18 Questions
What does it mean to 'parboil' food?
To partially cook food by boiling it for a short time
What does it mean to 'blanch' food?
To quickly scald food in boiling water and then cool it in cold water
In cooking terms, what does 'emulsify' mean?
To blend two liquids, like oil and water
What is the purpose of 'searing' food in cooking?
To expose food, usually meat, to high temperature to brown the exterior
What is meant by 'deglazing' when cooking?
To dissolve browned food residue in a hot pan with liquid
'Caramelize' in cooking refers to what process?
Heating sugars until they brown
'Fillet' in cooking means to do what?
Cut a portion of meat or fish
'Spatchcock' is a term used in cooking to describe what?
Splitting open poultry or game birds to flatten them for cooking
'Julienne' in cooking refers to what technique?
'Julienne': cutting foods into long thin strips
What does it mean to 'baste' meat while cooking?
To pour juices or liquid fat over the meat
When you 'clarify' butter, what are you doing?
Melting the butter and separating the solids from the butterfat
What is the main purpose of 'dredging' food before cooking?
To coat moist foods with a dry ingredient like flour
In cooking, what does 'flambe' involve?
Covering food with a flammable liquid and lighting it briefly on fire
What does it mean to 'fold' an ingredient when cooking?
To gently combine with a careful motion
'Meuniere' is a cooking method typically used with what type of food?
Fish
'Scalding' a liquid in cooking involves heating it to what point?
Bringing it just to the boiling point without allowing it to boil
'Parboiling' foods includes which step?
Boiling the food briefly to partially cook it
'Curing' foods typically involves which process?
Preserving by adding salt and drawing out moisture
Study Notes
Cooking Techniques
- Al Dente: pasta that is firm and slightly undercooked
- Barbecue: roasting or broiling meat on a rack or rotating spit over hot coals or gas flame
- Baste: pouring juices or liquid fat over meat while it cooks
- Blanch: scalding food in boiling water, then placing it in cold water to stop cooking
- Brunoise: cutting foods into 1/8" size dice
- Caramelize: heating sugars until they brown
Food Preparation
- Chiffonade: rolling up leafy greens or herbs and cutting into long, thin slices
- Clarify: melting butter and separating solids from butterfat
- Cure: preserving foods by adding salt and drawing out moisture
- Deglaze: dissolving browned food residue in a hot pan with liquid
- Dredge: coating moist foods with a dry ingredient, like flour
Cooking Methods
- Emulsify: blending two liquids, like oil and water
- Fillet: cutting a portion of meat or fish
- Flambe: covering food in a flammable liquid, like brandy or rum, and briefly lighting on fire
- Fold: incorporating an ingredient with a careful motion that retains air
- Julienne: cutting foods into long thin strips
- Meuniere: cooking, usually with fish, by lightly dusting with flour and sautéing in butter
- Parboil: precooking foods by boiling for a short time
- Reduce: thickening a liquid mixture by boiling or simmering to evaporate moisture
- Scald: heating a liquid just to the boiling point
- Sear: exposing food, usually meat, to a high temperature to brown the exterior
- Spatchcock: splitting open a bird along the spine
Test your knowledge of culinary vocabulary with this quiz on various cooking terms such as Al Dente, Barbecue, Baste, Blanch, Brunoise, Caramelize, and Chiffonade. See how well you know the meanings and usage of these common cooking terms.
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