Chef's Tip #1

Always cut away from yourself when using a knife.

Chef's Tip #2

Always allow meat to rest for about ten to fifteen minutes after cooking it.

Chef's Tip #3

Always use a sharp knife for cutting fish, otherwise it will tear the meat instead of giving you a clean cut.

Chef's Tip #4

Acorn squash is one of the most widely available among the small winter squash. It is a good source of calcium. Baking is an excellent way to bring out the flavors of this squash.

Chef's Tip #5

Roasted almonds are slightly harder in texture than natural almonds because the dry-roasting process removes some of the moisture.

Chef's Tip #6

Acids help proteins coagulate, so adding either vinegar or lemon juice to water used for poaching eggs helps keep the eggs from spreading out.

Chef's Tip #7

When preparing avocados, to avoid the browning of avocado flesh when exposed to air, immediately place the peeled fruit in lemon juice until ready for use.

Chef's Tip #8

1 lemon or lime = about 3 tablespoons of juice

Chef's Tip #9

1 lemon or lime = 1 tablespoon of grated zest

Chef's Tip #10

Lettuce leaves should be torn by hand; cutting with a knife will turn the edges brown faster.

Chef's Tip #11

The outer, greener leaves of lettuce contains more vitamins and minerals then the paler inner leaves.

Chef's Tip #12

Cream will whip better better if you add a pinch of salt.

Chef's Tip #13

Egg whites will beat faster and higher if you add a pinch of salt.

Chef's Tip #14

Salt helps destroy moths and drives away ants.

Chef's Tip #15

To test eggs for freshness, place the egg in a cup of water to which two teaspoonfuls of salt has been added. A fresh egg sinks

Chef's Tip #16

Sterilize hands before working with raw fish.