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Cooking Terms

Created by FatherSteve

Fun Trivia : Quizzes : Food & Drink
Cooking Terms game quiz
"Even when speaking English, chefs use a language peculiar to the kitchen. How many of these cooking terms do you know well?"

15 Points Per Correct Answer - No time limit  



1. When a chef juliennes a fruit or vegetable, the results look like which of the following?
    Coins
    Crowns
    Cubes
    Matchsticks


2. When apples or potatoes are peeled and sliced, the bits will turn brown if not used immediately. To prevent this, they may be soaked in water mixed with lemon juice or white vinegar. What is this preventative measure is called?
    Steeping
    Reconstituting
    Blanching
    Acidulation


3. Slightly underripe fruits can be improved for service by maceration. What does macerate mean?
    To chew
    To warm briefly in a microwave oven
    To leave on a sunny windowsill for several days
    To soften by soaking or steeping in a liquid such as alcohol or with sugar


4. Most kitchens are equipped with at least one paring knife. What does "pare" mean?
    To remove the bones from meat or fish
    To divide in half by cutting into two pieces
    To remove the peeling or outer skin of a fruit or vegetables with a knife
    To slice into thin strips


5. Especially in a hectic kitchen, cooks must not display their temper. On the other hand, tempering an egg is a desirable process. What does tempering mean, in the latter sense?
    To whip vigorously to incorporate air into eggs
    To crack the eggs angrily
    To slowly add a bit of a hot liquid to beaten eggs
    To bake a whole egg in a moderate oven


6. When a recipe directs a cook to pulse food, what should the cook do?
    When cooking live food such as lobster, see if its heart is still beating
    Turn the blender or food processor on and off rapidly
    Whip the food, pausing between each circular stroke
    Mix the food by lifting and turning it until well combined


7. The chef hands you a bunch of basil and asks you to prepare a chiffonade. What should you do with it?
    Deep-fry them until they are like thin crisp pieces of paper.
    Puree them and then beat them with a whisk into a light foam.
    Stack and then roll the leaves. Cut them into the thinnest possible strips.
    Finely chop them. Mix them with water and sugar to produce a refreshing drink.


8. When meat is browned in a pan, bits of caramelized juices (called fond) remain in the pan. These may be dissolved in a liquid (such as wine, water, stock or vinegar) to form the basis for a sauce. What is this process called?
    Deglazing
    Steeping
    Infusion
    Sweating


9. Blanche, as a woman's name, means white or pure. What does blanch mean as a culinary term?
    To restore a dehydrated food by soaking it in water or other liquid
    To coat food with white breadcrumbs before frying or baking
    To quickly fry food in a bit of fat in an open pan over high heat
    To partially cook food in steam or boiling water and then plunge it in ice water


10. When vinegar or citrus juice is whisked into oil to form a thickened liquid, what is the resulting combination of ingredients called?
    A glaze
    A cream
    An emulsion
    A puree


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Compiled Dec 29 12