Cooking Techniques

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Date:

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

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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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

Answer Key

Question 1

C. Briefly boiling food then plunging it into ice water to stop the cooking

Question 2

A. Searing food at high heat then slowly cooking it in a covered pot with liquid

Question 3

A. Cutting food into thin, uniform matchstick-shaped strips

Question 4

C. Adding liquid to a hot pan to loosen and dissolve the browned food residue

Question 5

D. Gently combine a light mixture into a heavier one without deflating it

Question 6

C. Cooking food quickly in a small amount of fat over high heat

Question 7

A. Pouring or spooning pan juices or liquid over food during cooking to keep it moist

Question 8

C. Finely slicing herbs or leafy greens into thin ribbons

Question 9

D. Simmer a liquid to evaporate water and concentrate the flavor

Question 10

C. Gently cooking food in liquid that is kept just below boiling

Question 11

C. Combine two liquids that normally don't mix, like oil and vinegar, into a stable mixture

Question 12

D. Having all ingredients measured, prepared, and organized before cooking begins

Question 13

D. Cooked so it is still firm when bitten

Question 14

A. Gradually raising the temperature of a cold ingredient by adding small amounts of hot liquid

Question 15

D. Igniting alcohol in a pan to create a brief burst of flames for flavor

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