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Kitchen Vocabulary

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Date: 

Instructions: How well do you know cooking terms and kitchen lingo?

  1. 1.

    What does it mean to 'sauté' food?

    A
    To boil in water
    B
    To cook quickly in a small amount of fat over high heat
    C
    To freeze for later use
    D
    To bake in an oven
  2. 2.

    What does 'simmer' mean in cooking?

    A
    To cook over an open flame
    B
    To fry without oil
    C
    To cook in liquid just below the boiling point
    D
    To cook at a rolling boil
  3. 3.

    What does it mean to 'dice' an ingredient?

    A
    To mash it into a paste
    B
    To grate it finely
    C
    To slice it thinly
    D
    To cut it into small, uniform cubes
  4. 4.

    What does 'marinate' mean?

    A
    To chop into small pieces
    B
    To serve food on a plate
    C
    To soak food in a seasoned liquid to add flavor
    D
    To cook in the oven
  5. 5.

    What does it mean to 'preheat' an oven?

    A
    To set a timer on the oven
    B
    To clean the oven before cooking
    C
    To heat the oven to a specified temperature before putting food in
    D
    To cool the oven down before use
  6. 6.

    What does 'blanch' mean in cooking?

    A
    To burn food accidentally
    B
    To briefly boil food and then plunge it into ice water
    C
    To dry food in the sun
    D
    To coat food in flour
  7. 7.

    What does the term 'deglaze' mean?

    A
    To remove fat from the surface of a soup
    B
    To add liquid to a hot pan to loosen browned food residue
    C
    To cool down a hot skillet
    D
    To remove a glaze from pottery
  8. 8.

    What does 'al dente' mean when cooking pasta?

    A
    Served cold
    B
    Overcooked and mushy
    C
    Cooked until firm to the bite
    D
    Covered in sauce
  9. 9.

    What does it mean to 'fold' ingredients together?

    A
    To gently combine them using a sweeping motion to preserve airiness
    B
    To chop them finely
    C
    To mix them vigorously with a whisk
    D
    To press them flat with a rolling pin
  10. 10.

    What does 'julienne' mean as a cutting technique?

    A
    To cut diagonally
    B
    To cut into thin, uniform matchstick-shaped strips
    C
    To cut into thick wedges
    D
    To shred using a grater
  11. 11.

    What does the cooking term 'braise' mean?

    A
    To grill over charcoal
    B
    To deep-fry in oil
    C
    To cook slowly in a covered pot with a small amount of liquid
    D
    To cook quickly over high heat
  12. 12.

    What is a 'roux' in cooking?

    A
    A French dessert pastry
    B
    A type of vegetable broth
    C
    A type of salad dressing
    D
    A mixture of fat and flour used to thicken sauces
  13. 13.

    What does 'mise en place' mean?

    A
    Having all ingredients measured, cut, and ready before cooking
    B
    Eating at the table
    C
    Cleaning the kitchen after cooking
    D
    Plating food attractively
  14. 14.

    What does it mean to 'reduce' a sauce?

    A
    To boil or simmer it to evaporate liquid and concentrate the flavor
    B
    To blend it until smooth
    C
    To strain out solid ingredients
    D
    To add more ingredients to thin it out
  15. 15.

    What does the term 'bain-marie' (water bath) refer to in cooking?

    A
    A technique for flash-freezing food
    B
    A method of gently heating food by placing it in a container set within hot water
    C
    A type of double-handled cooking pot
    D
    A type of French soup

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