Cooking Terms Trivia

When a chef juliennes a fruit or vegetable, the results look like which of the following?

Coins

Matchsticks

Cubes

Crowns

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

Acidulation

Blanching

Reconstituting

Slightly underripe fruits can be improved for service by maceration. What does macerate mean?

To soften by soaking or steeping in a liquid such as alcohol or with sugar

To leave on a sunny windowsill for several days

To chew

To warm briefly in a microwave oven

Most kitchens are equipped with at least one paring knife. What does "pare" mean?

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

To remove the bones from meat or fish

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

When a recipe directs a cook to pulse food, what should the cook do?

Mix the food by lifting and turning it until well combined

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

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.

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?

Sweating

Infusion

Deglazing

Steeping

Blanche, as a woman's name, means white or pure. What does blanch mean as a culinary term?

To coat food with white breadcrumbs before frying or baking

To restore a dehydrated food by soaking it in water or other liquid

To partially cook food in steam or boiling water and then plunge it in ice water

To quickly fry food in a bit of fat in an open pan over high heat

When vinegar or citrus juice is whisked into oil to form a thickened liquid, what is the resulting combination of ingredients called?

A cream

A glaze

A puree

An emulsion

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