Cooked so that the pasta is firm to the bite rather than soft and mushy.

Temperature at which large bubbles rise from the bottom of the pot and continually break surface

This is a thickener made of equal parts cooked flour and fat:

To quickly cut food into irregular-shaped pieces.

The spread of harmful bacteria from one food or surface to another is:

The range at which bacteria rapidly multiplies.

To cut food into small uniformly-sized pieces about 1/4" (pea-size) in size:

A technique used to gently combine a light, airy ingredient with a heavier one:

A cutting technique of cutting food into thin matchstick-strips about 1/8".

Combining dough ingredients by folding, pressing, and turning until it is smooth and elastic; usually on a floured surface.

The amount of servings a recipe makes:

To soak in a seasoned liquid to add flavor and/or tenderize:

A combination of chopped onions (50%), carrots (25%), and celery (25%):

To beat ingredients rapidly to incorporate air and increase volume:

To cook in liquid just below the boiling point in which small bubbles rise gently to the surface:

To have everything needed out and ready before cooking begins:

To cut food (like garlic) into very small pieces about 1/8" in size:

To soften and lightly cook quickly in a small amount of fat:

To zero the scale after placing the holding container, before adding food to be weighed:

To slowly add in a little of a heated substance (like hot pudding) to gradually increase the temperature of a cooler item (like beaten eggs) to avoid over-cooking ingredient before adding to entire mixture of hot ingredients.