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Gourmet Food > Cooking Terms > Flashcards

Cooking Terms Flashcards

Start with the building blocks of cuisine. Learn the ingredients, techniques, and styles that every chef or connoisseur should know.

1
Q

Define the following cooking term:

al dente

A

pasta cooked just until enough resistance is left to be felt “by the tooth” – never overcooked and too soft

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2
Q

Define the following cooking term:

aromatics

A

herbs and spices that are added to enhance the flavor and fragrance of food, e.g., bay leaf, thyme, and peppercorns

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3
Q

Define the following cooking term:

au jus

A

a dish (such as beef) served in the juices that result from its cooking

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4
Q

Define the following cooking term:

to bake

A

to cook food inside a temperature-controlled oven for a set period of time

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5
Q

Define the following cooking term:

to baste

A

to moisten food during cooking with pan drippings or other fat (by spooning or brushing) to prevent the food from drying out and to facilitate browning

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6
Q

Define the following cooking term:

batter

A

a mixture of flour and liquid with the addition of eggs and sometimes fat to prepare cakes, muffins, and pancakes

Note: dough holds its shape whereas this does not

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7
Q

Define the following cooking term:

to beat

A

to effortfully stir and mix to smooth and/or add air into a mixture

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8
Q

Define the following cooking term:

binder

A

an ingredient (such as mustard or egg yolk) that assists in the “binding” of an emulsified sauce (like herb vinaigrette)

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9
Q

Define the following cooking term:

to blacken

A

a Cajun style of pan searing where meat or fish is seasoned with spices then cooked in an intensely heated pan until charred and very crispy on the outside

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10
Q

Define the following cooking term:

to blanch

A

to quickly cook vegetables, fruits, nuts, or grains in rapidly boiling water for a short period of time, then place them in ice water to stop the cooking process

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11
Q

Define the following cooking term:

to blend

A

to mix two or more ingredients together until smooth and uniform

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12
Q

Define the following cooking term:

to blind bake

A

to bake a pie crust without any filling, in order to have desired crust texture and color that would have been impossible upon cooking with a filling

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13
Q

Define the following cooking term:

to boil

A

to heat up and maintain a liquid at the temperature of 212 degrees Fahrenheit

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14
Q

Define the following cooking term:

to braise

A

to slowly cook tough cuts of meat or hearty fish and vegetables with a small amount of liquid at a low, even temperature

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15
Q

Define the following cooking term:

to bread

A

to coat foods that are going to be fried or baked with a bread crumb mixture to create a crust

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16
Q

Define the following cooking term:

brine

A

a solution of water and salt along with (usually) sugar, aromatics, and spices used to preserve, tenderize, and flavor foods

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17
Q

Define the following cooking term:

to broil

A

to cook food directly under a very high heat source such as a gas flame

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18
Q

Define the following cooking term:

to brown

A

to briefly apply high heat to the exterior of meat to improve flavor, texture, and color – similar to searing

This process initiates what is known as the Maillard reaction.

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19
Q

Define the following cooking term:

to brush

A

to use a pastry brush to coat food with liquid, glaze, or fat

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20
Q

Define the following cooking term:

to butterfly

A

to slice open food (like a chicken breast) horizontally, almost all the way through, so that it can be opened; this creates more surface area for faster cooking

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21
Q

Which cooking term is defined below:

pasta cooked just until enough resistance is left to be felt “by the tooth” – never overcooked and too soft

A

al dente

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22
Q

Which cooking term is defined below:

herbs and spices that are added to enhance the flavor and fragrance of food, e.g., bay leaf, thyme, and peppercorns

A

aromatics

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23
Q

Which cooking term is defined below:

a dish (such as beef) served in the juices that result from its cooking

A

au jus

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24
Q

Which cooking term is defined below:

to cook food inside a temperature-controlled oven for a set period of time

A

to bake

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25
Q

Which cooking term is defined below:

to moisten food during cooking with pan drippings or other fat (by spooning or brushing) to prevent the food from drying out and to facilitate browning

A

to baste

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26
Q

Which cooking term is defined below:

a mixture of flour and liquid with the addition of eggs and sometimes fat to prepare cakes, muffins, and pancakes

Note: dough holds its shape whereas this does not

A

batter

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27
Q

Which cooking term is defined below:

to effortfully stir and mix to smooth and/or add air into a mixture

A

to beat

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28
Q

Which cooking term is defined below:

an ingredient (such as mustard or egg yolk) that assists in the “binding” of an emulsified sauce (like herb vinaigrette)

A

binder

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29
Q

Which cooking term is defined below:

a Cajun style of pan searing where meat or fish is seasoned with spices then cooked in an intensely heated pan until charred and very crispy on the outside

A

to blacken

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30
Q

Which cooking term is defined below:

to quickly cook vegetables, fruits, nuts, or grains in rapidly boiling water for a short period of time, then place them in ice water to stop the cooking process

A

to blanch

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31
Q

Which cooking term is defined below:

to mix two or more ingredients together until smooth and uniform

A

to blend

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32
Q

Which cooking term is defined below:

to bake a pie crust without any filling, in order to have desired crust texture and color that would have been impossible upon cooking with a filling

A

to blind bake

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33
Q

Which cooking term is defined below:

to heat up and maintain a liquid at the temperature of 212 degrees Fahrenheit

A

to boil

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34
Q

Which cooking term is defined below:

to slowly cook tough cuts of meat or hearty fish and vegetables with a small amount of liquid at a low, even temperature

A

to braise

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35
Q

Which cooking term is defined below:

to coat foods that are going to be fried or baked with a bread crumb mixture to create a crust

A

to bread

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36
Q

Which cooking term is defined below:

a solution of water and salt along with (usually) sugar, aromatics, and spices used to preserve, tenderize, and flavor foods

A

brine

How well did you know this?
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37
Q

Which cooking term is defined below:

to cook food directly under a very high heat source such as a gas flame

A

to broil

How well did you know this?
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38
Q

Which cooking term is defined below:

to briefly apply high heat to the exterior of meat to improve flavor, texture, and color – similar to searing

A

to brown

How well did you know this?
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39
Q

Which cooking term is defined below:

to use a pastry brush to coat food with liquid, glaze, or fat

A

to brush

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40
Q

Which cooking term is defined below:

to slice open food (like a chicken breast) horizontally, almost all the way through, so that it can be opened; this creates more surface area for faster cooking

A

to butterfly

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41
Q

Define the following cooking term:

candied

A

coated with a liquid and sugar solution, sometimes containing egg white, then air dried or slowly baked for a sweet and crunchy exterior

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42
Q

Define the following cooking term:

to caramelize

A

to brown meats or vegetables over high heat, releasing their natural sugars and resulting in darkened, more flavorful products

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43
Q

Define the following cooking term:

charcuterie

A

cooked, cold meat products like sausages, pates, and terrines that can be cured, boiled, grilled, or smoked (“cold-cuts”)

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44
Q

Define the following cooking term:

chiffonade

A

herbs or leafy greens rolled together then sliced into thin ribbons or strips with a very sharp knife (which is necessary to avoid bruising the greens)

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45
Q

Define the following cooking term:

to chill

A

to refrigerate or shock with ice until fully cooled

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46
Q

Define the following cooking term:

to chop

A

to forcefully cut food into rough, irregular pieces with a knife

Note: not to be done when preparing a visual garnish

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47
Q

Define the following cooking term:

to clarify

A

to remove impurities (by skimming or straining) that have risen to the surface of a broth or other liquid

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48
Q

Define the following cooking term:

to coat

A

to evenly cover food with flour, bread crumbs, batter, fat, or sauce before cooking or serving

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49
Q

Define the following cooking term:

to coddle

A

to gently cook eggs or custard in individual containers placed in a water bath for slow, even cooking

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50
Q

Define the following cooking term:

to combine

A

a broad term used when incorporating two or more ingredients together by mixing, whipping, beating, stirring, blending, etc.

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51
Q

Define the following cooking term:

to confit

A

to slowly cook meat in its own fat for an extended period of time

results in an extremely tender piece of meat;
popular in French cuisine

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52
Q

Define the following cooking term:

to cook

A

to prepare food with the use of heat

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53
Q

Define the following cooking term:

to core

A

to remove the center part of a fruit or vegetable

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54
Q

Define the following cooking term:

to cream

A

to whisk, beat, or fold two or more ingredients (most often butter and sugar) into a smooth consistency

Note: can also imply adding heavy cream to a sauce in order to thicken and add richness

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55
Q

Define the following cooking term:

to crimp

A

to pinch or press dough edges (a piecrust) to create a decorative finish, and/or to seal in the filling of a pie during the baking process

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56
Q

Define the following cooking term:

to crisp

A

to bring “snap” to an ingredient by means of ice water, dry oven heat, or deep fat frying

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57
Q

Define the following cooking term:

to cure

A

to preserve and enhance the flavor of food by covering it with a combination of salt and/or sugar and other spices for an extended time

Note: items are then most commonly air dried or smoked to draw out their moisture

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58
Q

Define the following cooking term:

dash

A

a very small amount of an ingredient, almost always referred to when a dish could use “just a little more” in order to satisfy personal taste or preference

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59
Q

Define the following cooking term:

to deep-fry

A

to cook food by completely submerging it in very hot oil or fat

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60
Q

Define the following cooking term:

to deglaze

A

to add a broth or wine to reduced juices or solids, which can then be scraped off the pan and integrated into a complimentary sauce, stock, or dish

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61
Q

Which cooking term is defined below:

coated with a liquid and sugar solution, sometimes containing egg white, then air dried or slowly baked for a sweet and crunchy exterior

A

candied

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62
Q

Which cooking term is defined below:

to brown meats or vegetables over high heat, releasing their natural sugars and resulting in darkened, more flavorful products

A

to caramelize

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63
Q

Which cooking term is defined below:

cooked, cold meat products like sausages, pates, and terrines that can be cured, boiled, grilled, or smoked (“cold-cuts”)

A

charcuterie

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64
Q

Which cooking term is defined below:

herbs or leafy greens rolled together then sliced into thin ribbons or strips with a very sharp knife (which is necessary to avoid bruising the greens)

A

chiffonade

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65
Q

Which cooking term is defined below:

to refrigerate or shock with ice until fully cooled

A

to chill

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66
Q

Which cooking term is defined below:

to forcefully cut food into rough, irregular pieces with a knife

Note: not to be done when preparing a visual garnish

A

to chop

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67
Q

Which cooking term is defined below:

to remove impurities (by skimming or straining) that have risen to the surface of a broth or other liquid

A

to clarify

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68
Q

Which cooking term is defined below:

to evenly cover food with flour, bread crumbs, batter, fat, or sauce before cooking or serving

A

to coat

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69
Q

Which cooking term is defined below:

to gently cook eggs or custard in individual containers placed in a water bath for slow, even cooking

A

to coddle

How well did you know this?
1
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2
3
4
5
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70
Q

Which cooking term is defined below:

a broad term used when incorporating two or more ingredients together by mixing, whipping, beating, stirring, blending, etc.

A

to combine

How well did you know this?
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3
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71
Q

Which cooking term is defined below:

to slowly cook meat in its own fat for an extended period of time

results in an extremely tender piece of meat
popular in French cuisine

A

to confit

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72
Q

Which cooking term is defined below:

to prepare food with the use of heat

A

to cook

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73
Q

Which cooking term is defined below:

to remove the center part of a fruit or vegetable

A

to core

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74
Q

Which cooking term is defined below:

to whisk, beat, or fold two or more ingredients (most often butter and sugar) into a smooth consistency

Note: can also imply adding heavy cream to a sauce in order to thicken and add richness

A

to cream

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75
Q

Which cooking term is defined below:

to pinch or press dough edges (a piecrust) to create a decorative finish, and/or to seal in the filling of a pie during the baking process

A

to crimp

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76
Q

Which cooking term is defined below:

to bring “snap” to an ingredient by means of ice water, dry oven heat, or deep fat frying

A

to crisp

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77
Q

Which cooking term is defined below:

to preserve and enhance the flavor of food by covering it with a combination of salt and/or sugar and other spices for an extended time

Note: items are then most commonly air dried or smoked to draw out their moisture

A

to cure

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78
Q

Which cooking term is defined below:

a very small amount of an ingredient, almost always referred to when a dish could use “just a little more” in order to satisfy personal taste or preference

A

dash

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79
Q

Which cooking term is defined below:

to cook food by completely submerging it in very hot oil or fat

A

to deep-fry

How well did you know this?
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80
Q

Which cooking term is defined below:

to add a broth or wine to reduced juices or solids, which can then be scraped off the pan and integrated into a complimentary sauce, stock, or dish

A

to deglaze

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81
Q

Define the following cooking term:

to devein

A

most commonly to remove the large, dark vein that runs lengthwise in shrimp

Note: can also apply to any item that has a vein or thread-like element that is not considered edible and therefore removed, e.g., snow peas

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82
Q

Define the following cooking term:

to develop

A

to permit food to sit or “rest” so that the flavors may have time to merge and settle

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83
Q

Define the following cooking term:

deviled

A

any recipe, dish, or ingredient that is made spicy or “hot” with spices (cayenne/chili powder/paprika) and/or mustards

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84
Q

Define the following cooking term:

to dice

A

to cut an ingredient into uniformly sized cubes

Note: the determined size of the cubes may vary depending on their intended application

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85
Q

Define the following cooking term:

direct heat

A

term used when referring to an item that is in the hottest part of the cooking element, where cooking is most intense

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86
Q

Define the following cooking term:

to dissolve

A

to mix a dry or granule ingredient with a liquid in order to create a single, transparent solution

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87
Q

Define the following cooking term:

to dot

A

to evenly place a small “dot” of an ingredient on the surface of another food, e.g., butter, nuts, frosting

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88
Q

Define the following cooking term:

to dredge

A

to completely and evenly cover an item by submerging and dragging it through a dry or wet mixture

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89
Q

Define the following cooking term:

to dress

A

to coat salad greens or vegetables with a dressing or marinade prior to consumption

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90
Q

Define the following cooking term:

drippings

A

the liquid or fat that remains in the pan/pot after food has been cooked; often used for sauces and dressings

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91
Q

Define the following cooking term:

to drizzle

A

to evenly pour a small amount of liquid over another ingredient or dish, e.g., olive oil over salad greens

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92
Q

Define the following cooking term:

to dust

A

to lightly sift a dry ingredient, such as powdered sugar, over another item or dish

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93
Q

Define the following cooking term:

egg wash

A

a wet mixture of eggs and water/milk, used when dredging an ingredient

Note: can also just be egg yolks, which are then brushed onto a bread or pastry before baking to enhance color and luster

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94
Q

Define the following cooking term:

to emulsify

A

to whisk or blend two (or more, usually liquid) ingredients into one unified product with the help of a “binder” ingredient, e.g., oil, vinegar, and mustard

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95
Q

Define the following cooking term:

essence

A

the extracted and concentrated flavor of an item, e.g., vanilla

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96
Q

Define the following cooking term:

to fillet

A

to remove the desired portion of meat from the skeletal system of a fish

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97
Q

Define the following cooking term:

to fold

A

to incorporate airy ingredients by scraping down the side of a bowl and back up the other side with a spatula

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98
Q

Define the following cooking term:

fritter

A

a food that is first covered with crumbs or a batter and then fried

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99
Q

Define the following cooking term:

garnish

A

an edible ingredient that is added last to a dish to make it more attractive to the eye, e.g., nuts or parsley

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2
3
4
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100
Q

Define the following cooking term:

glaze

A

any liquid that can add shine and flavor to hot or cold foods

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101
Q

Which cooking term is defined below:

most commonly to remove the large, dark vein that runs lengthwise in shrimp

Note: can also apply to any item that has a vein or thread-like element that is not considered edible and therefore removed, e.g., snow peas

A

to devein

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102
Q

Which cooking term is defined below:

to permit food to sit or “rest” so that the flavors may have time to merge and settle

A

to develop

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103
Q

Which cooking term is defined below:

any recipe, dish, or ingredient that is made spicy or “hot” with spices (cayenne/chili powder/paprika) and/or mustards

A

deviled

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104
Q

Which cooking term is defined below:

to cut an ingredient into uniformly sized cubes

Note: the determined size of the cubes may vary depending on their intended application

A

to dice

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105
Q

Which cooking term is defined below:

term used when referring to an item that is in the hottest part of the cooking element, where cooking is most intense

A

direct heat

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106
Q

Which cooking term is defined below:

to mix a dry or granule ingredient with a liquid in order to create a single, transparent solution

A

to dissolve

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107
Q

Which cooking term is defined below:

to evenly place a small “dot” of an ingredient on the surface of another food, e.g., butter, nuts, frosting

A

to dot

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108
Q

Which cooking term is defined below:

to completely and evenly cover an item by submerging and dragging it through a dry or wet mixture

A

to dredge

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109
Q

Which cooking term is defined below:

to coat salad greens or vegetables with a dressing or marinade prior to consumption

A

to dress

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110
Q

Which cooking term is defined below:

the liquid or fat that remains in the pan/pot after food has been cooked; often used for sauces and dressings

A

drippings

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111
Q

Which cooking term is defined below:

to evenly pour a small amount of liquid over another ingredient or dish, e.g., olive oil over salad greens

A

to drizzle

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112
Q

Which cooking term is defined below:

to lightly sift a dry ingredient, such as powdered sugar, over another item or dish

A

to dust

113
Q

Which cooking term is defined below:

a wet mixture of eggs and water/milk, used when dredging an ingredient

Note: can also just be egg yolks, which are then brushed onto a bread or pastry before baking to enhance color and luster

A

egg wash

114
Q

Which cooking term is defined below:

to whisk or blend two (or more, usually liquid) ingredients into one unified product with the help of a “binder” ingredient, e.g., oil, vinegar, and mustard

A

to emulsify

115
Q

Which cooking term is defined below:

the extracted and concentrated flavor of an item, e.g., vanilla

A

essence

116
Q

Which cooking term is defined below:

to remove the desired portion of meat from the skeletal system of a fish

A

to fillet

117
Q

Which cooking term is defined below:

to incorporate airy ingredients by scraping down the side of a bowl and back up the other side with a spatula

A

to fold

118
Q

Which cooking term is defined below:

a food that is first covered with crumbs or a batter and then fried

A

fritter

119
Q

Which cooking term is defined below:

an edible ingredient that is added last to a dish to make it more attractive to the eye, e.g., nuts or parsley

A

garnish

120
Q

Which cooking term is defined below:

any liquid that can add shine and flavor to hot or cold foods

A

glaze

121
Q

Define the following cooking term:

to grate

A

to move a solid food (cheese) in a rubbing motion against the coarse, flat surface of a grater in order to break into smaller pieces

122
Q

Define the following cooking term:

gratin

A

a food (potatoes) baked in a shallow dish with (usually) cream and butter and topped with cheese and breadcrumbs to give a golden brown crust

123
Q

Which cooking term is defined below:

to move a solid food (cheese) in a rubbing motion against the coarse, flat surface of a grater in order to break into smaller pieces

A

to grate

124
Q

Which cooking term is defined below:

a food (potatoes) baked in a shallow dish with (usually) cream and butter and topped with cheese and breadcrumbs to give a golden brown crust

A

gratin

125
Q

Which cooking term is defined below:

to coat a pan with oil/butter so that food does not stick to it

A

to grease

126
Q

Which cooking term is defined below:

to cook directly on hot metal grates above an open flame or coals

A

to grill

127
Q

Which cooking term is defined below:

to break down various food items into smaller pieces with either a food processor or meat grinder

A

to grind

128
Q

Which cooking term is defined below:

to cut food (like carrots or celery) into thin, uniform strips, usually 2 inches long

A

to julienne

129
Q

Which cooking term is defined below:

to press or “work” dough with the heel of your hands to make it elastic and smooth

A

to knead

130
Q

Which cooking term is defined below:

food that has been prepared in a manner that adheres to strict Jewish dietary laws

A

kosher

131
Q

Which cooking term is defined below:

food (shellfish) cooked in a court bouillon, thickened with cream, and served with vegetable garnishes

A

à la nage

132
Q

Which cooking term is defined below:

to rise when baked; occurs when certain ingredients like yeast or baking soda produce gas due to heat

A

to leaven

133
Q

Which cooking term is defined below:

about the same temperature as the human body; neither warm nor cold

A

lukewarm

134
Q

Which cooking term is defined below:

to place meats or vegetables in a flavorful liquid or spice mixture for a period of time to absorb flavor

A

to marinate

135
Q

Which cooking term is defined below:

to press and mix a food with liquid or fat in order to obtain smoothness and richness

A

to mash

136
Q

Which cooking term is defined below:

to heat a solid food until it becomes a liquid, e.g., butter or chocolate

A

to melt

137
Q

Which cooking term is defined below:

to cut an item (usually an herb like chives) into very small and consistent pieces

A

to mince

138
Q

Which cooking term is defined below:

to add a small amount of liquid to dry ingredients in order to slightly dampen them

A

to moisten

139
Q

Which cooking term is defined below:

to cook food at a high heat in a pan with a small amount of oil/fat, one side at a time

A

to pan-fry

140
Q

Which cooking term is defined below:

to partially cook (usually grains or pasta) in boiling water in order to be able to quickly finish cooking at a later time

A

to parboil

141
Q

Which cooking term is defined below:

to cut away the exterior layer of a fruit or vegetable

A

to pare

142
Q

Which cooking term is defined below:

to remove the outer skin of a fruit or vegetable

A

to peel

143
Q

Which cooking term is defined below:

the small amount of seasoning that you can hold between your thumb and forefinger

A

pinch

144
Q

Which cooking term is defined below:

to force a soft substance in a piping bag through a pastry tip to artistically decorate another food item, e.g., icing on a cake

A

to pipe

145
Q

Which cooking term is defined below:

to gently cook food completely submerged in a simmering, aromatic liquid

A

to poach

146
Q

Which cooking term is defined below:

a term used to describe a dish prepared with ingredients common to Provence, France

heavy emphasis on herbs (herbes de provence) such as lavender, tarragon, and rosemary
extensive use of olive oil, vegetables, and seafood
considered a lighter and healthier variety of French cuisine when compared to other regions of France that focus more on butter, cream, and veal stock

A

Provençal

147
Q

Which cooking term is defined below:

to release the trapped gas in leavened bread by literally punching the dough with one’s hands

Note: the dough is usually then left to rise again, creating a more flavorsome and textured bread

A

to punch-down

148
Q

Which cooking term is defined below:

to blend or mix one or more food ingredients together until they are completely smooth

A

to purée

149
Q

Which cooking term is defined below:

to decrease the amount of liquid in a mixture (by evaporation) to intensify flavor and/or thicken the mixture

A

to reduce

150
Q

Which cooking term is defined below:

to gently sauté a fatty ingredient such as bacon or duck breast in a pan to “melt away” the fat

A

to render

151
Q

Which cooking term is defined below:

to let cooked meat sit for 10 to 20 minutes after cooking at room temperature, allowing it to relax and retain its juices

A

to rest

152
Q

Which cooking term is defined below:

to cook an uncovered item in the oven, allowing for browning and caramelization

A

to roast

153
Q

Which cooking term is defined below:

a traditionally thin piece of meat rolled into a cylindrical shape with a filling

A

roulade

154
Q

Which cooking term is defined below:

to rapidly turn and move food (vegetables or thin pieces of meat) around in a pan over high heat

A

to sauté

155
Q

Which cooking term is defined below:

either to heat milk to just below boiling; or, to momentarily put fruits or vegetables in boiling water in order to skin them more easily

A

to scald

156
Q

Which cooking term is defined below:

to make small, shallow cuts in meat before marinating or cooking

Note: this allows flavors to penetrate the meat and also helps keep the skin of fish lying flat in pans

A

to score

157
Q

Which cooking term is defined below:

to brown the exterior of meat or fish by subjecting it to a very high heat surface for a short period of time

A

to sear

158
Q

Which cooking term is defined below:

to add ingredients (such as salt, pepper, oregano, etc.) to a food to both complement and enhance its flavor

A

to season

159
Q

Which cooking term is defined below:

to cut or peel very thin slices of food, e.g., cheese or chocolate

A

to shave

160
Q

Which cooking term is defined below:

to move or shake dry ingredients (like flour) through a mesh sieve to remove lumps and add air to them

A

to sift

161
Q

Which cooking term is defined below:

to maintain the temperature of a liquid that is at a very slow-moving boil

A

to simmer

162
Q

Which cooking term is defined below:

a metal or wooden pin that can be used to securely arrange smaller pieces of food together for cooking (shish kebab); can also be used to eat without touching the food (chicken satay)

A

skewer

163
Q

Which cooking term is defined below:

to remove the unwanted fat or foam from the top of a broth, sauce, or soup by means of a ladle or perforated spoon

A

to skim

164
Q

Which cooking term is defined below:

to add water/liquid to beans, bread, or a dried grain in order to reconstitute prior to cooking

A

to soak

165
Q

Which cooking term is defined below:

to cook foods (vegetables or fish) in a perforated pan above boiling water

Note: this is a preferred method of healthy cooking in that no fats are necessary for cooking

A

to steam

166
Q

Which cooking term is defined below:

to submerge an ingredient, usually dried, in hot water or broth to extract flavor and/or color, e.g., tea

A

to steep

167
Q

Which cooking term is defined below:

to cook liquid-covered ingredients over low heat for a long period of time

Note: this technique is mostly used when preparing hearty soups and is very similar to braising

A

to stew

168
Q

Which cooking term is defined below:

to mix two or more ingredients with a fork, spoon, or whisk

A

to stir

169
Q

Which cooking term is defined below:

to quickly and simultaneously cook a variety of small pieces of food in a wok (or a large pan) with very high heat, a little oil, and constant movement

A

to stir-fry

170
Q

Which cooking term is defined below:

to gently cook (vegetables) at a low temperature in a pot or pan, releasing the water and flavor content of the ingredient(s)

Note: this is usually done during the beginning stages of a soup or sauce recipe

A

to sweat

171
Q

Which cooking term is defined below:

to bring a cooler liquid to the same temperature of a hotter liquid by slowly dripping or pouring the hotter one into the other

Note: this is necessary when rapid incorporation would result in a separated or curdled emulsification

A

to temper

172
Q

Which cooking term is defined below:

a Japanese style of cooking where ingredients are coated with a special batter and then quickly deep-fried

A

tempura

173
Q

Which cooking term is defined below:

to reduce a mixture’s thickness by adding more liquid (water, milk, cream, etc.)

A

to thin

174
Q

Which cooking term is defined below:

to heat in order to dry or brown, e.g., bread

A

to toast

175
Q

Which cooking term is defined below:

to mix gently, e.g., salad

A

to toss

176
Q

Which cooking term is defined below:

to skillfully tie meat/fish with butchers string prior to cooking in order to retain shape, moisture, or ingredients that are stuffed into the meat

A

to truss

177
Q

Which cooking term is defined below:

baked goods that can be made without baking powder, baking soda, or yeast

A

unleavened

178
Q

Which cooking term is defined below:

a technique used to maintain the temperature of an item being cooked or held, during which a vessel filled with that item is placed into another vessel filled with water

Note: water temperature is more controllable than air temperature

A

water bath

179
Q

Which cooking term is defined below:

to rapidly whisk an ingredient and incorporate air into it, making it lighter in volume

A

to whip

180
Q

Which cooking term is defined below:

to grate the outer skin of a citrus fruit

Note: the grated skin is commonly used to enhance the flavor of another ingredient

A

to zest

181
Q

Which cooking term is defined below:

to create very small holes in a food that will allow air to escape, therefore preventing the formation of bubbles, e.g., puff pastry

A

to prick

182
Q

Which cooking term is defined below:

a way of cooking that uses steam trapped under a locked lid to produce high temperatures and achieve extremely fast and/or even cooking time

A

pressure cooking

183
Q

Which cooking term is defined below:

to fully heat an oven to the desired temperature before food is placed inside

A

to preheat

184
Q

Which cooking term is defined below:

to flatten meats with a mallet to uniform thickness, so that multiple pieces cook evenly, and/or are more tender

A

to pound

185
Q

Define the following cooking term:

to grease

A

to coat a pan with oil/butter so that food does not stick to it

186
Q

Define the following cooking term:

to grill

A

to cook directly on hot metal grates above an open flame or coals

187
Q

Define the following cooking term:

to grind

A

to break down various food items into smaller pieces with either a food processor or meat grinder

188
Q

Define the following cooking term:

to julienne

A

to cut food (like carrots or celery) into thin, uniform strips, usually 2 inches long

189
Q

Define the following cooking term:

to knead

A

to press or “work” dough with the heel of your hands to make it elastic and smooth

190
Q

Define the following cooking term:

kosher

A

food that has been prepared in a manner that adheres to strict Jewish dietary laws

191
Q

Define the following cooking term:

à la nage

A

food (shellfish) cooked in a court bouillon, thickened with cream, and served with vegetable garnishes

192
Q

Define the following cooking term:

to leaven

A

to rise when baked; occurs when certain ingredients like yeast or baking soda produce gas due to heat

193
Q

Define the following cooking term:

lukewarm

A

about the same temperature as the human body; neither warm nor cold

194
Q

Define the following cooking term:

to marinate

A

to place meats or vegetables in a flavorful liquid or spice mixture for a period of time to absorb flavor

195
Q

Define the following cooking term:

to mash

A

to press and mix a food with liquid or fat in order to obtain smoothness and richness

196
Q

Define the following cooking term:

to melt

A

to heat a solid food until it becomes a liquid, e.g., butter or chocolate

197
Q

Define the following cooking term:

to mince

A

to cut an item (usually an herb like chives) into very small and consistent pieces

198
Q

Define the following cooking term:

to moisten

A

to add a small amount of liquid to dry ingredients in order to slightly dampen them

199
Q

Define the following cooking term:

to pan-fry

A

to cook food at a high heat in a pan with a small amount of oil/fat, one side at a time

200
Q

Define the following cooking term:

to parboil

A

to partially cook (usually grains or pasta) in boiling water in order to be able to quickly finish cooking at a later time

201
Q

Define the following cooking term:

to pare

A

to cut away the exterior layer of a fruit or vegetable

202
Q

Define the following cooking term:

to peel

A

to remove the outer skin of a fruit or vegetable

203
Q

Define the following cooking term:

pinch

A

the small amount of seasoning that you can hold between your thumb and forefinger

204
Q

Define the following cooking term:

to pipe

A

to force a soft substance in a piping bag through a pastry tip to artistically decorate another food item, e.g., icing on a cake

205
Q

Define the following cooking term:

to poach

A

to gently cook food completely submerged in a simmering, aromatic liquid

206
Q

Define the following cooking term:

to pound

A

to flatten meats with a mallet to uniform thickness, so that multiple pieces cook evenly, and/or are more tender

207
Q

Define the following cooking term:

to preheat

A

to fully heat an oven to the desired temperature before food is placed inside

208
Q

Define the following cooking term:

pressure cooking

A

a way of cooking that uses steam trapped under a locked lid to produce high temperatures and achieve extremely fast and/or even cooking time

209
Q

Define the following cooking term:

to prick

A

to create very small holes in a food that will allow air to escape, therefore preventing the formation of bubbles, e.g., puff pastry

210
Q

Define the following cooking term:

Provençal

A

a term used to describe a dish prepared with ingredients common to Provence, France

heavy emphasis on herbs (herbes de provence) such as lavender, tarragon, and rosemary
extensive use of olive oil, vegetables, and seafood
considered a lighter and healthier variety of French cuisine when compared to other regions of France that focus more on butter, cream, and veal stock

211
Q

Define the following cooking term:

to punch-down

A

to release the trapped gas in leavened bread by literally punching the dough with one’s hands

Note: the dough is usually then left to rise again, creating a more flavorsome and textured bread

212
Q

Define the following cooking term:

to purée

A

to blend or mix one or more food ingredients together until they are completely smooth

213
Q

Define the following cooking term:

to reduce

A

to decrease the amount of liquid in a mixture (by evaporation) to intensify flavor and/or thicken the mixture

214
Q

Which cooking term is defined below:

to release the trapped gas in leavened bread by literally punching the dough with one’s hands

Note: the dough is usually then left to rise again, creating a more flavorsome and textured bread

A

to punch-down

215
Q

Which cooking term is defined below:

to blend or mix one or more food ingredients together until they are completely smooth

A

to purée

216
Q

Which cooking term is defined below:

to decrease the amount of liquid in a mixture (by evaporation) to intensify flavor and/or thicken the mixture

A

to reduce

217
Q

Define the following cooking term:

to render

A

to gently sauté a fatty ingredient such as bacon or duck breast in a pan to “melt away” the fat

218
Q

Define the following cooking term:

to rest

A

to let cooked meat sit for 10 to 20 minutes after cooking at room temperature, allowing it to relax and retain its juices

219
Q

Define the following cooking term:

to roast

A

to cook an uncovered item in the oven, allowing for browning and caramelization

220
Q

Define the following cooking term:

roulade

A

a traditionally thin piece of meat rolled into a cylindrical shape with a filling

221
Q

Define the following cooking term:

to sauté

A

to rapidly turn and move food (vegetables or thin pieces of meat) around in a pan over high heat

222
Q

Define the following cooking term:

to scald

A

either to heat milk to just below boiling; or, to momentarily put fruits or vegetables in boiling water in order to skin them more easily

223
Q

Define the following cooking term:

to score

A

to make small, shallow cuts in meat before marinating or cooking

Note: this allows flavors to penetrate the meat and also helps keep the skin of fish lying flat in pans

224
Q

Define the following cooking term:

to sear

A

to brown the exterior of meat or fish by subjecting it to a very high heat surface for a short period of time

225
Q

Define the following cooking term:

to season

A

to add ingredients (such as salt, pepper, oregano, etc.) to a food to both complement and enhance its flavor

226
Q

Define the following cooking term:

to shave

A

to cut or peel very thin slices of food, e.g., cheese or chocolate

227
Q

Define the following cooking term:

to sift

A

to move or shake dry ingredients (like flour) through a mesh sieve to remove lumps and add air to them

228
Q

Define the following cooking term:

to simmer

A

to maintain the temperature of a liquid that is at a very slow-moving boil

229
Q

Define the following cooking term:

skewer

A

a metal or wooden pin that can be used to securely arrange smaller pieces of food together for cooking (shish kebab); can also be used to eat without touching the food (chicken satay)

230
Q

Define the following cooking term:

to skim

A

to remove the unwanted fat or foam from the top of a broth, sauce, or soup by means of a ladle or perforated spoon

231
Q

Define the following cooking term:

to soak

A

to add water/liquid to beans, bread, or a dried grain in order to reconstitute prior to cooking

232
Q

Define the following cooking term:

to steam

A

to cook foods (vegetables or fish) in a perforated pan above boiling water

Note: this is a preferred method of healthy cooking in that no fats are necessary for cooking

233
Q

Define the following cooking term:

to steep

A

to submerge an ingredient, usually dried, in hot water or broth to extract flavor and/or color, e.g., tea

234
Q

Define the following cooking term:

to stew

A

to cook liquid-covered ingredients over low heat for a long period of time

Note: this technique is mostly used when preparing hearty soups and is very similar to braising

235
Q

Define the following cooking term:

to stir

A

to mix two or more ingredients with a fork, spoon, or whisk

236
Q

Define the following cooking term:

to stir-fry

A

to quickly and simultaneously cook a variety of small pieces of food in a wok (or a large pan) with very high heat, a little oil, and constant movement

237
Q

Define the following cooking term:

to sweat

A

to gently cook (vegetables) at a low temperature in a pot or pan, releasing the water and flavor content of the ingredient(s)

Note: this is usually done during the beginning stages of a soup or sauce recipe

238
Q

Define the following cooking term:

to temper

A

to bring a cooler liquid to the same temperature of a hotter liquid by slowly dripping or pouring the hotter one into the other

Note: this is necessary when rapid incorporation would result in a separated or curdled emulsification

239
Q

Define the following cooking term:

tempura

A

a Japanese style of cooking where ingredients are coated with a special batter and then quickly deep-fried

240
Q

Define the following cooking term:

to thin

A

to reduce a mixture’s thickness by adding more liquid (water, milk, cream, etc.)

241
Q

Define the following cooking term:

to toast

A

to heat in order to dry or brown, e.g., bread

242
Q

Define the following cooking term:

to toss

A

to mix gently, e.g., salad

243
Q

Define the following cooking term:

to truss

A

to skillfully tie meat/fish with butchers string prior to cooking in order to retain shape, moisture, or ingredients that are stuffed into the meat

244
Q

Define the following cooking term:

unleavened

A

baked goods that can be made without baking powder, baking soda, or yeast

245
Q

Define the following cooking term:

water bath

A

a technique used to maintain the temperature of an item being cooked or held, during which a vessel filled with that item is placed into another vessel filled with water

Note: water temperature is more controllable than air temperature

246
Q

Define the following cooking term:

to whip

A

to rapidly whisk an ingredient and incorporate air into it, making it lighter in volume

247
Q

Define the following cooking term:

to zest

A

to grate the outer skin of a citrus fruit

Note: the grated skin is commonly used to enhance the flavor of another ingredient

248
Q

Which cooking term is defined below:

to gently sauté a fatty ingredient such as bacon or duck breast in a pan to “melt away” the fat

A

to render

249
Q

Which cooking term is defined below:

to let cooked meat sit for 10 to 20 minutes after cooking at room temperature, allowing it to relax and retain its juices

A

to rest

250
Q

Which cooking term is defined below:

to cook an uncovered item in the oven, allowing for browning and caramelization

A

to roast

251
Q

Which cooking term is defined below:

a traditionally thin piece of meat rolled into a cylindrical shape with a filling

A

roulade

252
Q

Which cooking term is defined below:

to rapidly turn and move food (vegetables or thin pieces of meat) around in a pan over high heat

A

to sauté

253
Q

Which cooking term is defined below:

either to heat milk to just below boiling; or, to momentarily put fruits or vegetables in boiling water in order to skin them more easily

A

to scald

254
Q

Which cooking term is defined below:

to make small, shallow cuts in meat before marinating or cooking

Note: this allows flavors to penetrate the meat and also helps keep the skin of fish lying flat in pans

A

to score

255
Q

Which cooking term is defined below:

to brown the exterior of meat or fish by subjecting it to a very high heat surface for a short period of time

A

to sear

256
Q

Which cooking term is defined below:

to add ingredients (such as salt, pepper, oregano, etc.) to a food to both complement and enhance its flavor

A

to season

257
Q

Which cooking term is defined below:

to cut or peel very thin slices of food, e.g., cheese or chocolate

A

to shave

258
Q

Which cooking term is defined below:

to move or shake dry ingredients (like flour) through a mesh sieve to remove lumps and add air to them

A

to sift

259
Q

Which cooking term is defined below:

to maintain the temperature of a liquid that is at a very slow-moving boil

A

to simmer

260
Q

Which cooking term is defined below:

a metal or wooden pin that can be used to securely arrange smaller pieces of food together for cooking (shish kebab); can also be used to eat without touching the food (chicken satay)

A

skewer

261
Q

Which cooking term is defined below:

to remove the unwanted fat or foam from the top of a broth, sauce, or soup by means of a ladle or perforated spoon

A

to skim

262
Q

Which cooking term is defined below:

to add water/liquid to beans, bread, or a dried grain in order to reconstitute prior to cooking

A

to soak

263
Q

Which cooking term is defined below:

to cook foods (vegetables or fish) in a perforated pan above boiling water

Note: this is a preferred method of healthy cooking in that no fats are necessary for cooking

A

to steam

264
Q

Which cooking term is defined below:

to submerge an ingredient, usually dried, in hot water or broth to extract flavor and/or color, e.g., tea

A

to steep

265
Q

Which cooking term is defined below:

to cook liquid-covered ingredients over low heat for a long period of time

Note: this technique is mostly used when preparing hearty soups and is very similar to braising

A

to stew

266
Q

Which cooking term is defined below:

to mix two or more ingredients with a fork, spoon, or whisk

A

to stir

267
Q

Which cooking term is defined below:

to quickly and simultaneously cook a variety of small pieces of food in a wok (or a large pan) with very high heat, a little oil, and constant movement

A

to stir-fry

268
Q

Which cooking term is defined below:

to gently cook (vegetables) at a low temperature in a pot or pan, releasing the water and flavor content of the ingredient(s)

Note: this is usually done during the beginning stages of a soup or sauce recipe

A

to sweat

269
Q

Which cooking term is defined below:

to bring a cooler liquid to the same temperature of a hotter liquid by slowly dripping or pouring the hotter one into the other

Note: this is necessary when rapid incorporation would result in a separated or curdled emulsification

A

to temper

270
Q

Which cooking term is defined below:

a Japanese style of cooking where ingredients are coated with a special batter and then quickly deep-fried

A

tempura

271
Q

Which cooking term is defined below:

to reduce a mixture’s thickness by adding more liquid (water, milk, cream, etc.)

A

to thin

272
Q

Which cooking term is defined below:

to heat in order to dry or brown, e.g., bread

A

to toast

273
Q

Which cooking term is defined below:

to mix gently, e.g., salad

A

to toss

274
Q

Which cooking term is defined below:

to skillfully tie meat/fish with butchers string prior to cooking in order to retain shape, moisture, or ingredients that are stuffed into the meat

A

to truss

275
Q

Which cooking term is defined below:

baked goods that can be made without baking powder, baking soda, or yeast

A

unleavened

276
Q

Which cooking term is defined below:

a technique used to maintain the temperature of an item being cooked or held, during which a vessel filled with that item is placed into another vessel filled with water

Note: water temperature is more controllable than air temperature

A

water bath

277
Q

Which cooking term is defined below:

to rapidly whisk an ingredient and incorporate air into it, making it lighter in volume

A

to whip

278
Q

Which cooking term is defined below:

to grate the outer skin of a citrus fruit

Note: the grated skin is commonly used to enhance the flavor of another ingredient

A

to zest

Gourmet Food (9 decks)

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