Cooking Techniques and Terms Quiz

Cooking Terms and Definitions

• Bake: Cooking food using dry heat, typically in an oven.
• Brown: Cooking food until the surface is browned through baking, drying, or toasting.
• Cook: Preparing food by applying heat in various methods.
• Saute: Cooking food in a small amount of fat over relatively high heat.
• Steam: Cooking food using steam generated by boiling water.
• Simmer: Cooking food just below the boiling point, with slow bubble formation.
• Broil: Cooking food directly under a heat source, uncovered.
• Fry: Cooking food in a significant amount of hot fat like oil or butter.
• Melt: Heating a solid ingredient, such as butter, until it turns to liquid.
• Boil: Heating a liquid until continuous bubbles rise to the surface, usually at 212ºF.

Preparation Techniques

• Chop: Cutting food into small pieces.
• Mince: Finely cutting or chopping food to small sizes.
• Cube: Cutting food into uniform pieces, typically about 1/2 inch square.
• Peel: Removing the outer skin or rind from fruits or vegetables.
• Dice: Cutting food into very small cubes for even cooking.
• Grate: Breaking food into small pieces by rubbing against a grater.
• Julienne: Cutting food into long, thin strips resembling matchsticks.

Mixing and Combining Ingredients

• Cream: Beating sugar and fat until light and fluffy.
• Level Off: Evenly removing excess dry ingredients for accurate measurements.
• Stir: Mixing ingredients using a circular motion for a uniform blend.
• Blend: Combining two or more ingredients until well incorporated.
• Beat: Quickly mixing ingredients to smooth out and introduce air.
• Toss: Lightly mixing ingredients, commonly in salads.
• Sift: Breaking up dry ingredients by passing through a sifter for an even mix.

Cooking Preparations and Enhancements

• Bread: Coating food with breadcrumbs or similar substances before cooking.
• Chill: Refrigerating food until completely cold for freshness or safety.
• Cool: Lowering the temperature of food, generally to room temperature.
• Flour: Dusting food or surfaces with flour or similar powdered substances.
• Garnish: Adding decorative elements, often colorful food, to enhance presentation.
• Grease: Applying fat to a cooking surface or food to prevent sticking.
• Knead: Working dough using the hands to develop gluten and structure.
• Marinate: Soaking food in a mixture for increased tenderness and flavor.
• Preheat: Preparing a cooking unit to a set temperature before beginning cooking.
• Roll: Flattening dough to achieve a specific thickness using a rolling pin.
• Season: Enhancing flavor by adding various seasonings, such as salt or pepper.
• Whip/Whisk: Beating ingredients vigorously with a wire whisk until fluffy.
• Mix: Combining multiple ingredients into a uniform mass by beating or stirring.

Test your knowledge on various cooking terms and preparation techniques. This quiz covers essential definitions such as baking, sautéing, frying, and boiling. Perfect for aspiring chefs and cooking enthusiasts!