25 Words

Question 1

Al Dente

Answer 1

The pasta is tender, but firm

Question 2

Au Jus

Answer 2

The juices obtained by roasting meat, commonly given as a condiment to Prime Rib.

Question 3

Bacteria

Answer 3

Tiny, single-celled microorganisms

Question 4

Bain Marie

Answer 4

A water bath used to keep foods such as sauces and soups warm

Question 5

Basting

Answer 5

Moistening the food with melted fats, pan drippings, or other liquids during the cooking process

Question 6

Blanching

Answer 6

a cooking method that uses boiling to partially cook food

Question 7

Bouquet Garni

Answer 7

A combination of fresh herbs and vegetables tied together in a bundle with twine

Question 8

Breading Procedure

Answer 8

Seasoned flour, beaten eggs, and a crumb coating

Question 9

Carryover Cooking

Answer 9

The cooking that takes place after you remove food from a heat source

Question 10

Carmalization

Answer 10

Process of cooking sugar to high temperatures to brown sugars and create aroma and flavor

Question 11

Colendar

Answer 11

A container with small holes in the bottom for rinsing and draining food

Question 12

Convection Oven

Answer 12

An oven with a fan that circulates the oven’s hot air

Question 13

Creaming

Answer 13

Combining softened fats and sugar to add air

Question 14

Deglaze

Answer 14

Use a small amount of liquid or fat to remove any leftover scraps of food from sautéing or searing

Question 15

Garnish

Answer 15

An edible food that is placed on/around food to add color or flavor

Question 16

Julienne

Answer 16

1/8” thick, matchstick-like cuts (think McDonald’s fries)

Question 17

Kneading

Answer 17

Working dough to develop gluten

Question 18

Marbling

Answer 18

The fat in the muscle tissue of steak and other meats

Question 19

Mirepoix

Answer 19

A mixture of 50% Onion, 25% Carrot, and 25% celery. Used to add flavor, color, and nutrients

Question 20

Mise en place

Answer 20

a constant state of readyness

Question 21

Mother Sauces

Answer 21

the 5 basic sauces that all other sauces start off as. Tomato, Veluté, Béchamel, Espagnole, and Hollandaise.

Question 22

Roux

Answer 22

A cooked mixture of even parts Fat : Flour (50% fat, 50% flour by weight) used as a thickening agent

Question 23

Shocking

Answer 23

Plunging food into ice water after blanching

Question 24

Sweating

Answer 24

Cooking vegetables in fat over low heat in a process that allows them to release moisture (Does not brown)

Question 25

Thickening Agent

Answer 25

an ingredient, such as corn starch, that adds body to a sauce.