Master Cooking Terms Quiz and Flashcards

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Questions and Answers

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?

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?

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?

To expose food, usually meat, to high temperature to brown the exterior Signup and view all the answers

What is meant by 'deglazing' when cooking?

To dissolve browned food residue in a hot pan with liquid Signup and view all the answers

'Caramelize' in cooking refers to what process?

Heating sugars until they brown Signup and view all the answers

'Fillet' in cooking means to do what?

Cut a portion of meat or fish Signup and view all the answers

'Spatchcock' is a term used in cooking to describe what?

Splitting open poultry or game birds to flatten them for cooking Signup and view all the answers

'Julienne' in cooking refers to what technique?

'Julienne': cutting foods into long thin strips Signup and view all the answers

What does it mean to 'baste' meat while cooking?

To pour juices or liquid fat over the meat Signup and view all the answers

When you 'clarify' butter, what are you doing?

Melting the butter and separating the solids from the butterfat Signup and view all the answers

What is the main purpose of 'dredging' food before cooking?

To coat moist foods with a dry ingredient like flour Signup and view all the answers

In cooking, what does 'flambe' involve?

Covering food with a flammable liquid and lighting it briefly on fire Signup and view all the answers

What does it mean to 'fold' an ingredient when cooking?

To gently combine with a careful motion Signup and view all the answers

'Meuniere' is a cooking method typically used with what type of food?

Fish Signup and view all the answers

'Scalding' a liquid in cooking involves heating it to what point?

Bringing it just to the boiling point without allowing it to boil Signup and view all the answers

'Parboiling' foods includes which step?

Boiling the food briefly to partially cook it Signup and view all the answers

'Curing' foods typically involves which process?

Preserving by adding salt and drawing out moisture Signup and view all the answers

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.