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? Baked chicken or steak None of these Broiled chicken or steak Smothered chicken or steak

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

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

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

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

7. When the recipe calls for zest of a lemon, it means to __ Cut the lemon in half and cook in the pot with the meat 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 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? To use only the egg yolk in the recipe Eggs that are placed in cold water, then boiled Mix a beaten egg with water and brush pastry or pie crust Soak meat, chicken or fish overnight in egg overnight before cooking

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