To a seasoned cook, the sentence “blanch and shock the greens, dry them in a collander, then saute with garlic” is an entire recipe; ingredients, equipment, instructions, and all. But if you’re new to food preparation, you may already be lost at “blanch,” let alone “shock,” “collander,” or “saute.” That’s why in order to really learn to cook, not just follow recipes, its important to [have the proper vocabulary to know what you’re talking about]
I’ve tried to make it a little easier for you here by providing not only [common cooking terms], but also [equipment] and [other things related to food like “hydroponics” so you can really start to build your knowledge base].
Terms are arranged alphabetically by category, [but you can also ctrl+f to find particular terms]