Cooking Terms & Techniques

38 questions · Answers revealed below each question · Print this set

1.Which cooking term is grating the colored citrus peel only?
- A. zest
- B. tempering
- C. chiffonade
- D. simmer
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zest
Did you know? The white pith beneath zest is bitter.
2.Which cooking term is slowly stabilizing melted chocolate?
- A. knead
- B. tempering
- C. emulsion
- D. braise
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tempering
Did you know? Tempering gives chocolate its glossy snap.
3.Which cooking term is dredging fish in flour then browning in butter?
- A. brunoise
- B. sauté
- C. julienne
- D. meunière
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meunière
Did you know? Trout meunière is a French bistro classic.
4.Which cooking term is working dough to develop gluten?
- A. mise en place
- B. knead
- C. emulsion
- D. court-bouillon
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knead
Did you know? Kneading aligns gluten strands for rise.
5.What is French toast called in France?
- A. brioche
- B. croque monsieur
- C. pain perdu
- D. gâteau
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pain perdu
Did you know? Pain perdu means lost bread, rescued from going stale.
6.Which snack is popularly credited as invented in Saratoga Springs after a customer sent back thick-cut fries?
- A. popcorn
- B. onion rings
- C. potato chips
- D. pretzels
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potato chips
Did you know? Chef George Crum sliced fries paper-thin in 1853.
7.Which cooking term is cooking just below a rolling boil?
- A. simmer
- B. tempering
- C. fold
- D. meunière
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simmer
Did you know? A simmer holds around 85 degrees Celsius.
8.Which cooking term is cooking vacuum-sealed food in a water bath?
- A. simmer
- B. caramelize
- C. sous-vide
- D. mise en place
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sous-vide
Did you know? Sous-vide circulates water at exact temperatures.
9.Which cooking term is the oval dumpling shape made with two spoons?
- A. marinate
- B. quenelle
- C. roux
- D. mince
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quenelle
Did you know? Quenelles of pike are a Lyon specialty.
10.Which cooking term is soaking food in seasoned liquid before cooking?
- A. marinate
- B. mise en place
- C. meunière
- D. proof
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marinate
Did you know? Marinades mostly season the surface, not deep inside.
11.Which Italian region is home to Barolo wines?
- A. Veneto
- B. Sicily
- C. Piedmont
- D. Tuscany
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Piedmont
Did you know? Piedmont's Langhe hills grow Nebbiolo for Barolo.
12.Which Japanese delicacy requires a licensed chef to remove its toxin?
- A. fugu
- B. wagyu
- C. ikura
- D. uni
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fugu
Did you know? Fugu contains tetrodotoxin, deadly in tiny doses.
13.Which cooking term is cooking quickly in a little hot fat?
- A. sauté
- B. confit
- C. braise
- D. julienne
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sauté
Did you know? Sauté means to jump in French.
14.Which cooking term is forcing oil and water to mix?
- A. julienne
- B. mise en place
- C. caramelize
- D. emulsion
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emulsion
Did you know? Mayonnaise is a permanent emulsion.
15.Which cooking term is the quick aromatic poaching liquid for fish?
- A. deglaze
- B. court-bouillon
- C. al dente
- D. tempering
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court-bouillon
Did you know? Court-bouillon means short broth in French.
16.Which cooking term is the pasta doneness with a firm bite?
- A. chiffonade
- B. al dente
- C. deglaze
- D. fold
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al dente
Did you know? Al dente means to the tooth in Italian.
17.Which spirit is the base of a mojito?
- A. tequila
- B. gin
- C. rum
- D. vodka
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rum
Did you know? Cuban rum gives the mojito its sugarcane backbone.
18.Which pricey plant stem is grated into a pungent green paste for sushi?
- A. wasabi
- B. mustard
- C. ginger
- D. horseradish
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wasabi
Did you know? Most wasabi served worldwide is dyed horseradish.
19.Which cooking term is boiling briefly then shocking in ice water?
- A. meunière
- B. blanch
- C. mise en place
- D. flambé
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blanch
Did you know? Blanching sets vegetables' bright green color.
20.Which cooking term is slow-cooking meat in its own fat?
- A. mince
- B. blanch
- C. braise
- D. confit
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confit
Did you know? Duck confit originated as French preservation.
21.Which cooking term is the fine 3-millimeter dice cut?
- A. marinate
- B. brunoise
- C. al dente
- D. fold
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brunoise
Did you know? Brunoise is often cut from julienne sticks.
22.Which cooking term is chopping food into very fine pieces?
- A. fold
- B. mince
- C. sauté
- D. proof
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mince
Did you know? Minced garlic disperses flavor fastest.
23.Which fruit floats because a quarter of its volume is air?
- A. apple
- B. lemon
- C. pear
- D. orange
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apple
Did you know? Apples are about 25 percent air by volume.
24.Which process keeps honey edible for thousands of years?
- A. refrigeration
- B. low moisture
- C. curing
- D. fermentation
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low moisture
Did you know? Honey's low water content and acidity stop spoilage.
25.Which cooking term is the knife cut into thin matchsticks?
- A. court-bouillon
- B. al dente
- C. julienne
- D. deglaze
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julienne
Did you know? Julienne comes from a French name of the cut.
26.Which cooking term is igniting alcohol in a pan for drama?
- A. flambé
- B. confit
- C. emulsion
- D. chiffonade
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flambé
Did you know? Flambé burns off some, not all, alcohol.
27.Which cooking term is sauce consistency that coats a spoon?
- A. nappe
- B. brunoise
- C. proof
- D. zest
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nappe
Did you know? Nappe comes from the French word for tablecloth.
28.Which cooking term is browning sugar slowly for deep sweetness?
- A. caramelize
- B. simmer
- C. zest
- D. confit
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caramelize
Did you know? Caramelization begins around 160 degrees Celsius.
29.Which grape variety is Barolo made from?
- A. Merlot
- B. Chianti
- C. Nebbiolo
- D. Barbera
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Nebbiolo
Did you know? Nebbiolo takes its name from nebbia, the Piedmont fog.
30.Which vegetable became the first grown in space in 1995?
- A. potato
- B. lettuce
- C. tomato
- D. carrot
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potato
Did you know? NASA and partners grew potatoes aboard Columbia in 1995.
31.Which cooking term is letting yeast dough rise before baking?
- A. confit
- B. proof
- C. simmer
- D. mince
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proof
Did you know? Over-proofed bread collapses in the oven.
32.Which cooking term is soaking fruit in sugar to draw juices?
- A. julienne
- B. caramelize
- C. blanch
- D. macerate
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macerate
Did you know? Macerated berries top cheesecakes and shortcakes.
33.Which cooking term is gently combining batter to keep air?
- A. meunière
- B. marinate
- C. fold
- D. confit
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fold
Did you know? Folding protects whipped egg whites in mousse.
34.Which cooking term is prepping and arranging ingredients before cooking?
- A. mise en place
- B. chiffonade
- C. tempering
- D. meunière
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mise en place
Did you know? Mise en place means everything in its place.
35.Which cooking term is rolling and slicing leaves into ribbons?
- A. sauté
- B. court-bouillon
- C. chiffonade
- D. sous-vide
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chiffonade
Did you know? Chiffonade is classic for basil ribbons.
36.Which cooking term is searing then slow-cooking in liquid?
- A. braise
- B. blanch
- C. marinate
- D. confit
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braise
Did you know? Braising turns tough cuts fork-tender.
37.Which cooking term is the flour-fat thickener of gumbos and gravies?
- A. blanch
- B. court-bouillon
- C. roux
- D. meunière
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roux
Did you know? A dark roux builds nutty flavor in gumbo.
38.Which cooking term is dissolving pan drippings with wine or stock?
- A. roux
- B. deglaze
- C. brunoise
- D. al dente
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deglaze
Did you know? Deglazing builds pan sauce flavor in seconds.

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