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Cooking Techniques

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Instructions: Explore culinary methods and technique vocabulary from the world of cooking

  1. 1.

    In cooking, what does 'blanching' mean?

    A
    Coating food in flour
    B
    Cooking in a dry pan
    C
    Briefly boiling food then plunging it into ice water to stop the cooking
    D
    Slow cooking in the oven
  2. 2.

    What does 'braising' involve?

    A
    Searing food at high heat then slowly cooking it in a covered pot with liquid
    B
    Cooking over an open flame
    C
    Dipping food in batter
    D
    Smoking food over wood chips
  3. 3.

    In culinary terms, what does 'julienne' mean?

    A
    Cutting food into thin, uniform matchstick-shaped strips
    B
    Cooking with wine
    C
    A type of French soup
    D
    A dessert topping
  4. 4.

    What is 'deglazing' in cooking?

    A
    Taking the shine off vegetables
    B
    Removing the glaze from pottery
    C
    Adding liquid to a hot pan to loosen and dissolve the browned food residue
    D
    Removing ice from a freezer
  5. 5.

    What does 'fold' mean as a cooking technique?

    A
    Fold the dough in half repeatedly
    B
    Close a cookbook
    C
    Wrap food in foil
    D
    Gently combine a light mixture into a heavier one without deflating it
  6. 6.

    In cooking, what does 'sauteing' involve?

    A
    Boiling in salted water
    B
    Cooking food in steam
    C
    Cooking food quickly in a small amount of fat over high heat
    D
    Soaking food in marinade
  7. 7.

    What is 'basting' in cooking?

    A
    Pouring or spooning pan juices or liquid over food during cooking to keep it moist
    B
    Removing bones from meat
    C
    Cutting food into cubes
    D
    Stitching up a roast
  8. 8.

    What does 'chiffonade' mean in culinary terms?

    A
    A type of cake
    B
    Whipping cream until stiff
    C
    Finely slicing herbs or leafy greens into thin ribbons
    D
    A French pastry cream
  9. 9.

    In cooking, what does 'reduce' mean?

    A
    Make a smaller portion
    B
    Lower the oven temperature
    C
    Use fewer ingredients
    D
    Simmer a liquid to evaporate water and concentrate the flavor
  10. 10.

    What is 'poaching' as a cooking method?

    A
    Cooking food in a paper pouch
    B
    Grilling over charcoal
    C
    Gently cooking food in liquid that is kept just below boiling
    D
    Stealing food
  11. 11.

    What does 'emulsify' mean in cooking?

    A
    Remove fat from a sauce
    B
    Whisk egg whites
    C
    Combine two liquids that normally don't mix, like oil and vinegar, into a stable mixture
    D
    Melt butter
  12. 12.

    In culinary terms, what is 'mise en place'?

    A
    A French restaurant
    B
    The main course of a meal
    C
    A type of table setting
    D
    Having all ingredients measured, prepared, and organized before cooking begins
  13. 13.

    What does 'al dente' mean when cooking pasta?

    A
    Overcooked and soft
    B
    Raw and uncooked
    C
    Served cold
    D
    Cooked so it is still firm when bitten
  14. 14.

    What is 'tempering' in cooking?

    A
    Gradually raising the temperature of a cold ingredient by adding small amounts of hot liquid
    B
    Seasoning a cast iron pan
    C
    Cooling food rapidly
    D
    Losing your temper in the kitchen
  15. 15.

    What does 'flambe' mean in cooking?

    A
    Burning food accidentally
    B
    Using a blowtorch on dessert
    C
    Cooking over a flame grill
    D
    Igniting alcohol in a pan to create a brief burst of flames for flavor

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