Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

Food and Cooking Terms > 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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Define the following cooking term:

au jus

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Define the following cooking term:

to bake

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Define the following cooking term:

to beat

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Define the following cooking term:

to blend

A

to mix two or more ingredients together until smooth and uniform

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Define the following cooking term:

to boil

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Define the following cooking term:

to brush

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Which cooking term is defined below:

to mix two or more ingredients together until smooth and uniform

A

to blend

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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?
1
Not at all
2
3
4
5
Perfectly
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?
1
Not at all
2
3
4
5
Perfectly
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?
1
Not at all
2
3
4
5
Perfectly
39
Q

Which cooking term is defined below:

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

A

to brush

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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”)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

Define the following cooking term:

to chill

A

to refrigerate or shock with ice until fully cooled

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

Define the following cooking term:

to cook

A

to prepare food with the use of heat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

Define the following cooking term:

to core

A

to remove the center part of a fruit or vegetable

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
59
Q

Define the following cooking term:

to deep-fry

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
65
Q

Which cooking term is defined below:

to refrigerate or shock with ice until fully cooled

A

to chill

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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
Not at all
2
3
4
5
Perfectly
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?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
72
Q

Which cooking term is defined below:

to prepare food with the use of heat

A

to cook

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
73
Q

Which cooking term is defined below:

to remove the center part of a fruit or vegetable

A

to core

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
89
Q

Define the following cooking term:

to dress

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
95
Q

Define the following cooking term:

essence

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
96
Q

Define the following cooking term:

to fillet

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
98
Q

Define the following cooking term:

fritter

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
100
Q

Define the following cooking term:

glaze

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
112
Q

Which cooking term is defined below:

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

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

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

116
Q

Which cooking term is defined below:

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

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

118
Q

Which cooking term is defined below:

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

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

120
Q

Which cooking term is defined below:

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

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

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

125
Q

Which cooking term is defined below:

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

126
Q

Which cooking term is defined below:

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

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

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

130
Q

Which cooking term is defined below:

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

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

133
Q

Which cooking term is defined below:

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

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

136
Q

Which cooking term is defined below:

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

137
Q

Which cooking term is defined below:

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

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

142
Q

Which cooking term is defined below:

to remove the outer skin of a fruit or vegetable

143
Q

Which cooking term is defined below:

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

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

145
Q

Which cooking term is defined below:

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

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

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

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

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

152
Q

Which cooking term is defined below:

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

153
Q

Which cooking term is defined below:

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

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

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

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

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

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

159
Q

Which cooking term is defined below:

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

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

161
Q

Which cooking term is defined below:

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

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)

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

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

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

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

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

168
Q

Which cooking term is defined below:

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

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

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

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

173
Q

Which cooking term is defined below:

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

174
Q

Which cooking term is defined below:

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

175
Q

Which cooking term is defined below:

to mix gently, e.g., salad

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

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

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

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

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

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

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

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

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

250
Q

Which cooking term is defined below:

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

251
Q

Which cooking term is defined below:

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

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

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

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

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

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

257
Q

Which cooking term is defined below:

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

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

259
Q

Which cooking term is defined below:

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

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)

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

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

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

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

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

266
Q

Which cooking term is defined below:

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

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

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

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

271
Q

Which cooking term is defined below:

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

272
Q

Which cooking term is defined below:

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

273
Q

Which cooking term is defined below:

to mix gently, e.g., salad

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

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

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

Food and Cooking Terms (10 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions