Cooking Terms for the Everyday Cook (USA)

15 Points Per Correct Answer - No time limit  

1. When you flour, season, brown and simmer steak or chicken and then cover it in liquid or gravy, what is it called? Smothered chicken or steak Broiled chicken or steak Baked chicken or steak None of these

2. Scalding fruit or vegetables for a short period of time is called what? Blanch Saute Wilt Roast

3. What is the procedure for coddled eggs? Cook in butter and milk in ramekins Simmer in a covered frying pan on high heat Scrambling the egg then dropping in hot water It is another term for boiled eggs

4. Fruit that is desiccated is prepared in what way? Dried Broiled Baked Raw with a sugar glaze

5. What procedure do you use to fold ingredients together? Layering salt, seasonings over the top of the dish Turn gently with a spatula Both of these Neither of these

6. Making cut crisscross slits with a knife on the surface of ham is called what term? Score Desiccated Marking Herb Slits (cuts made to insert herbs in the meat)

7. When the recipe calls for zest of a lemon, it means to __ Grate the lemon peel to release the zest and oils for an enhanced flavor Place the seeds of a lemon in the stock for poaching Cut the lemon in half and cook in the pot with the meat All of these

8. To dredge meat or chicken you roll it in salt and pepper and soak in buttermilk before frying. True False

9. What does the term “egg wash” mean? Mix a beaten egg with water and brush pastry or pie crust Soak meat, chicken or fish overnight in egg overnight before cooking Eggs that are placed in cold water, then boiled To use only the egg yolk in the recipe

10. What does it mean to grate the cheese before using? Grate as to shred into small pieces Melt the cheese before placing it on top of the dish Cut the rind off the cheese and cut in small cubes None of these