperature. |
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Use an oven thermometer to ensure accurate temperature. |
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Measure ingredients accurately, especially for baking. |
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Use room temperature ingredients for better emulsification. |
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Don’t overmix batters; it can lead to tough baked goods. |
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Let baked goods cool completely before frosting or slicing. |
Cooking Tips
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Taste as you go and adjust seasonings accordingly. |
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Use high-quality ingredients for best results. |
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Don’t overcrowd the pan when sautéing or searing. |
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Let meat rest after cooking before slicing to retain juices. |
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Use a sharp knife for safer and more precise cutting. |
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Keep your knives sharp to prevent accidents. |
Essential Equipment
Must-Have Cooking Tools
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Chef’s Knife: For chopping, slicing, and dicing. |
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Cutting Board: A stable surface for cutting. |
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Mixing Bowls: For combining ingredients. |
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Measuring Cups and Spoons: For accurate measurements. |
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Spatulas and Whisks: For mixing and stirring. |
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Pots and Pans: Various sizes for different cooking needs. |
Must-Have Baking Tools
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Baking Sheets: For baking cookies, pastries, etc. |
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Cake Pans: For baking cakes. |
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Parchment Paper: Prevents sticking and makes cleanup easier. |
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Stand Mixer or Hand Mixer: For mixing batters and doughs. |
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Rolling Pin: For rolling out dough. |
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Wire Rack: For cooling baked goods. |