Kitchen in Pictures

Kitchen in Pictures

Professional cooking in 60 visual technique cards

Cuts, stocks, sauces, cooking methods and internal temperatures, basic pastry, substitutions: one technique per card, with the principle, the steps, the mistake to avoid and a visual to remember it. And when it goes wrong, the fix-it flowchart. On your phone, in a binder or projected in class.

60 visual technique cards6 sections, from mise en place to substitutionsPhone, tablet, PC or paperFor culinary students and instructors

Kitchen in Pictures · 60 technique cards

Instead of ~~$63~~ $27 −57%

I want to see the cardsOne-time payment · instant access by email

🔒 Secure payment📩 Access by email↩︎ 30-day guarantee

Visual teaching aid. Temperatures and ratios are usual professional-kitchen guidelines: follow your establishment's spec sheet and check with a probe.

Page through the cards

The real cards, full size

Exactly what you get: one technique per card, the visual in the center, the essentials around it.

Card: The mayonnaise broke — Section 03The mayonnaise broke

Card: The cuts chart — Section 01The cuts chart

Card: Internal temperatures — Section 04Internal temperatures

Card: Cooking sugar: the stages — Section 05Cooking sugar: the stages

Card: The three roux — Section 02The three roux

Card: The mother sauces — Section 03The mother sauces

Card: The crème anglaise curdled — Section 05The crème anglaise curdled

Card: My stock is cloudy — Section 02My stock is cloudy

Card: The fried food is greasy — Section 04The fried food is greasy

Card: The 14 allergens (EU list) — Section 06The 14 allergens (EU list)

Card: Choux pastry — Section 05Choux pastry

Card: Too salty, too sour, too sweet — Section 06Too salty, too sour, too sweet

← Swipe · tap a card to enlarge →

The method

A more visual way to learn

Instead of paging through a 500-page textbook, you open the card for the technique you need, at your station or in class.

You see the technique

One visual at the center of every card: a reference table, numbered steps or a fix-it flowchart.

You understand the principle

What it is, how it works, what to remember: the essentials in four blocks, no pages of text.

You avoid the mistake

The “Common mistake” block shows what makes the preparation fail, and how to avoid it.

You keep the right habit

At the bottom of every card, the chef's tip to remember.

You find it fast

One technique per card: you open only the one you need.

You use it anywhere

On your phone at your station, printed in a binder or projected in class.

The content

6 sections × 10 cards

Everything is arranged from simplest to most advanced. Follow the order or open the section you need straight away.

01
Mise en place and core techniques10 cards
Station setup, workflow, knives, cuts, mincing, peeling tomatoes, filleting, cook-chill.
02
Stocks, fumets and thickeners10 cards
White stock, brown stock, fumet, court-bouillon, glazes, the three roux, thickeners, consommé.
03
Sauces10 cards
Mother sauces, béchamel, tomato, hollandaise, mayonnaise, beurre blanc, small sauces, fixes.
04
Cooking methods and temperatures10 cards
Cooking methods, roasting, sautéing, braising, poaching, frying, internal temperatures, fixes.
05
Basic pastry10 cards
Pie dough and sweet dough, puff pastry, choux, creams, meringues, sugar stages, fixes.
06
Ingredients and substitutions10 cards
Role of egg, sugar, salt, fats, gelling agents, equivalents, allergens, ratios.

60technique cards

15fix-it flowcharts

+3free bonuses

I want my 60 cards

Inside

A few cards inside

Tap a card to see it full size.

Card: Gelatin or agar-agar — Section 06Gelatin or agar-agar: how to use them.

Who is it for?

This is for you if…

You're reviewing cuts, stocks, mother sauces and cooking methods with one clear card per technique, to go over before a practical or the exam.
Your chef shows you a move once: the card reminds you at your station, step by step, without asking again.
You're looking for ready-to-project or handout visuals to support a culinary techniques class.
You're starting in a kitchen and need the basics of the trade, the vocabulary and the right habits, in order.
You're studying for the exam on your own: the 60 cards give you the structure the textbook buries in 500 pages.
You want a quick refresher on a forgotten basic: a thickener, an emulsion, a sugar stage, an internal temperature.
A sauce breaks mid-service: the fix-it flowchart tells you what to check, in order, in ten seconds.
You want to understand the why behind restaurant techniques, not just follow recipes.

A card up close

What you find in every card

All 60 cards follow the same layout. Here is one complete card, block by block.

The headerThe section and card number: you always know where you are.
The title and key idea“The mayonnaise broke”: The oil won't hold: the emulsion is broken, but it can be saved.
The visualThe fix-it flowchart, reference table or steps, at the center of the card.
The symptomThe mayonnaise is runny, greasy and grainy: the oil separates from the yolk instead of emulsifying.
WhyOil poured too fast at the start, ingredients at different temperatures, too much oil for the yolk, not enough mustard.
What to checkEgg and oil at the same temperature · Oil in a fine stream, drop by drop · Mustard in the yolk · Oil amount matched to the yolk
What to doIn a clean bowl, beat a yolk with a little mustard, then whisk in the broken mayonnaise in a thin stream.
Chef's tipA clean bowl and whisk, a fresh yolk: rescuing it is always faster than pushing on.

Launch offer · −57%

The offer ends at midnight

00hours

00min

00sec

Everything included

Kitchen in Pictures · 60 technique cards

60 visual technique cards, in 6 sections
Cuts, stocks, thickeners, mother sauces and small sauces
Cooking methods and internal temperatures, basic pastry
15 fix-it flowcharts: mayonnaise, crème anglaise, caramel…
Role of ingredients, substitutions, 14 allergens
As PDF: phone, tablet, PC or paper
Bonus 1: 50 professional cooking flashcardsFREE
Bonus 2: Fix-It Guide: 40 Problems and Their SolutionsFREE
Bonus 3: Kitchen Hygiene: 30 Visual HACCP CardsFREE

Instead of ~~$63~~, today

^$27

💳 One-time payment · no subscription

I want my 60 cards

🔒 Secure paymentCredit or debit card · Apple Pay · Google Pay

After payment: you receive your access link by email and on the confirmation page. And at checkout, a gift is waiting for you: the “Illustrated Glossary: 100 Kitchen Terms,” if you complete your order before the countdown ends.

Included in your order

3 bonuses free

With your 60 technique cards, you also get:

Bonus 1FREE

50 professional cooking flashcards

A question on one side, the answer on the other: mother sauces, thickeners, temperatures, pastry. To review in ten minutes.

Bonus 2FREE

Fix-It Guide: 40 Problems and Their Solutions

Broken mayonnaise, curdled crème anglaise, collapsing choux: from symptom to likely causes, then the steps to fix it.

Bonus 3FREE

Kitchen Hygiene: 30 Visual HACCP Cards

Receiving, cold chain, fast chilling, retained food samples, cleaning, allergens: the right habits, one page each.

I want my 60 cards

30days
guarantee

30-day guarantee

If a file won't open or the content isn't what's described, write to support@oneglobeshop.com : we'll fix it or refund you 100 %.

Frequently asked questions

Before you dive in

What exactly do I get?

60 visual technique cards in 6 sections of 10 cards, with a table of contents and a user guide, as PDF. You also get 50 flashcards and an illustrated glossary of 100 terms.

Is it a recipe book?

No. These are technique cards: how to make a stock, thicken a sauce, get an emulsion right, choose a cooking method, and what to do when it goes wrong. Dish quantities stay those on your own spec sheet.

How do I receive my cards, and on which devices?

Right after payment, by email and on the confirmation page. Read them on a phone, tablet or computer, or print them on A4 or letter paper for a binder.

Is it suitable if I'm a beginner?

Yes. The sections run from mise en place to more advanced techniques, and every trade term is explained in the card or in the glossary.

Can an instructor use them in class?

Yes, that is what they're designed for: one card per technique, readable on screen or projected, with a visual to discuss in class.

Does this guarantee I'll pass culinary school?

No. It is a study aid for understanding and review. It doesn't replace training or practice, and it awards no diploma or certificate.

What are the bonuses?

50 flashcards, a Fix-It Guide (40 problems and their solutions) and 30 visual HACCP hygiene cards. They reach you by email on the schedule shown at purchase.

And if a file won't open?

If a file won't open or the content isn't what's described, write to support@oneglobeshop.com within 30 days: we'll fix it or refund you 100 %.

Stop searching. Open the right card.

All 60 cards and the 3 bonuses for $27 instead of $63. Launch offer valid until midnight.

I want my 60 cards