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Things you ought to know!

This chapter is full of the basic definitions and tools for creating a working relationship with your kitchen and the food in it.

• Topics in this section:

• Tools of the Trade

  • Non-power Tools

  • Power Tools

  • Tools of the Trade – Nice-to-Haves

• Stocking the Cupboard

  • Necessities

  • Selection of Herbs and Spices

  • Niceties

• Jargon

• Hygiene

• Testing Raw Ingredients

• Tips and Techniques

  • Separating an Egg

  • Working with Egg Whites

  • Thickening

  • Testing Cakes for ‘doneness’

  • Testing Bread for ‘doneness’

  • Whipping Cream

• Measuring Ingredients

• Oven Temperatures

• Roasting Temperatures and Times

• Confusion over Names

• Setting a Table

  • Table Settings

  • Knives and Forks

  • Crockery

  • Serviettes (Napkins)

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