Culinary Words >> 2

Question 1

ceviche

Answer 1

South American dish of raw fish marinated in citrus. Pronounced seh-VEE-chay.

Question 2

a la carte

Answer 2

separately priced items from a menu, not as part of a set meal.

Question 3

au gratin

Answer 3

sprinkled with breadcrumbs and cheese, or both, and browned

Question 4

au jus

Answer 4

with its own juices from cooking, often referring to steak or other meat

Question 5

au poivre

Answer 5

coated with loosely cracked peppercorns and then cooked, often referring to steak

Question 6

baste

Answer 6

to pour juices or melted fat over meat or other food while cooking to keep it moist

Question 7

bisque

Answer 7

a thick, creamy soup, with a base of strained broth (see coulis) of shellfish or game

Question 8

blanching

Answer 8

to plunge into boiling water, remove after moment, and then plunge into iced water to halt the cooking process, usually referring to vegetable or fruit

Question 9

braising

Answer 9

a combination-cooking method that first sears the food at high temperature, then finished it in a covered pot at low temperature while sitting in some amount of liquid

Question 10

brining

Answer 10

the process of soaking meat in a brine, or heavily salted water, before cooking, similar to marination