Podcast
Questions and Answers
What does it mean to 'parboil' food?
What does it mean to 'parboil' food?
- To partially cook food by boiling it for a short time (correct)
- To scald food in boiling water for a quick moment before stopping the cooking process
- To preserve food by adding salt and drawing out moisture
- To fully cook food by boiling it for a long period of time
What does it mean to 'blanch' food?
What does it mean to 'blanch' food?
- To coat moist foods with a dry ingredient like flour
- To quickly scald food in boiling water and then cool it in cold water (correct)
- To thicken a liquid mixture by boiling or simmering until moisture evaporates
- To fully cook food by boiling it for a long period of time
In cooking terms, what does 'emulsify' mean?
In cooking terms, what does 'emulsify' mean?
- To cut foods into long thin strips
- To blend two liquids, like oil and water (correct)
- To incorporate an ingredient with a motion that retains air
- To expose food to high heat to brown the exterior
What is the purpose of 'searing' food in cooking?
What is the purpose of 'searing' food in cooking?
What is meant by 'deglazing' when cooking?
What is meant by 'deglazing' when cooking?
'Caramelize' in cooking refers to what process?
'Caramelize' in cooking refers to what process?
'Fillet' in cooking means to do what?
'Fillet' in cooking means to do what?
'Spatchcock' is a term used in cooking to describe what?
'Spatchcock' is a term used in cooking to describe what?
'Julienne' in cooking refers to what technique?
'Julienne' in cooking refers to what technique?
What does it mean to 'baste' meat while cooking?
What does it mean to 'baste' meat while cooking?
When you 'clarify' butter, what are you doing?
When you 'clarify' butter, what are you doing?
What is the main purpose of 'dredging' food before cooking?
What is the main purpose of 'dredging' food before cooking?
In cooking, what does 'flambe' involve?
In cooking, what does 'flambe' involve?
What does it mean to 'fold' an ingredient when cooking?
What does it mean to 'fold' an ingredient when cooking?
'Meuniere' is a cooking method typically used with what type of food?
'Meuniere' is a cooking method typically used with what type of food?
'Scalding' a liquid in cooking involves heating it to what point?
'Scalding' a liquid in cooking involves heating it to what point?
'Parboiling' foods includes which step?
'Parboiling' foods includes which step?
'Curing' foods typically involves which process?
'Curing' foods typically involves which process?
Flashcards
Parboil
Parboil
To partially cook food by boiling it for a short time
Blanch
Blanch
To quickly scald food in boiling water and then cool it in cold water
Emulsify
Emulsify
To blend two liquids, like oil and water
Searing
Searing
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Deglazing
Deglazing
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Caramelize
Caramelize
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Fillet
Fillet
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Spatchcock
Spatchcock
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Julienne
Julienne
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Baste
Baste
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Clarifying
Clarifying
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Dredging
Dredging
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Flambe
Flambe
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Folding
Folding
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Meuniere
Meuniere
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Scalding
Scalding
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Curing
Curing
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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
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Description
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.
