Can You Answer These Kitchen Questions Great Home Cooks Should Know?

Roux is used to thicken soups, sauces and gravies. Usually, it's made with clarified butter, but you can also use oil or bacon fat. It only takes one or two minutes to prepare a roux.

There are 16 tablespoons in one cup. So, this means that are eight tablespoons in 1/2 cup. If you're diving or multiplying a recipe, this conversion will come in handy.

From cheese to carrots, many foods can be cut in this style. You can use a knife or a julienne peeler, a handy tool that will keep the pieces around the same size.

A double boiler is used to warm delicate ingredients like chocolate or custard. However, if you want to mash up food, the other three options will get the job done.

When you remove the skin of a fruit or vegetable, you are paring (or peeling) the food. You can do it with a vegetable peeler, knife or fancy peeling machine!

In the world of classical cuisine, velouté sauce is both important and versatile. It's used as a base for soups and sauces! Once you know how to make velouté, the possibilities are endless.

The term "shuck" refers to the shell or husk of something. So, "shucking" means to remove that shell or husk before cooking and eating. You can also shuck the shells from nuts.

It doesn't take much for wooden skewers to burn on a grill! Luckily, you can prevent this by soaking them in water for up to 30 minutes. Do this just before you thread the skewers through food.

Herbs, garlic and onion are often minced to evenly distribute flavor in a dish. However, it's possible to mince many types off foods, including meat. You can do so with a meat grinder.

A tortilla is basically a thin and round unleavened bread. And while tortillas can be made with different types of ingredients, corn and wheat flour are the traditional choices.

Poaching and boiling might seem similar, but they're actually quite different. In poaching, the liquid stays below the boiling point, about 160 to 180 degrees Fahrenheit.

Weeping happens when moisture drips or oozes from solid food. This can happen with dishes like jellies, meringues and custards. Often, it's a sign that the ingredients weren't prepared or cooked properly.

In a citrus fruit, the zest is the colored part of the peel. It can add color and flavor to your dishes! Use a fruit zester or grater to remove the zest from fruits like lemons, oranges or limes.

According to FoodSafety.gov, chicken should reach an internal temperature of 165 degrees Fahrenheit. This includes ground chicken, whole chicken and chicken thighs, legs and wings.

Hollandaise sauce gets its slightly tangy flavor from lemon juice. You can also add ingredients like salt, cayenne pepper and Worcestershire sauce for more flavor.

Roe is one of the best sources of healthy fats called omega-3 fatty acids. Red roe, which is red or orange, is often used in sushi. Black roe is also known as caviar.

To make balsamic vinegar, concentrated grape juice is fermented for 12 years in wooden kegs. It's also possible to buy balsamic vinegar that has been aged for 100 years!

One cup contains 16 tablespoons. So, 1/4 cup equals 4 tablespoons. This conversion is handy if you need to make half of a recipe — or lost your measuring cups.

Generally, water will boil at 212 degrees Fahrenheit. But did you know that altitude makes a difference? The higher the altitude, the lower the boiling point of water.

Brown stock is made by simmering animal bones that have already been roasted. This extra step caramelizes the bones and adds flavor, too! The stock can then be used for soups or stews.

"Rocket" comes from "roquette", the French word for arugula. It has a strong and peppery flavor that pairs well with milder ingredients like lettuce or mozzarella cheese.

Whether you're cooking beef, veal or lamb steak, the internal temperature should reach 145 degrees Fahrenheit. This will ensure that harmful bacteria is destroyed.

Aioli is often called garlic mayonnaise. It's made of garlic, egg yolks, lemon juice and olive oil. You can also add herbs and salt for extra flavor.

A garnish is a food item that makes your meal or drink look more attractive. In French, "garnish" translates "to adorn." Examples of garnishes include fresh herbs and lemon slices.

Raw meat can spread harmful bacteria. And if you leave it out at room temperature, the bacteria can easily multiply! You can prevent this by marinating raw meat in the refrigerator.

A griddle, or flat grill, is ideal for cooking foods like pancakes, crab cakes and quesadillas. The open and flat design of a griddle also makes it easier to flip food.

Raw meat, poultry and seafood can spread harmful bacteria. By using separate cutting boards, you can make sure germs don't spread to food that's ready to eat, like vegetables.

A glaze is made by simmering a liquid until some of it evaporates. This process, which is called reducing, creates a concentrated sauce-like substance. A little goes a long way!

Have you ever wondered how restaurants melt cheese on top of food? It's all thanks to a salamander! This kitchen appliance finishes off food by releasing heat from above.

Bok choy is also known as tatsoi, pak choi and spoon cabbage. Most types have edible stems and leaves. Bok choy is often used in stir fry, kimchi and soups.

If you need to divide or multiply a recipe, knowing this conversion can come in handy. You can use it for measuring ingredients like spices, baking soda and more.

According to the United States Department of Agriculture, you should always refrigerate food — raw or cooked — within two hours. Otherwise, bacteria can multiply and potentially spoil the food.

Every recipe yields a specific amount of food. Usually, this is listed as the number of servings. It's important to know the yield of a recipe when you're cooking for a group of people.

Root vegetables like carrots and radishes grow in the ground. They also thrive during cooler seasons! Meanwhile, eggplants grow above the ground and thrive in warm weather.

Dried herbs are three times stronger than fresh herbs. There are also three teaspoons in one tablespoon. Therefore, one teaspoon of dried herbs equals one tablespoon of fresh herbs.